Korean barbecue is sweet, salty, sour and smoky. It’s a fantastic marinade for deer, elk, antelope or yes, beef.
A recipe for Chinese beef and broccoli done with venison. Venison and broccoli is a lean version of the Chinese takeout classic.
Yes, you can eat duck tongues. Crispy fried duck tongues are one of the best bar snacks ever!
A zippy, easy-to-make curry that works with any sort of crab.
Hunan red cooked pork, made with either wild pigs or black bear meat. So good. So easy!
OK, I’ll admit it: I like Sad Panda’s orange chicken. The combination of crispy, sweet, spicy and tart is more or less crack cocaine to humans, and I am not immune. Here’s my version of that recipe, done with pheasant, grouse, quail, turkey or partridge.
Chinese tea smoked duck is a fantastic way to eat fat duck breasts, and can be done on a stovetop. No smoker needed.
Like Chinese BBQ? You’ll love this recipe. Use duck legs or goose legs, braised in Chinese barbecue sauce.