Recipe

Deviled Kidneys

A classic British deviled kidneys recipe, made with deer kidneys. I guarantee this will make a kidney lover out of you!

Recipe

Candied Angelica

Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage.

Recipe

Deviled Duck Hearts

A quick, easy and tasty way to enjoy the fruits of your waterfowl hunt. Deviled duck hearts are a British thing, and they're hearts, dusted in flour seasoned with mustard and cayenne, cooked quickly and served with a watercress salad. A damn good appetizer or snack.

Recipe

Classic Walnut Ketchup

Yep. Walnut ketchup. Ketchup used to be a lot more varied than just tomatoes. This is a classic British recipe made with young, green walnuts - black walnuts, here - results in a sauce that tastes astonishingly like A1 steak sauce. Give it a go!

Recipe

Elderflower Cordial

Elderflower cordial -- really a syrup -- is a classic use for these incredibly aromatic flowers of spring. Use this to make homemade soda, add it to gin, or make it into a sorbet whenever you want to remember the first warm breezes of the year.

Fish

Fresh Fried Herring

Sitting in a backwater of the Sacramento-San Joaquin Delta, fruitlessly fishing for sturgeon, my friend and guide R.J. casually mentioned…

Wild Game

Roast Pigeon

I have a thing for pigeons. They are super fun to hunt, and, when you hunt them on rural ranches where the birds eat grain and other wholesome foods, they are fantastic to eat. The British know this, which is why I take my cue from them in this recipe for roast pigeon.

Recipe

British Venison Meatballs

In the pantheon of meatballs this is one of the best. Going by the unfortunate name "faggots" (or the mystifying "savoury ducks"), these are really just damn good meatballs, delicately spiced and with a bit of liver tossed in.

Recipe

Homemade British Bangers Sausage

Bangers and mash. Homely as it may be, I love this British classic -- especially when the sausages are homemade. I made these from venison, but you can use pork, beef, or really whatever. Here's how to make them.

Recipe

Pickled Walnuts

Pickled walnuts? Yep, you read right. Pickled unripe, green walnuts is a British thing that originated because in parts of Britain the climate's too harsh for walnuts to fully ripen. They take a while to make, but once you do, they are a great sweet-sour condiment to cheeses as well as cured and roasted meats.

Wild Game

Venison with Cumberland Sauce

If there is one sauce you need to know as a wild game cook, it is Cumberland sauce. Savory, rich and a little sweet, it is a classic sauce for venison, duck, goose or any dark game meat. Learn this sauce by heart and you'll never go wrong.

Recipe

Irish Colcannon with Wild Greens

In honor of St. Patrick's Day, here is my take on an Irish classic: Colcannon, basically mashed potatoes with green things. In this case, the green thing is cow parsnip.