Smoked Swordfish

How to smoke swordfish, marlin paddlefish or any other thick, meaty fish. It's great as-is, or in tacos or sandwiches.

Venison Sausage with Sage

Venison sausage with sage is a recipe I designed a long time ago, after returning from a deer hunting trip…

Pheasant Sausage

It is not uncommon to come home with enough pheasants to make pheasant sausage, especially if you hunt pen-raised birds.…

Hmong Sausage

Hmong sausage is a coarsely-ground, country style sausage, usually pork, rich with Southeast Asian flavors like ginger, cilantro, chiles and…

Garlic Sausage with Basil

There is nothing exotic or unusual about this garlic sausage, except maybe that I am using venison along with the…

Duck Terrine

Making a duck terrine is not as hard as you might think, although you do need some equipment. Why bother…

How to Smoke Shad

If you don’t know how to debone a shad, and that’s not easy, smoked shad is the best way to…

Lardo, Italian Cured Pork Fat

Lardo is one cured product you will almost never see done with wild game; I’m not saying it’s impossible, and…

Basic Venison Sausage

This is a rich, country-style venison sausage recipe where the dominant spices are ground bay leaves and garlic. These are…

Wild Boar Salami

This is a special wild boar salami I developed to celebrate a set of ingredients that all came from within…

Wild Boar Sausage

I have an entire section of this website dedicated to wild game sausages, from wild hogs and other animals, but…

Toulouse Sausage

Toulouse sausages are the classic ingredient in cassoulet, that hearty bean, confit and pork extravaganza that is a hallmark of…