How-To (DIY stuff)
Smoked Swordfish
How to smoke swordfish, marlin paddlefish or any other thick, meaty fish. It's great as-is, or in tacos or sandwiches.
How-To (DIY stuff)
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, Grouse, Quail
Pheasant Sausage
It is not uncommon to come home with enough pheasants to make pheasant sausage, especially if you hunt pen-raised birds.…
Charcuterie
Hmong Sausage
Hmong sausage is a coarsely-ground, country style sausage, usually pork, rich with Southeast Asian flavors like ginger, cilantro, chiles and…
How-To (DIY stuff)
Garlic Sausage with Basil
There is nothing exotic or unusual about this garlic sausage, except maybe that I am using venison along with the…
Charcuterie
Duck Terrine
Making a duck terrine is not as hard as you might think, although you do need some equipment. Why bother…
Fish
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…
Charcuterie
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…
How-To (DIY stuff)
Basic Venison Sausage
This is a rich, country-style venison sausage recipe where the dominant spices are ground bay leaves and garlic. These are…
Charcuterie
Wild Boar Salami
This is a special wild boar salami I developed to celebrate a set of ingredients that all came from within…
How-To (DIY stuff)
Wild Boar Sausage
I have an entire section of this website dedicated to wild game sausages, from wild hogs and other animals, but…
French
Toulouse Sausage
Toulouse sausages are the classic ingredient in cassoulet, that hearty bean, confit and pork extravaganza that is a hallmark of…
