How to make stångkorv, a Swedish sausage that has barley in it. This sausage is fermented, so it gets tangy. and is great for breakfast.
How-To (DIY stuff)
How to Prepare Deer Heart for Cooking
How to prepare deer hearts for cooking. This method is universal and works with all large animal hearts.
Seared Canada Goose Breast
This is the best Canada goose breast recipe if you want to eat it like a steak or a London broil. Reverse seared goose breast sliced thin and served simply.
Dry Aging: How and Why
How to dry age meat, specifically venison, at home, and why you would want to give it a go.
Fried Pheasant
Yes, you fry pheasants! Here’s a recipe for pickle-brined, fried pheasant you’ll love. Works great with grouse and partridge, too.
Venison 101: The Video Class
I’ve teamed up with GoHunt to create a video masterclass on how to cook venison. This 13-unit class teaches you basic butchering, key cooking methods and some signature recipes.
Butternut Squash Bread
My take on the classic, butternut squash bread is like pumpkin bread: A semi-sweet, breakfast type quickbread studded with pepitas.
Homemade Braunschweiger
How to make German braunschweiger sausage at home. Braunschweiger is a liver sausage that is then smoked. Pork plus bird livers are a great option.