My recipe for smoked venison bratwurst, made like the red bratwurst from State Street Brats in Madison, Wisconsin. Even if you don’t like the Badgers, you’ll like these links.
How-To (DIY stuff)
My favorite venison meatballs recipe, done in the classic New Jersey Italian-American style. Big ole’ venison meatballs served with spaghetti.
How to make and use cherry tomato confit: slow roasted cherry tomatoes with olive oil and garlic. Great with pasta, polenta and on toast.
How to grow and cook with chaya, Cnidoscolus aconitifolius, also called tree spinach. Chaya is a nutritious, hot-weather green used a lot in tamales.
A savory cherry tomato tart with ricotta cheese and a homemade pie crust. This recipe can be modified in lots of ways to get different flavors.
A recipe for salmon stock, which also works with trout or char. Salmon stock is rich and flavorful, but doesn’t keep well. Great for soups or rice.
Smoked trout dip is a classic appetizer in and around the Great Lakes. Here’s how to make it at home. I use lake trout, but any trout works, as will other oily fish like mackerel or mullet.
How to make Mexican fish balls, albondigas de pescado, either fried or served in a light tomato broth. These can be made with any type of fish.