Classic British parsley sauce, creamy with a touch of mustard, goes very well with fish or white meat poultry or pork.
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 to Catalina Island, where there are lots of native sages. Here’s how to make a sage sausage with any meat. I am a firm believer in the cooking adage, “what lives together in life can live together
Turkey Schnitzel
Turkey schnitzel, or turkey cutlets, are easy to make, delicious, and versatile – change the sauce and you change the vibe. Here’s how to cook them.
Fig Syrup
Tired of maple syrup? Make fig syrup. You can use fresh or fried figs, wild or store-bought.
Fish Pie with Leeks
A simple recipe for fish pie with leeks, a British classic. You can use one kind of fish or a variety in the filling, which is topped with mashed potatoes and baked.
Pickled Grape Leaves
Pickled grape leaves sound odd, but they are the preserved grape leaves you use for various Mediterranean dishes, like dolmades, the stuffed grape leaves from Greece. If you live in grape country — and most of us do — May through early July is the best time to make pickled grape leaves to use for
Pheasant Sausage
It is not uncommon to come home with enough pheasants to make pheasant sausage, especially if you hunt pen-raised birds. This recipe mixes pheasant and pork with French Provencal flavors for a nice, light sausage great for summer grilling. I originally developed this pheasant sausage recipe years ago, and it was for an old rooster,
Reverse Seared Elk Roast
If you are looking for a foolproof elk roast recipe, you’ve found it. The secret is to reverse sear the roast slowly, then finish over very high heat — and this method works with any large roast, not just elk.