Charcuterie

Duck Terrine

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

African

Niter Kibbeh

Niter kibbeh, spiced Ethiopian butter, is not so much a sauce as a cooking medium, although it does make an…

Asian

Duck Noodle Soup

A Cantonese duck noodle soup recipe that works with wild or farmed duck. Roast duck with noodles, a duck broth, mustard greens and ginger. Simple and refined.

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…

How-To (DIY stuff)

Seafood Stock

Seafood stock, usually crab stock for me, is a mainstay in my kitchen during Dungeness crab season, which in California…

How-To (DIY stuff)

French Glace de Viande

How to make glace de viande at home. Glace de viande is what most people erroneously call demi glace, a thick, concentrated stock.

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…

Mexican

Puchero

Puchero is a hearty stew made all over the Spanish-speaking world. This is a Mexican puchero recipe uses beef or venison and lots of vegetables. Simple, satisfying and it keeps well.

Ducks and Geese

Pulled Duck

Pulled duck is very close to pulled pork, and can be done in several ways for different results. Here's how to make it at home. Works great with geese, too.

Mexican

Chilorio, Sinaloa-Style Braised Pork

A classic recipe for chilorio, braised, shredded pork from Sinaloa, Mexico. It's super easy to make, and is amazing in tacos, burritos, a sandwich, or with rice.

Ducks and Geese

Duck Stock

Duck stock is a foundational ingredient in my kitchen. It stands in for beef stock around these parts. And even…