Foraging

Elderberry Liqueur

Instructions on how to make elderberry liqueur from fresh elderberries; this recipe keeps the berries whole, which makes a clean liqueur.

Ducks and Geese

Duck Burgers

Duck or goose burgers are a great use for skinless meat. Here's how I make them, with caramelized onions, cheese and homemade mayo.

How-To (DIY stuff)

Berbere Spice Mix

Berbere spice mix is essential to Ethiopian cooking, along with the clarified spiced butter known as niter kebbeh. Berbere (ber-BERRY)…

Mexican

Mexican Pipian Verde

A recipe for Mexican pipian verde, the green pumpkinseed sauce that traces its origins back more than 500 years. Great with any white meat or fish.

Spanish

Saffron Aioli

Aioli is one of those magic sauces, equally at home with both fried foods and poached meats. It is a…

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…

Recipe

Ancient Roman Mustard

This is the mother of all Italian mustard, an ancient Roman recipe that combines mustard with nuts and vinegar for…

French

Toulouse Sausage

Toulouse sausages are the classic ingredient in cassoulet, that hearty bean, confit and pork extravaganza that is a hallmark of…

How-To (DIY stuff)

Fried Empanadas

A recipe for fried empanadas, focusing on how to make the empanada dough for frying. I'll give you several possible fillings, but really anything goes here.

Charcuterie

Goose Neck Sausage

Categorize cou farci, or goose neck sausage, under “hardcore wild game recipes.” Making sausages using a bird’s neck as a…

Venison

Roast Haunch of Venison

Roast haunch of venison immediately makes me think of a roaring fire, cold weather, a hunt, lots of booze and…

Pheasant, Grouse, Quail

Pheasant with Mushrooms and Cream

Pheasant with mushrooms is a perfect combination of fall flavors, is easy to make and comes together in less than…