This is real-deal, old school Brunswick stew, with squirrels and other assorted meats. It is a dish with real history, and some controversy.
Duck or goose burgers are a great use for skinless meat. Here’s how I make them, with caramelized onions, cheese and homemade mayo.
An elk stew recipe with flavors of the Rocky Mountains: Green chile, beans, corn, mushrooms, wheat berries and herbs. Any sort of red meat will work in this recipe.
This ain’t the old school lunch lady shepherd’s pie. This venison shepherds pie is a lush, comfy version of the classic, made with ground venison.
This is a simple roasted mushroom recipe that works with any meaty mushroom, from porcini to shiitake to regular button mushrooms.
Braised quail Greek style, with olives, lemon, celery and garlic. This is a simple recipe that also works with rabbit, partridge, pheasant and grouse.
Gallina pinta is a Sonoran specialty, a stew of hominy, beans and meat that is a lot like pozole. I use venison here, but beef is more common.
An Egyptian and eastern Mediterranean style okra stew with meat and tomatoes. Bamia, or okra, has been eaten in Egypt since antiquity. I use venison as the meat here.