This is a twist on traditional squirrel and dumplings: Squirrel legs braised in wine, then served with pumpkin dumplings, kale and pecans.
A recipe for turkey and bean soup with bacon and sausage tossed in for good measure. This is basically a Southern cassoulet.
A recipe for Basque cod al pil pil, made by shaking a pan with olive oil and garlic in it to emulsify into a magic sauce. Do this with any white fish.
This is a long-simmered, intensely flavorful sauce for doves, pigeons, ducks, or sharp-tailed grouse.
This dish is so simple, all the flavors come together beautifully. And if you’ve never made homemade spatzle, it’s easier than you think.
Mafe is a slow simmered braise of shanks or shoulder. Lots of peanuts, some chiles and a whole lotta awesome.
Fireweed tea is a fermented, black tea like store-bought, only made from the leaves of fireweed, Chamaenerion angustifolium.
A band-tailed pigeon recipe that uses ingredients from where these game birds live. Acorn spatzle, a pigeon jus, pine nuts and various pickled fruits.