When life gives you fat duck or goose livers, sear them simply and serve with a salad.
This is the one venison casserole I can get behind: Bobotie, one of the national dishes of South Africa.
A Nordic take on salmon soup. Chunks of salmon or trout, served with potatoes, cream, dill and, if you have it, whey.
A simple method for cooking all dark meat grouse, like prairie chickens, spruce grouse or sharpies.
Goose soup, Nordic style… sorta. A clean, bright goose soup with Nordic ingredients, but made in the style of Vietnamese pho. It’s awesome.
Hunting prairie chickens in South Dakota, one of their few remaining strongholds, makes you think about how important it is to conserve this iconic bird.
I love crepinettes. Think of them as sausage patties wrapped in a blanket of fat. Learn to use caul fat and it’ll change your cooking.
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.