Nettle Ravioli

Beyond the fact that stinging nettles are a superfood, they are just so damn pretty! Blanched, they lose their sting, and take on a lurid emerald. That green makes an exciting pasta -- and a great ravioli filling. Yep, this is a double dose of nettle goodness.

Buttermilk Fried Quail

If you like fried chicken, you'll love fried quail. This is a Southern style recipe, where you marinate the quail in buttermilk, then fry it in a cast-iron pan. Pure Southern comfort food...

Fish Risotto

If there is one episode of Anthony Bourdain's "No Reservations" that sticks with me, it is his trip to Venice. In that episode he has risotto di go, an ethereal dish that hinges on a magical fish broth. I've remade this risotto here with striped bass. It will transport you.

Wild Green Onion Kimchi

It's wild onion season pretty much everywhere, and there happens to be a cool kind of Korean kimchi that uses green onions. So I made a big batch last month and let it ferment. Lo and behold, it's awesome - especially as an accompaniment to fish.

Pan Fried Trout with Peas

Butterflied, pan fried trout with the youngest, freshest peas. What could be more springtime than that? Here's how to make crispy fried trout with either fillets or a butterflied fish.

Wild Turkey Carnitas

Quite possibly the best thing to make with wild turkey drumsticks and wings, which can be uber tough and stringy. Braise them slowly until the meat falls off the bone, then pull the meat, crisp it and serve it in tacos or burritos.

How to Butterfly Fish

Butterflying, also known as splitting or kiting a fish, is a basic skill you will want to know, especially when dealing with smaller fish. It keeps the fish whole but largely debones it. The technique is ideal for either quick pan frying or for stuffing the fish, in this case a trout.

Rabbit Curry

When you make an Indian rabbit curry, you kinda just gotta call it "Hare Krishna," especially if you use actual hare, as I did. This is, more or less, a south Indian curry.

‘Food Plot’ Venison Stew

There is a cook's maxim that goes something like, "if it grows together it goes together." Well, this venison stew puts that into practice. Almost everything in this stew can be found in commercial deer "food plot" seed mixes. Shoot the deer, and serve it with the field you shot it in.

Partridges with Cranberries and Rosemary

This dish, inspired by Swedish chef Magnus Nilsson of Faviken, is nothing short of a revelation in its simplicity and in the technique of cooking the partridges. If you are an upland bird hunter, or like to eat Cornish hens or quail, you must read this.

Ramp and Pecan Pesto

Wild onions, ramps especially, make a great pesto. This is my version, which has a little oregano in it as well as almonds and pecorino cheese.

Rapini with Orecchiette and Garlic

On of my all-time favorite vegetables is broccoli rabe, also known as rapini or broccoli raab. Not actually a broccoli, it's actually the unopened flower buds of a kind of mustard. And guess what? Wild mustard works every bit as well as garden variety.