Appetizers and Snacks

Mexican Lentil Soup

Sopa de lentejas, Mexican lentil soup, exists in various forms all over Mexico. My recipe is a hat tip to Nuevo Leon, where I ate this soup a lot.

Featured

Canederli Dumplings

Canederli are dumplings from the Italian Alps closely related to Austrian and German dumplings. Filling, rich and easy to make.

British

Venison Soup

A recipe for Scotch broth made with venison. It's a venison soup with a great broth, lots of vegetables, meat and barley.

Venison

Pan Seared Venison Tenderloin

A simple recipe for pan-seared venison tenderloin served with an equally simple pan sauce. Deer tenderloin is the most tender cut of the animal.

Scandinavian

Swedish Breakfast Sausage

How to make stångkorv, a Swedish sausage that has barley in it. This sausage is fermented, so it gets tangy. and is great for breakfast.

British

Mince and Tatties

Scottish mince and tatties, ground meat with root vegetables, herbs and spices, with creamy mashed potatoes. Easy, versatile and satisfying. Any ground meat will work here.

Sweet Things

Pine Nut Cookies

How to make pine nut cookies, pignoli, with American pine nuts -- although any kind of pine nut works. These cookies have a touch of rosemary in them and are not too sweet.

Ducks and Geese

Seared Canada Goose Breast

This is the best Canada goose breast recipe if you want to eat it like a steak or a London broil. Reverse seared goose breast sliced thin and served simply.

How-To (DIY stuff)

Dry Aging: How and Why

How to dry age meat, specifically venison, at home, and why you would want to give it a go.

Mushrooms

Creamy Mushrooms on Toast

This is mushrooms savoyard, essentially cheesy, creamy mushrooms on toast. It's a French appetizer that works well with most mushrooms. I used morels.

Pheasant, Grouse, Quail

Fried Pheasant

Yes, you fry pheasants! Here's a recipe for pickle-brined, fried pheasant you'll love. Works great with grouse and partridge, too.

Spanish

Spanish Caldereta

Caldereta is a slow cooked stew from Spain, with variations across Latin America and the Philippines. Usually made with beef, I use a venison neck roast here.