Dry Aging: How and Why

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

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.

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 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.

Venison 101: The Video Class

I've teamed up with GoHunt to create a video masterclass on how to cook venison. This 13-unit class teaches you basic butchering, key cooking methods and some signature recipes.

Seared Bison Steak

How to cook a bison steak properly in a pan. Bison steaks are like beef, but much leaner, so cooking one can be a little tricky. Here's how to do it.

Butternut Squash Bread

My take on the classic, butternut squash bread is like pumpkin bread: A semi-sweet, breakfast type quickbread studded with pepitas.

Teriyaki Mushrooms

Teriyaki mushrooms are simply mushrooms glazed in a homemade teriyaki sauce. Any meaty mushroom works, and these make a wonderful side dish or vegetarian main course.

Homemade Braunschweiger

How to make German braunschweiger sausage at home. Braunschweiger is a liver sausage that is then smoked. Pork plus bird livers are a great option.

Peppered Dove Breasts

A super simple, fast, yet classy dove breast recipe that also works with breasts from any small bird, from teal to grouse to quail.

Barley Risotto

Barley risotto is an earthy, hearty variant on traditional rice risotto. My recipe uses barley, stock, cheese and shredded grouse.

Smoked Bison Brisket

Bison brisket can be as good as beef, but you have to have patience. Here's how to go about it.