Italian
Sometimes you want a gentle hand when cooking rabbit. It is a delicate meat that can easily be overwhelmed by strong flavors. This Italian inspired recipe keeps things mellow to let the rabbit flavor shine. How? Don't brown the meat first.
French
Nothing says luxury like a smooth, creamy lobster bisque. Sadly, I live 3,000 miles from Maine lobsters, but I do live near some of the best crayfish spots in America. And lemme tell ya, this crayfish bisque is every bit as good as one made with their big brothers.
Mushrooms
No mushroom forms more of a backbone to my cooking than does the humble yellowfoot chanterelle. I will drive great distances in search of it, just so I have enough to get me through the dry months.
Featured
I've seen a lot of hunters "breast out" a lot of birds this hunting season, leaving the legs and wings for the coyotes - or even just tossing them in the trash. It pains me to see this. It's my hope, in my own small way, to convince those hunters who do that to change their minds.
Wild Game
Behold the glory that is spickgans, a Pomeranian smoked goose breast that is at the pinnacle of German charcuterie. Goose, cured with juniper and black pepper and smoked over beech, oak or apple wood. The secret is in the shape, which makes it a delight to eat.
Venison
Forget hams and turkeys for Christmas. Roast a leg of venison instead. If you have a whole hind leg of a doe or small deer, this is a perfect recipe for the holidays. It's a lot like roasting a leg of lamb.
Foraging
Cranberry sauce has been part of the American holiday tradition for more than two centuries. It is a perfect accompaniment to roast turkey or venison, pork, wild boar or bear. And while this is a pretty classic recipe, it is made with real wild cranberries from New England.
Recipe
Wiener schnitzel goes by many names, but whatever you call it, this is a bedrock recipe you need to know as a cook, whether you work with wild game or not. It's quick comfort food that can be made with an array of meats, ranging from pheasant and wild boar to veal, pork or chicken.
Wild Game
If there is one sauce you need to know as a wild game cook, it is Cumberland sauce. Savory, rich and a little sweet, it is a classic sauce for venison, duck, goose or any dark game meat. Learn this sauce by heart and you'll never go wrong.
Sweet Things
Snowball cookies were my favorite Christmas cookie when I was growing up. My mum made them with regular walnuts, but my rendition of this classic cookie uses wild black walnuts, plus a little orange liqueur.
Pheasant, Grouse, Quail
There are a few must-have dishes in Chinese-American cuisine. General Tso's chicken is one of them. Eating a plate of this is like eating crack: You will find yourself doing whatever it takes to eat more. You have been warned...
Recipe
Hasenpfeffer. It is an iconic German dish that few have ever eaten in the traditional way. For to be a true hasenpfeffer, you need a "hase," or hare. And while it's still good with rabbit, don't skip the semolina dumplings or you'll be sad.
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