Konigsberger Klopse, German Meatballs

Who doesn't love meatballs? Konigsberger klopse is a classic German meatball recipe that historically uses veal, beef or pork. I made them with wild boar.

Dove Breast Jagerschnitzel

I rarely breast out doves, but when I do I typically make this recipe. It's German jagerschnitzel, only done with dove breasts. And since chanterelles are popping in several parts of the country right now, it's a great time to make this classic.

Fennel Sauerkraut

I grew an awful lot of fennel over the winter. So much that I needed to find a use for it. I found one. Fennel sauerkraut. It may be my new favorite kraut.

Venison Landjaeger

Landjaeger. Such a cool name, eh? It’s a German dry-cured sausage that is made small enough to fit into your…

Austrian Braised Venison Shanks

When life gives you the shanks from large deer, braise them whole. Cooked slow and low, shanks get so tender no knife is needed. This Austrian recipe is absolutely a keeper, if only for the sauerkraut alone: As you'll see, it's not your normal kraut.

German Bockwurst

Germany is the land of 1,000 sausages, and this is a good one. Actually, my bockwurst recipe is definitely more German-American than traditional. Here in the US, bockwurst isn't smoked very often, and it is a softish sausage that has cream, eggs, parsley and chives. This recipe works with any meat, but I did it with snow geese.

German Riebele Dumplings

When life gives you a roast duck or goose, or, even better, a smoked duck or goose, you could do a whole lot worse than make this clean, simple German soup. Riebele dumplings are a little like spaetzle, but are firmer and smaller.

German Fish Balls with Green Sauce

Fish meatballs! What's not to love? This is a German version, doable with pretty much any fish that swims, and it's served with a bright, herby green sauce that is traditional in Hesse. Remember the Hessians from the War of Independence? That's them.

Smoked Goose Breast

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.

Roast Venison with Bavarian Dumplings

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.

Wiener Schnitzel

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.

Classic Hasenpfeffer with Semolina Dumplings

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.