My recipe for old school style venison summer sausage, where you dry age the sausages so they can keep for months in the fridge.
Northern European
Smoked Trout Dip
Smoked trout dip is a classic appetizer in and around the Great Lakes. Here’s how to make it at home. I use lake trout, but any trout works, as will other oily fish like mackerel or mullet.
Weisswurst Sausage
A classic German sausage made from white meats and flavored with lemon, parsley and spices.
Spinach Spaetzle
A basic spinach spaetzle recipe that can be modified for any green leafy vegetable or herb you want to use, from nettles to parsley.
Norwegian Meatballs
Kjøttkaker, Norwegian meatballs, made with venison. As the name suggests, these are a bit more like meat cakes than balls. They are made of awesome.
Venison Pasties
A classic recipe for a venison or beef pasty, plus insights on how to tinker with this pasty recipe to make it your own.
Homemade Sheboygan Brats
This was the first sausage I ever learned to make, in Wisconsin. It’s a traditional “white brat” made with veal, pork, or turkey.
Venison and Kidney Pie
A traditional British steak and kidney pie recipe using venison. I use shanks, shoulder or neck here, because the long cooking makes a better filling.