A simple recipe for pan-roasted ptarmigan — or any other small game bird. This method works in a frying pan, either in camp or a kitchen.
Northern European
Swedish Potato Dumplings
Swedish potato dumplings, kroppkakor, filled with ptarmigan and fried in butter, then served with caramelized onions and lingonberries.
Venison Pierogis
How to make meat-filled pierogis the Polish way. Not an empanada and not a potsticker, it’s Eastern Europe’s gift to dumplings.
Deviled Kidneys
A classic British deviled kidneys recipe, made with deer kidneys. I guarantee this will make a kidney lover out of you!
Three Sisters Stew with Grouse
A three sisters stew recipe — corn, beans and squash — with grouse. You can substitute any meat, or leave it out, but I use sharp-tailed grouse here.
German Braised Duck
It seems like ages since I first wrote about this recipe, and it has been — at least in blogging time. I first posted a version of this dish back in early 2008, and it was so popular it even got written up in Field & Stream. But time marches on, and now I look
Duck with Turnips and Rye Spaetzle
This dish is so simple, all the flavors come together beautifully. And if you’ve never made homemade spatzle, it’s easier than you think.
Fireweed Tea
Fireweed tea is a fermented, black tea like store-bought, only made from the leaves of fireweed, Chamaenerion angustifolium.