Classic British parsley sauce, creamy with a touch of mustard, goes very well with fish or white meat poultry or pork.
A simple recipe for fish pie with leeks, a British classic. You can use one kind of fish or a variety in the filling, which is topped with mashed potatoes and baked.
Jägerschnitzel is one of Germany’s best known dishes. Also spelled jaegerschnitzel, it means “hunter’s cutlets,” meat pounded thin and served with a mushroom sauce. Easy to make, and a great way to celebrate a successful hunt. Back in the 1800s, jägerschnitzel was originally made with venison or wild boar loin, pounded thin. It is now normally made
If you like a good chicken soup, you will love this grouse soup, made with a rich grouse broth, root vegetables, rye or barley and peas. It is full of ingredients common in Scandinavian cuisine, but is not a riff off any traditional recipe. Ruffed grouse can have a funky aroma and taste that is
A simple recipe for German kasespatzle adding cooked, shredded chicken, turkey, pheasant or rabbit. Kasespatzle is a lot like mac and cheese, only better.
My recipe for old school style venison summer sausage, where you dry age the sausages so they can keep for months in the fridge.
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.
A classic German sausage made from white meats and flavored with lemon, parsley and spices.