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.
A traditional duck liver pâté recipe with butter, cream, shallots and a little brandy or Marsala wine.
Knoephle soup, a North Dakota classic, with little dumplings, cream, root vegetables and smoked meat, in this case, smoked sharp-tailed grouse.
A classic, beet-based Ukrainian borscht recipe using venison. It’s rich in flavor, but not sweet at all.
A classic Polish hunter’s stew using whatever meats you have handy, from wild game to chicken and pork.
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.
Swedish potato dumplings, kroppkakor, filled with ptarmigan and fried in butter, then served with caramelized onions and lingonberries.
How to make meat-filled pierogis the Polish way. Not an empanada and not a potsticker, it’s Eastern Europe’s gift to dumplings.