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.
A classic British deviled kidneys recipe, made with deer kidneys. I guarantee this will make a kidney lover out of you!
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.