Fried turkey breast (wild or store-bought), cut into chunks, then breaded with Saltines and served with Mississippi comeback sauce.
Quick and Easy
Xoconostle Salsa
A xoconostle salsa recipe from Mexico. Xoconostle, or tuna agria, is a kind of sour prickly pear fruit.
Linguine with White Clam Sauce
As a Jersey boy, this classic Italian-American pasta dish was one of my favorites: Linguini with white clam sauce. Clams, herbs, olive oil and lotsa garlic!
Grilled Partridges with Tomato Salad
As we say farewell to the hot weather of summer — and for many, our tomato patches — here is a fantastically simple way to enjoy a small bird such as a partridge, chukar, quail or game hen.
Chinese Orange Chicken, with Pheasant
OK, I’ll admit it: I like Sad Panda’s orange chicken. The combination of crispy, sweet, spicy and tart is more or less crack cocaine to humans, and I am not immune. Here’s my version of that recipe, done with pheasant, grouse, quail, turkey or partridge.
Simple Seared Duck Liver
When life gives you fat duck or goose livers, sear them simply and serve with a salad.
Dateland Dove Poppers
Dove breasts, marinated in Moroccan spices, stuffed in a date, wrapped in bacon and grilled. What’s not to love?
Trout Cakes
One of the best ways to use the trim on a salmon or trout is to make trout cakes with it. This is a simple, homey recipe for that.