Dove breasts, marinated in Moroccan spices, stuffed in a date, wrapped in bacon and grilled. What’s not to love?
Quick and Easy
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.
A light, simple recipe for wild hog loin done as Japanese shogayaki, served with shiitake mushrooms.
This is actually a salmon mousse, but that sounds a too frou-frou. Really it’s an easy, smooth salmon dip that uses fresh and smoked salmon. Great on crackers for parties.
Squid ceviche is a great alternative to fish. And I am stoked to have my first calamari recipe on this site – because I caught it!
When you catch a big fish, don’t forget the “collar,” the meaty bit right behind the gills. Marinated and grilled, it is a spectacular part of the fish.
Pesce alla puttanesca, fish with harlot’s sauce. Delicious and easy to make – all the ingredients are pantry staples.
The Venerable Popper. This little appetizer is a Labor Day tradition — it’s what you do with the first doves of the year, a way to celebrate the return of hunting season.