Crispy, sweet, spicy, garlicky fried birds. Addicting. I use snipe, but doves and quail work, too.
Dirty rice is basically Cajun fried rice, and is the easiest way to start eating the giblets of the birds you bring home. Try it and you’ll be hooked.
Italian agnolotti pasta filled with meat. What meat? Squirrel, in this case. Any light meat will work.
Deer shoulder, slow cooked with some flavors of Senegal: onions, garlic, mustard and cumin. Easy and great with small deer.
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.
Chinese tea smoked duck is a fantastic way to eat fat duck breasts, and can be done on a stovetop. No smoker needed.
A recipe for bierocks or runzas, bread buns filled with meat, cabbage, sauerkraut and onions. Bierocks can be made with any meat.
Northern pike make an excellent soup fish, as they are lean, white and firm — and, when you fillet them, you often get odd-shaped pieces that work well cut into soup bits. This is my take on Northern pike soup, done Manitoba style.