British

British Game Pie

How to make hand-raised pies with game. This one is a huntsman's pie, an English classic hand pie made with a hot water crust.

French

Braised Beef Cheeks

An old school recipe for braised beef cheeks where the meat is marinated in red wine, herbs and spices, and then slow cooked until tender.

Mushrooms

Mushroom Fried Rice

A simple, quick and easy recipe for mushroom fried rice. This recipe works with any fresh mushroom, from buttons to morels, and whatever vegetable is in season when you make it.

Charcuterie

Venison Salami

How to make venison salami at home. This is a basic salami recipe, but dry curing sausage requires some skill before you try it. I'll show you how.

Sweet Things

Olive Oil Rosemary Cake

A recipe for an olive oil rosemary cake with pine nuts. This is an Italian cake that isn't too sweet, and is great with preserved fruit and a little liqueur.

African

Ethiopian Doro Wat

A recipe for Ethiopian doro wat, a spicy stewed chicken dish. This recipe is how we made doro wat when I worked at an Ethiopian restaurant.

American Recipes

Beer Braised Short Ribs

A recipe for beer braised short ribs, made with beef, elk, moose or bison ribs. Slow cooked with dark beer and onions, this is simple and satisfying.

Recipe

Mushroom Tart

A mushroom tart recipe with an eggy, cheesy filling and a crispy pie dough crust. You can use any sort of mushrooms, and either a pie or tart pan.

British

Lancashire Hotpot

A traditional Lancashire hotpot recipe, made with mutton or venison, along with kidneys if you like. Meat and potatoes, stick to your ribs simplicity.

Mushrooms

Wild Mushroom Stuffing

A simple wild mushroom stuffing to serve alongside holiday meals. This recipe has wild mushrooms, bacon, onions and a little egg to bind it.

Fish

Pike Balls with Dill Cream Sauce

A classic pike recipe from Scandinavia, these pike balls are easy to make and get around all those bones. It's a fun appetizer or easy meal. Other fish work well, too.

British

Venison Mincemeat Pies

How to make traditional British mincemeat pies with venison or other meat. I use venison mincemeat with a Scottish flair, using wild berries and Scotch.