Sharptail Grouse, Prairie Style

Sharptail grouse is strong-tasting, but I love it, especially when paired with flavors from the prairie where it lives: Wheat, sunflower seeds, wild onion and a rose hip glaze.

Calabrian Rabbit with Red Peppers

Rabbit is my chicken, my white meat. I eat it whenever I can, and am always in search of new and interesting rabbit recipes. This one from Calabria is especially good.

Venison Meat Pies

Inspired by a Sicilian Easter lamb pie, this venison pie is everything a hand-held meat pie should be: dense, flavorful -- and portable. It's like an Italian empanada.

Chinese Bacon

And you thought bacon was a Western thing, didn't you? Not so. In fact, this Chinese bacon might be my favorite style yet...

Stinging Nettle Spaetzle

I absolutely love my spaetzle maker, and have been working on flavored spaetzle all winter. This one, a stinging nettle spaetzle, I made to celebrate the coming of spring.

Duck Fat Hollandaise

Yes, it's true. You can make a classic hollandaise sauce with duck fat. And not just any duck fat - wild duck fat. It's just waiting for asparagus. You know you want some.

Venison Soup

A hearty venison soup based off a classic Scotch broth, with barley, turnips, carrots -- and an ingredient dear to the Scots, fresh chopped nettles.

Swedish Pickled Herring

Herring and sardines spoil so fast that most of us eat them already salted or pickled. Here's how to make pickled herring from fresh fish caught from the San Francisco Bay.

Duck Gizzards Confit

This is my favorite way to eat duck or goose gizzards. Sliced thin and tossed with a simple saute of wild mushrooms -- I mostly use chanterelles or hedgehogs -- it's a killer dish.

Squid Ink Risotto

I've compiled more than 325 recipes on Hunter Angler Gardener Cook, many I've never actually blogged about. Starting today, I will be featuring a few of my favorites every month.

Roast Woodcock: A Dream Fulfilled

I finally get a chance to cook woodcock, thanks to a friend who traded some to me recently. This is the most sought-after game bird in America - and for good reason.

French Consommé

Making your own wild game stock sets you on the path to mastering game cookery, but making wild game consomme puts you on the path to becoming a Jedi Master of wild game. This stuff is mind-blowing!