Recipe
Salmis of Wild Duck
Salmis (Sal-me) is one of those classic French preparations I love to make whenever the weather turns cool. We’ve actually…
Charcuterie
Italian Wild Boar Liver Sausages
This is what I do with the livers of the deer and wild pigs I shoot. Mazzafegati is a soft,…
Recipe
Grilled Venison Kebabs
Skewered venison is about as old school as it gets. Whatever humans were before they were fully human realized shortly…
Wild Game
Wild Turkey Broth
When life gives you a turkey, make turkey broth. Whether you are a hunter or not, most of us bring…
Charcuterie
Loukaniko: Traditional Greek Sausage
Loukaniko is an ancient sausage, dating back to Classical times. Nowadays it is a coarsely ground Greek country sausage that,…
Recipe
Bacchus Biscuits: Greek Fennel Cookies
I first made these fennel cookies for our annual Big Fat Greek Party, a festival of all things Greek we…
Recipe
Spring Carrot Pickles
Pickling is not solely the province of sweltering August kitchens. I have slowly begun to put up produce in every…
Recipe
Venison with Morel Sauce
I am happy to report that the morel mushrooms in this venison steak were not the only ones we found in…
Venison
Venison Stock
Making stocks and broths are among the core skills of any good cook, and it is a labor or love…
Charcuterie
Lonzino, Air Cured Pork Loin
Pork is the lone meat I still buy, in no small part because I have access to heritage pork raised…
Fish
Grilled Fish Collars
Fish collars? What, you may be asking, is this strange thing? I bet you didn’t even know fish had necks, let alone donned formal…
Recipe
Greek Venison Meatballs
Is there a meal more comforting than spaghetti and meatballs? Not in my world. It is my go-to dish…
