I am happy to report that the morel mushrooms in this venison steak were not the only ones we found in our front yard. Since I cooked this dish last weekend, we’ve found six more. Woo hoo! Morels are the best mushroom to pair with red meat like steak or, in this case, whitetail venison. They
Recipe
Venison Stock
Making stocks and broths are among the core skills of any good cook, and it is a labor or love I embrace wholly. As a hunter, angler and a gardener, I can often make a first-class stock solely with ingredients I’ve grown, caught or shot. This to me is deeply satisfying. Venison stock is one
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 the old way, with a varied diet and generally darker and fattier meat than that crap you get at the supermarket. I do routinely shoot wild hogs, too, and they are excellent for this recipe. Wild
Duck Tagine with Chestnuts
It is still technically winter in Northern California, although the almond blossoms have arrived – just in time for St. Valentine’s Day. And winter is the time for chestnuts and braised dishes, so I thought I’d make a Tunisian-inspired tagine of mallard legs with chestnuts and chickpeas before the almond blossoms fade and spring arrives
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 wear. Actually, a “collar” is the piece of meat that is right behind the gills and includes the pectoral fins. Few people other than Asians make much use of this cut of fish (if you
Greek Venison Meatballs
Is there a meal more comforting than spaghetti and meatballs? Not in my world. It is my go-to dish when I tire of the trendy or the technically difficult. I grew up in New Jersey, where spaghetti and meatballs is on someone’s table 365 days a year, and everyone has his own version: Vermicelli
Tuscan Baked Beans
I’ve had a thing for beans ever since I was an impoverished graduate student in Wisconsin, where my diet largely consisted of fish I’d caught, various grains, goat necks, chicken drumsticks, ground pork and lots and lots of beans. But it’s always the same story, isn’t it? You love the dry bean, too, right, but you
Smoked Canada Goose Sausage
Canada goose is an ideal bird for sausage-making. Â They are large and meaty and since they are the devil to pluck — I typically only pluck the nicest of my Canadas — you end up with a lot of skinned meat, mostly from the breasts and those big ole’ legs. You really can make any