When you make an Indian rabbit curry, you kinda just gotta call it “Hare Krishna,” especially if you use actual hare, as I did. This is, more or less, a south Indian curry.
There is a cook’s maxim that goes something like, “if it grows together it goes together.” Well, this venison stew puts that into practice. Almost everything in this stew can be found in commercial deer “food plot” seed mixes. Shoot the deer, and serve it with the field you shot it in.
This dish, inspired by Swedish chef Magnus Nilsson of Faviken, is nothing short of a revelation in its simplicity and in the technique of cooking the partridges. If you are an upland bird hunter, or like to eat Cornish hens or quail, you must read this.
On of my all-time favorite vegetables is broccoli rabe, also known as rapini or broccoli raab. Not actually a broccoli, it’s actually the unopened flower buds of a kind of mustard. And guess what? Wild mustard works every bit as well as garden variety.
Few sausages are as iconic as Polish kielbasa. There are as many variations as there are cooks — even an official government-approved recipe, which I used as my inspiration. This one is pure smoky awesomeness.
This is about as classic Italian as it gets… except I’m using bear shanks instead of veal. Osso buco is one of the best uses of any large shank, be it elk, moose, a big deer or pig, and yes, black bear. Call it “orso buco.”
Chowder for me has always meant my mum’s clam chowder — to make it properly, you absolutely must follow an ironclad set of rules with an ironclad set of ingredients. But mum does not make salmon chowder. So when I began making it, I suddenly felt free to play. And play I did.
It’s not often I remake a five-year-old recipe and change nothing. This Greek meatball recipe — venison (or lamb), bulgur wheat, oregano and a Greek tomato sauce — is one such dish. Nice to know some dishes hold up well over time.