Pasta, Risotto, Gnocchi

Malloreddus Pasta

Little pasta-dough gnocchi from Sardinia, these are malloreddus. Fun to make and great with a pork ragu.

Eastern European

Hungarian Paprikash

A Hungarian paprikash recipe with nokedli dumplings. I use pheasant for this recipe, but chicken or other white meat also works.

French

Mushroom Sauce for Steak

This is a classic French mushroom sauce for steak based off a Julia Child recipe. Try it on your next venison steak.

Wild Game

Cumberland Sauce With Venison

If there is one sauce you need to know as a wild game cook, it is Cumberland sauce. Savory, rich and a little sweet, it is a classic sauce for venison, duck, or any dark game meat.

French

Chicken Consomme

How to make chicken consomme, a classic, clear French soup. You can use all sorts of other poultry, too, like pheasant, turkey or quail.

Scandinavian

Swedish Potato Dumplings

Swedish potato dumplings, kroppkakor, filled with shredded meat and fried in butter, then served with caramelized onions and lingonberries.

American Recipes

Poblano Corn Chowder

A recipe for poblano corn chowder with shredded chicken or other white meat. Basically a Southwestern or Mexican corn chowder, it's a great late summer supper.

Asian

Dan Dan Noodles

Dan dan noodles are wheat noodles, tossed in a sesame, soy and chile oil sauce, topped with spicy ground meat, venison in this case.

Mexican

Sopa de Lima

Classic sopa de lima soup from the Yucatan typically uses chicken, but you can use any white meat, in this case, chachalaca, a chicken cousin.

Mexican

Pozole Verde

Pozole is a classic Mexican soup. This is the green version I make with pheasant or wild pig, hominy, tomatillos, green chiles and avocado. Damn good!

Mexican

Pork Chile Verde

Chile verde is my go-to Mexican comfort food. Works with many meats, and can be eaten as a stew or on tortillas.