Wild Rice Hotdish

Can you get any more Minnesota than wild rice hotdish? Pretty sure you can't. This easy comfort food casserole is a hat tip to the North Star State, and can be made "wilder" with venison and wild mushrooms.

Mexican Mixiotes

Mixiotes are Mexico's version of foods cooked in parchment. It's an ancient, versatile way to cook. Here's a recipe and some tips and tricks to make them at home.

Venison Enchiladas

Classic venison enchiladas are easy to make, delicious and make for fantastic leftovers. What's more, you have plenty of filling options.

BBQ Turkey Legs

Slow cooked, barbecue turkey legs are a great option for your wild turkey this season. Here's how to go about it.

French Garlic Chicken

Classic French 40 clove garlic chicken, made with pheasant. This recipe features thighs, and works with chicken, pheasant, rabbit or partridge.

Corned Beef Casserole

Corned beef or venison casserole is a great use for leftovers. Add noodles, cabbage, peas, cheese and breadcrumbs and it's a winner.

Sauerkraut Casserole

An easy-to-make casserole or hotdish, sauerkraut casserole is basically German lasagna: Sauerkraut, venison or beef, noodles and cheese. What's not to love?

Venison Risotto

Yes, you can make risotto with red meat. This venison risotto is a riff of a beef risotto dish from northern Italy. It's essentially a venison rice porridge, loose and rich. Serve it in a bowl.

Tater Tot Hotdish

A classic Minnesota tater tot hotdish with options to make the mushroom soup from scratch. This is a venison hotdish, but any meat works.

Wild Rice Salad

A fresh and bright wild rice salad recipe that mimics Crisp and Green's "wild child" salad. I use grouse, wild rice and dried wild berries.

Scottish Powsowdie

A recipe for the hearty Scottish stew powsowdie, traditionally made with a sheep or deer head, but which works well with other cuts of meat.

Venison Liver and Onions

Venison liver and onions is a bedrock deer liver recipe you will want to learn. I normally don't like liver, so this recipe is for skeptics like me. I genuinely loved this dish.