Charcuterie

Argentine Chorizo Sausage

There are lots of variants on the classic Spanish chorizo, and this is one from Argentina. It's a very simple fresh sausage, grilled and served with chimichurri on a roll. Here's how to make it.

Featured

Loving the Unloved: Pukekos

Pukeko. Such a cool bird, yet so unloved by the New Zealanders. We hunted and cooked a bunch of this cross between a pheasant and a coot on our trip to Kiwi Country, and learned to love this fascinating game bird.

Wild Game

Cajun Turtle Sauce Piquante

This is a Cajun classic, often done with alligator, but equally good with snapping turtle, which is what I used here. Sauce piquante is a bit of a mash-up between gumbo and an etouffee.

Charcuterie

Finocchiona, Fennel Salami

Fennel salami, finocchiona, is an Italian staple. There are lots of variations on this salami, but they all require a decent addition of fennel seeds. My version has wild fennel seeds, fennel pollen and ouzo.

Charcuterie

Italian Cacciatore Salami

Cacciatore means "hunter" in Italian, and this is a recipe for a spicy, hunter's style salami you can carry around with you in the field. I make them with narrower hog casings so they're easier to make than traditional wide salami. Use pork, venison or boar.

Wild Game

Duck Sausages, Hunter’s Style

This is a very traditional recipe for duck sausages, made with caraway, juniper and sage. It works very well with "off" ducks like spoonies, snow geese, diver or sea ducks, or Canada geese.

Pheasant, Grouse, Quail

Simple Roast Quail

Simply roast quail is the bedrock skill of any quail hunter, or anyone who wants to cook store-bought quail. Roasting these little birds isn't rocket science, but there are a few tricks to getting it right. Here's how I do it.

Recipe

Rabbit with Morels and Gnocchi

Spring is in full swing here in California, and it's not far off in the rest of the country. This recipe brings together several of my favorite spring ingredients: Rabbit, morel mushrooms and nettles, all in a lovely, Italian-inspired dish.

Venison

Dzik, Venison Yucatan

This is a bit like venison barbacoa, but this version, from the Yucatan in southern Mexico, is so zippy it's just as good eaten as a cold salad. Either way, this is an excellent recipe for a front shoulder, neck or roast.

Pheasant, Grouse, Quail

Pheasant Thighs with Garlic and Root Vegetables

Braised pheasant thighs with parsley roots. Parsley wha? Yep, there is a variety of parsley that grows fat, juicy roots. But parsnips or carrots would work just fine in this lovely, delicate, late-winter recipe.

Wild Game

On Trichinosis in Wild Game

Trichinosis is a rare - but real - issue when you are working with wild game, especially bear meat and wild pork. Here's a rundown of the science and data on trichinae parasites in game, as well as how you can minimize the risk.

Ducks and Geese

Honey Sriracha Duck Legs

Honey Lime Sriracha Duck Legs. You want these, yes you do. This is a party appetizer, snack or Paleo bonanza that has it all: Sweet. Sour. Spicy. Savory. Crispy. Make more than you think you can eat, and you will see the limits of your stomach...