This is the one venison casserole I can get behind: Bobotie, one of the national dishes of South Africa.
A simple method for cooking all dark meat grouse, like prairie chickens, spruce grouse or sharpies.
Goose soup, Nordic style… sorta. A clean, bright goose soup with Nordic ingredients, but made in the style of Vietnamese pho. It’s awesome.
Hunting prairie chickens in South Dakota, one of their few remaining strongholds, makes you think about how important it is to conserve this iconic bird.
To pluck or skin? It’s a question all bird hunters face. Most of a bird’s distinctive flavor is in its skin and fat, but plucking can be tricky. Here’s how to go about it.
I love crepinettes. Think of them as sausage patties wrapped in a blanket of fat. Learn to use caul fat and it’ll change your cooking.
This dish is so simple, all the flavors come together beautifully. And if you’ve never made homemade spatzle, it’s easier than you think.
Green chile elk burgers made in the classic Southwest style. Simple elk burger patties topped with roasted green chiles, cheese and the normal fixins’.