Peppered Dove Breasts

A super simple, fast, yet classy dove breast recipe that also works with breasts from any small bird, from teal to grouse to quail.

Barley Risotto

Barley risotto is an earthy, hearty variant on traditional rice risotto. My recipe uses barley, stock, cheese and shredded grouse.

Smoked Bison Brisket

Bison brisket can be as good as beef, but you have to have patience. Here's how to go about it.

Tacos al Carbon

Tacos al carbon are just carne asada tacos cooked over charcoal; carbon means charcoal in Spanish. These are Sonoran style tacos al carbon made with venison.

Salpicón de Venado

Salpicón de venado, a shredded venison salad with lots of fresh vegetables, is a specialty of Tamaulipas in Mexico. Easy, cooling and tasty for hot weather.

Texas Hot Links

How to make Texas-style hot links sausage at home. Hot links are spicy and smoked, and can be pork, beef or both. I'm using pork and venison here.

Venison Casserole

My take on venison casserole is, more or less, baked ziti, a classic Italian American dish. Ground venison, sausage, pasta, cheese and tomatoes. What's not to love?

Venison Sausage with Sage

Venison sausage with sage is a recipe I designed a long time ago, after returning from a deer hunting trip…

Turkey Schnitzel

Turkey schnitzel, or turkey cutlets, are easy to make, delicious, and versatile - change the sauce and you change the vibe. Here's how to cook them.

German Jägerschnitzel 

Jägerschnitzel is one of Germany’s best known dishes. Also spelled jaegerschnitzel, it means “hunter’s cutlets,” meat pounded thin and served with…

Mexican Pacholas

Mexican pacholas are a sort of flattened meatball, seared quickly and served with salsa, rice and beans. Any ground meat works here; I used venison.

Pheasant Sausage

It is not uncommon to come home with enough pheasants to make pheasant sausage, especially if you hunt pen-raised birds.…