A classic recipe for a venison or beef pasty, plus insights on how to tinker with this pasty recipe to make it your own.
Wild Game Recipes
Award-winning chef and author Hank Shaw's collection of wild game recipes. These wild game recipes cover venison, duck, goose, pheasant, rabbit and more.
Hundreds and hundreds of recipes for virtually every game animal in North America, ranging from a large selection of venison recipes, to recipes for ducks and geese, rabbits, squirrels and hares, as well as wild hogs, doves and basically every upland game bird there is.
Duck Bacon
Here’s how to make duck bacon at home. Duck bacon is cured duck breast that is then smoked and sliced. You can eat it cooked or uncooked.
Ghanaian Palava Sauce
A thick stew of meat – venison here – and greens, tomato, chile and squash seeds, palaver is a popular dish in Ghana.
Cotechino
How to make cotechino at home, from pork and other meats. Cotechino is an Italian, cooked sausage commonly served with lentils.
Cooking with Caul Fat
Caul fat is the lacey, fatty lining of an animal’s insides. It’s also a versatile ingredient in the kitchen.
Green Chile Stew
Green chile stew, desert Southwest style. This is a New Mexico green chile stew, not Mexican chile verde.
Ceviche de Pato
Ceviche de pato is not a real ceviche, where raw meat or fish is marinated in citrus. It is Peruvian braised duck with a spicy citrusy sauce.
Homemade Sheboygan Brats
This was the first sausage I ever learned to make, in Wisconsin. It’s a traditional “white brat” made with veal, pork, or turkey.