Venison

Mushroom Swiss Burger

Inspired by a beef-and-mushroom burger I made, this version, with venison and morel mushrooms, is even better! Venison and mushrooms are a natural combination.

Recipe

Venison Chili

Venison chili. What's not to love? Everyone has his own version, and I'm no exception. I'll wager you've never seen a chile recipe quite like this one: It's taken me many years to perfect it.

Recipe

Corned Gizzards and Cabbage

I know, this should have been done in March. But trust me, this dish is worth the wait. It is easily the best offal dish I've ever made. I used to like gizzards. Now I love them!

Charcuterie

Portuguese Linguica Sausages

I live in California's Central Valley, home to one of the nation's largest Portuguese-American communities. Linguica is their national sausage, and I thought it high time I made some.

Recipe

Sharptail Grouse, Prairie Style

Sharptail grouse is strong-tasting, but I love it, especially when paired with flavors from the prairie where it lives: Wheat, sunflower seeds, wild onion and a rose hip glaze.

Italian

Calabrian Rabbit with Red Peppers

Rabbit is my chicken, my white meat. I eat it whenever I can, and am always in search of new and interesting rabbit recipes. This one from Calabria is especially good.

Venison

Venison Meat Pies

Inspired by a Sicilian Easter lamb pie, this venison pie is everything a hand-held meat pie should be: dense, flavorful -- and portable. It's like an Italian empanada.

Essays and Stories

NOMA: Time and Place and Meaning

After months of struggling with NOMA, the cookbook from the Danish restaurant considered to be the best in the world, I finally get it. Food is about time, and place. And meaning.

Recipe

Duck Fat Hollandaise

Yes, it's true. You can make a classic hollandaise sauce with duck fat. And not just any duck fat - wild duck fat. It's just waiting for asparagus. You know you want some.

Venison

Venison Soup

A hearty venison soup based off a classic Scotch broth, with barley, turnips, carrots -- and an ingredient dear to the Scots, fresh chopped nettles.

French

Duck Gizzards Confit

This is my favorite way to eat duck or goose gizzards. Sliced thin and tossed with a simple saute of wild mushrooms -- I mostly use chanterelles or hedgehogs -- it's a killer dish.

Wild Game

Why Salt Matters

I used to think that all that fancy French salt was bunk, that it was all a scam. Sodium chloride is sodium chloride, right? Wrong. I now know that all salts are not created equal.