Wild Foie Gras is Real

The foie gras debate centers on whether it's natural and humane: Do waterfowl fatten their own livers in the wild? They do. A liver from a duck I shot recently was so fatty it qualifies as wild foie gras.

Cooking Goose Meat

Canada geese get a bad rap. Sky carp. Stinky, arrogant hissing birds. Yeah, Canadas can be nasty. But cooking a real, wild, Canada goose offers pleasures other waterfowl simply lack.

Venison Charcuterie

For me, charcuterie is the endgame of every successful hunt, but each animal needs a different treatmeant: sausages, cured whole cuts, salami, etc. This is what I did with my deer from Catalina.

Beer Can Pheasant

It's hot. I don't feel like cooking outside much. And I have lots of wild game in the freezer still. What to do? BBQ! Been meaning to try beer can pheasant for a while - and it works!

Sardinian Hare Stew

Hares and jackrabbits are almost always poor man's meat, and this Sardinian hare stew takes simple ingredients and makes them special. It's good cold weather food that can stretch a long way in tight times.

Venison Swedish Meatballs

What could be better than authentic Swedish meatballs? Authentic Swedish meatballs made with moose meat and sauced with highbush cranberries and cream, that's what.

Duck Meatballs

How to make the quintessential Italian meatball, from any meat - including some wild ducks and geese not normally known for good eating. It's all in the method...

Portuguese Braised Deer Shank

Nothing like a nasty winter rainstorm to get me braising meats -- in this case a Portuguese style braised venison shank, with fresh nettles and celery root puree mixed with mascarpone cheese.

Prickly Pear Syrup

Well into my adulthood, all I knew about prickly pears was that they are the fruit of a cactus, the…

Making Hmong Sausages

The first time I ever saw a Hmong person was at the farmers market around the Capitol in Madison, Wisconsin,…