French
Classic Civet of Hare
This post could be subtitled, “Why the French aren’t all bad.” But then I could also fall back on the…
Ducks and Geese
Vietnamese Duck Pho
When I told Holly I wanted to make a wild duck pho, she smirked: “I think you should call it…
Wild Game
On Hanging Pheasants
I have for several years recoiled at the idea of hanging game birds. The idea of hanging shot pheasants or…
Venison
Venison Tenderloin with Roasted Red Peppers
Tenderloins are morsels to be treasured. For those of you who don’t know, the tenderloin is a small strip of…
Recipe
Salmis of Wild Duck
Salmis (Sal-me) is one of those classic French preparations I love to make whenever the weather turns cool. We’ve actually…
Charcuterie
Italian Wild Boar Liver Sausages
This is what I do with the livers of the deer and wild pigs I shoot. Mazzafegati is a soft,…
Recipe
Grilled Venison Kebabs
Skewered venison is about as old school as it gets. Whatever humans were before they were fully human realized shortly…
Wild Game
Wild Turkey Broth
When life gives you a turkey, make turkey broth. Whether you are a hunter or not, most of us bring…
Recipe
Venison with Morel Sauce
I am happy to report that the morel mushrooms in this venison steak were not the only ones we found in…
Venison
Venison Stock
Making stocks and broths are among the core skills of any good cook, and it is a labor or love…
Recipe
Greek Venison Meatballs
Is there a meal more comforting than spaghetti and meatballs? Not in my world. It is my go-to dish…
Ducks and Geese
Smoked Canada Goose Sausage
Goose sausage is a must if you happen to hunt geese, especially Canada and snow geese, which are often skinned.…
