Recipe

Venison Gumbo

This venison gumbo is dark, savory and rich, a classic Cajun gumbo with no tomato and a dark roux. It’s…

French

Bigarade Sauce with Duck

Duck with bigarade sauce is the original duck a l’orange, dating back to at least 1825, and likely before that.…

Ducks and Geese

Pulled Duck

Pulled duck is very close to pulled pork, and can be done in several ways for different results. Here's how to make it at home. Works great with geese, too.

Mexican

Chilorio, Sinaloa-Style Braised Pork

A classic recipe for chilorio, braised, shredded pork from Sinaloa, Mexico. It's super easy to make, and is amazing in tacos, burritos, a sandwich, or with rice.

Ducks and Geese

Duck Stock

Duck stock is a foundational ingredient in my kitchen. It stands in for beef stock around these parts. And even…

Ducks and Geese

Duck with Apples

Duck with apples is a classic combination, especially in France, where there is a similar dish called chicken Normandy that…

Charcuterie

Wild Boar Salami

This is a special wild boar salami I developed to celebrate a set of ingredients that all came from within…

Recipe

Virginia Brunswick Stew

This is real-deal, old school Brunswick stew, with squirrels and other assorted meats. It is a dish with real history, and some controversy.

Ducks and Geese

Duck Burgers

Duck or goose burgers are a great use for skinless meat. Here's how I make them, with caramelized onions, cheese and homemade mayo.

Mexican

Mexican Pipian Verde

A recipe for Mexican pipian verde, the green pumpkinseed sauce that traces its origins back more than 500 years. Great with any white meat or fish.

Ducks and Geese

Duck Fesenjan

A recipe for Persian fesenjan, made with duck or goose. Fesenjan is a thick stew that hinges on walnuts and pomegranate molasses. Chicken or pheasant work well, too.

Ducks and Geese

Duck Stew

A classic French duck stew done as a garbure, which is a country stew thick enough to stand a spoon in. Great with goose or duck legs, or venison shoulder or neck.