Old school venison pot roast, Eastern European style. Great with venison neck or shoulder.
This dish is so simple, all the flavors come together beautifully. And if you’ve never made homemade spatzle, it’s easier than you think.
A Spanish goose recipe where you slow-cook the goose, shred the meat and serve it with lots of lemon. A great recipe for snow geese or Canada geese.
Winter is a dark time, short days, cold weather. So I thought I’d make a dish that revels in this, something dark and brooding… and delicious. I present to you, Snow in Winter.
An Italian classic. Squash gnocchi tossed with butter and sage, and, in this case, with wild mushrooms.
Cabbage leaves stuffed with wild duck, bread and herbs, then simmered in a light tomato sauce.
A recipe for persimmon bread gone wild: Hickory nuts, acorn flour, dried lingonberries. It’s damn good for breakfast or as a snack.
There is a problem with smoked duck: You have spent all this time to smoke a duck or goose, but most of the best meat is in the breast. After you eat that, what then? Make this soup. It makes the best use of the leftovers and is easy to make.