A simple salmon risotto recipe with herbs and butter that works well with leftover salmon or trout, or scraps from the carcass. You could use canned or smoked salmon or trout.
This is real-deal, old school Brunswick stew, with squirrels and other assorted meats. It is a dish with real history, and some controversy.
Duck or goose burgers are a great use for skinless meat. Here’s how I make them, with caramelized onions, cheese and homemade mayo.
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.
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.
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.
A recipe for chicken with walnut sauce from Mexico. Gallina en nogada is an old Mexican recipe that mixes walnuts and chiles. I used pheasant, and any white meat will work.
An elk stew recipe with flavors of the Rocky Mountains: Green chile, beans, corn, mushrooms, wheat berries and herbs. Any sort of red meat will work in this recipe.