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.
Hunan red cooked pork, made with either wild pigs or black bear meat. So good. So easy!
Deer shoulder, slow cooked with some flavors of Senegal: onions, garlic, mustard and cumin. Easy and great with small deer.
Old school venison pot roast, Eastern European style. Great with venison neck or shoulder.
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.