A classic Polish hunter’s stew using whatever meats you have handy, from wild game to chicken and pork.
Pozole blanco, the white pozole, is from Guerrero, Mexico. This pozole allows you to add red or green chiles when you serve it.
This is a simple hen of the woods recipe where you slice the mushroom in big ‘steaks,’ then sear it under a weight.
Basically this is a paella that hinges on mushrooms, with pork and paprika playing harmony. Wild mushrooms like porcini are best, but whatever you have will do.
How to make Jalisco-style birria. Birria is a hybrid braise and stew where the broth is as important as the meat, which is venison in this case.
A simple mushroom stir fry recipe from Yunnan, China: Dry fried mushrooms with ginger, scallions and chiles.
This is a classic French mushroom sauce for steak based off a Julia Child recipe. Try it on your next venison steak.
Shredded jackrabbit is a simple recipe that works with any species. Basically this is Mexican barbacoa with hares.