Preservation Recipes
Preserved Lemons
Preserved lemons are not just the province of Morocco. Methods of preserving or pickling lemons exist wherever they are grown, including 19th century America.
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Pickle Recipes and Preserved Foods
I love, love, love pickles and preserved foods. I do everything from cure my own olives to pickle fish, but…
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Wild Greens and Herbs
Most people know me as a meat and fish guy, but I love working with wild greens and herby things…
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Homemade Sausage Recipes
Photo by Hank Shaw Find It Fast About Sausage-Making Tutorial Recipes: Venison, Beef, Lamb, or Goat | Wild Boar or…
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Steamed Steelhead with Mushrooms
I based this recipe off the “foiru yaki” recipe in Shizuo Tsuji’s Japanese Cooking: A Simple Art. It is basically…
Charcuterie
Italian Head Cheese
Coppa di testa. In France it is Fromage de tete. In England, it’s called brawn. All decent enough names; but…
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Coppa di Testa, Brawn, Head Cheese
This is a recipe to make with a smallish animal’s head. I first made it with the head of a…
Recipe
Corned Antelope, Anyone?
I’ve always loved corned beef and its cousin pastrami, especially in Reuben sandwiches. As a child I always wondered how in…
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Corned Venison
This began as one of those, “why not?” experiments that turned out far better than I had expected. So good…
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Wild Game Sauces
Many of the best cuts of wild game — breasts of birds, backstraps of wild boar or venison — are…
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Giblet Sausages with Sage
As a conscientious hunter who uses everything but the quack on a duck, I sometimes find myself with a lot…
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Pickled Jerusalem Artichokes
I have a love-hate relationship with sunchokes: I love their taste and crunch, but hate the explosive gas I…
