Charcuterie
Wild turkey meat can get dry if you don't do things just right. But a long brine and a cool smoke does wonders for the breast meat. Trussing improves things even more, and the result is a primo sandwich meat for your lunches!
Wild Game
Jerky seems so simple, but the difference between good jerky and great jerky is profound. At last, I think I've finally made a great jerky!
Wild Game
Last month I hunted tundra swans in Utah, and we ate our bird for Christmas dinner. When I tell people I have hunted and eaten swan I get reactions sunning the gamut from excited interest to full-on horror. Few animals carry the cultural baggage that swans do, and even I am not immune to these mixed feelings.
Spanish
If you search this site, you will find several recipes for various versions of pork and beans, largely because I…
Recipe
When life gives you a roast duck or goose, or, even better, a smoked duck or goose, you could do a whole lot worse than make this clean, simple German soup. Riebele dumplings are a little like spaetzle, but are firmer and smaller.
Recipe
Few sausages are as iconic as Polish kielbasa. There are as many variations as there are cooks -- even an official government-approved recipe, which I used as my inspiration. This one is pure smoky awesomeness.
Recipe
I could eat these all day long. Tangy, smoky and addicting, kabanosy, a Polish smoked meat stick, is what a Slim Jim dreams about when it sleeps at night. You want to make these. Now.
Recipe
I am kind of in love with this gravy. Maple and bourbon sing together like McCartney and Lennon, and in summer I love me my maple-bourbon BBQ sauce. But it's winter, time for gravy. Paired with roast duck, it's a winnah...
Featured
I've seen a lot of hunters "breast out" a lot of birds this hunting season, leaving the legs and wings for the coyotes - or even just tossing them in the trash. It pains me to see this. It's my hope, in my own small way, to convince those hunters who do that to change their minds.
Venison
Forget hams and turkeys for Christmas. Roast a leg of venison instead. If you have a whole hind leg of a doe or small deer, this is a perfect recipe for the holidays. It's a lot like roasting a leg of lamb.
Foraging
Cranberry sauce has been part of the American holiday tradition for more than two centuries. It is a perfect accompaniment to roast turkey or venison, pork, wild boar or bear. And while this is a pretty classic recipe, it is made with real wild cranberries from New England.
Recipe
Hasenpfeffer. It is an iconic German dish that few have ever eaten in the traditional way. For to be a true hasenpfeffer, you need a "hase," or hare. And while it's still good with rabbit, don't skip the semolina dumplings or you'll be sad.
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