Wild Mushroom Stuffing

A simple wild mushroom stuffing to serve alongside holiday meals. This recipe has wild mushrooms, bacon, onions and a little egg to bind it.

British Parsley Sauce

Classic British parsley sauce, creamy with a touch of mustard, goes very well with fish or white meat poultry or pork.

Turkey Schnitzel

Turkey schnitzel, or turkey cutlets, are easy to make, delicious, and versatile - change the sauce and you change the vibe. Here's how to cook them.

German Käsespätzle

A simple recipe for German kasespatzle adding cooked, shredded chicken, turkey, pheasant or rabbit. Kasespatzle is a lot like mac and cheese, only better.

Puchero

Puchero is a hearty stew made all over the Spanish-speaking world. This is a Mexican puchero recipe uses beef or venison and lots of vegetables. Simple, satisfying and it keeps well.

Pulled Duck

Pulled duck is very close to pulled pork, and can be done in several ways for different results. Here's how to make it at home. Works great with geese, too.

Venison Shepherd’s Pie

This ain't the old school lunch lady shepherd's pie. This venison shepherds pie is a lush, comfy version of the classic, made with ground venison.

Turkey Breast Tacos

Turkey tacos with turkey breast, roasted peppers and jack cheese on soft tortillas. Good luck this turkey season!

Authentic Carnitas Michoacanas

This is an authentic carnitas recipe, carnitas estilo Michoacan. Carnitas Michoacanas is closer to confit than what Americas are used to.

Weisswurst Sausage

A classic German sausage made from white meats and flavored with lemon, parsley and spices.

Venison Pasties

A classic recipe for a venison or beef pasty, plus insights on how to tinker with this pasty recipe to make it your own.

Homemade Sheboygan Brats

This was the first sausage I ever learned to make, in Wisconsin. It's a traditional "white brat" made with veal, pork, or turkey.