Greek

Greek Braised Quail

Braised quail Greek style, with olives, lemon, celery and garlic. This is a simple recipe that also works with rabbit, partridge, pheasant and grouse.

Mexican

Gallina Pinta

Gallina pinta is a Sonoran specialty, a stew of hominy, beans and meat that is a lot like pozole. I use venison here, but beef is more common.

Venison

Venison 101: How to Cook Venison

A comprehensive look at how to cook venison that covers all types of venison and all cuts. Here's a basic breakdown on what to do with your deer meat.

Podcast

Hunt, Gather, Talk: Trash Fish

This week's episode is on the unjustly named trash fish, or rough fish. I talk with TV host Scott Leysath and author Tom Dickson about loving the unloved.

Fish

Pan Seared Grouper

Simple pan seared grouper or other white fish, served with a hearts of palm salad and key lime browned butter sauce. It's an ode to Florida.

Mexican

Authentic Carnitas Michoacanas

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

Recipe

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.

Ducks and Geese

Ceviche de Pato

Ceviche de pato is not a real ceviche, where raw meat or fish is marinated in citrus. It is Peruvian braised duck with a spicy citrusy sauce.

Recipe

Venison and Kidney Pie

A traditional British steak and kidney pie recipe using venison. I use shanks, shoulder or neck here, because the long cooking makes a better filling.

Recipe

Ukrainian Borscht

A classic, beet-based Ukrainian borscht recipe using venison. It's rich in flavor, but not sweet at all.