Charcuterie
Fromage de Tete
Fromage de tete. Coppa di testa. Presskopf. Brawn. Anything but "head cheese." Only that's what this is. This is the head of a wild boar I shot, cooked and pressed into a terrine pan. It's actually damn good. No, really.
Pheasant, Grouse, Quail
Simple Roast Pheasant
A recipe for simple roast pheasant that uses an easy brine and a hot oven to get perfectly done legs while keeping the breast moist and juicy.
French
Classic Sauce au Poivre
Steak au poivre, a/k/a pepper steak, is a French classic. Normally done with beef, this method works great for any red meat, from venison to duck or goose. I use specklebelly goose breasts here.
Recipe
German Riebele Dumplings
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
Venison Tartare
Beef or venison tartare is the "trust fall" of the culinary world: Raw meat and a raw egg yolk. If your ingredients are not impeccable, things can go very, very wrong. But done right, this is at once a primal and exciting little appetizer.
Wild Game
Wild Turkey Carnitas
Quite possibly the best thing to make with wild turkey drumsticks and wings, which can be uber tough and stringy. Braise them slowly until the meat falls off the bone, then pull the meat, crisp it and serve it in tacos or burritos.
Recipe
Cappelletti Pasta in Broth
Cappelletti, a variant on the well-known tortellini of Bologna, are normally served in a clear broth. My cappelletti are vegetarian, filled with ricotta and spices, but you could use meat, too. The soup is a rich, clear duck broth; almost a consomme. Simple yet, elegant.
Recipe
Polish Fermented Mushrooms
I'd always been leery of the Slavic style of salt-pickled mushrooms. But I finally took the plunge and fermented my mushrooms Polish style, and damn but they're good -- especially with some rye bread and lots of vodka...
Italian
The White Rabbit
Sometimes you want a gentle hand when cooking rabbit. It is a delicate meat that can easily be overwhelmed by strong flavors. This Italian inspired recipe keeps things mellow to let the rabbit flavor shine. How? Don't brown the meat first.
Wild Game
Smoked Goose Breast
Behold the glory that is spickgans, a Pomeranian smoked goose breast that is at the pinnacle of German charcuterie. Goose, cured with juniper and black pepper and smoked over beech, oak or apple wood. The secret is in the shape, which makes it a delight to eat.
Wild Game
Venison with Cumberland Sauce
If there is one sauce you need to know as a wild game cook, it is Cumberland sauce. Savory, rich and a little sweet, it is a classic sauce for venison, duck, goose or any dark game meat. Learn this sauce by heart and you'll never go wrong.
Recipe
Classic Hasenpfeffer with Semolina Dumplings
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.
