Chislic is a classic bar snack in South Dakota, often made with mutton, beef or lamb. In this case, it’s venison. Serve Chislic with crackers or fries.
This is a simple ground pork stir fry popular in Taiwan, where it is known, oddly, as “flies’ heads” stir fry for the black beans in it.
A salmon cakes recipe that mimics a traditional Chesapeake crab cake, only using salmon. I top these with a little horseradish cream.
If you like New England lobster rolls, you will like crab rolls. A simple, crab-heavy salad in a hot dog bun. What’s not to love?
Sometimes simple is best. That’s the case here with this simple crab pasta.
A Tex-Mex classic made with elk flank steak, lots of peppers and onions, and homemade flour tortillas.
Classic pasta primavera the way Le Cirque used to make it back in the 1980s: Angel hair with fresh spring vegetables and cream.
Shredded jackrabbit is a simple recipe that works with any species. Basically this is Mexican barbacoa with hares.