A classic mac and cheese recipe with added roasted green chiles and pheasant.
Duck fried rice is a fantastic way to use leftover duck meat, or to make good use of otherwise “off” ducks that you have to skin, like divers, sea ducks and spoonies.
A simple recipe for pan-roasted ptarmigan — or any other small game bird. This method works in a frying pan, either in camp or a kitchen.
This is inspired by Baja California, where lobster is a common menu item. Steamed lobster with a spicy pico de gallo on corn tortillas.
How to grow and cook tepary beans, with a recipe for frijoles fronterizos, a recipe with tepary or pinto beans from Baja.
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.