Chicken or veal piccata, simple cutlets of meat served with a zingy lemon-butter-caper sauce, is a dish that speaks to my childhood — memories that all came flooding back when I made it again recently.
Steak Diane may be retro, but it’s a perfect recipe for venison backstraps. Normally made with beef, the “Diane” in the dish is Diana, Roman Goddess of the Hunt. So venison just seemed right…
One of the best ways to cook a fish like a bass, rock cod or sea trout is whole. And one of the best ways to cook whole fish is on the grill. Here’s how.
Most of the country is suffering from triple-digit heat, and no one wants to be in the kitchen. Thus, this cooling pheasant (or chicken) salad that relies on a gentle – and unique – poaching method.
Inspired by a beef-and-mushroom burger I made, this version, with venison and morel mushrooms, is even better! Venison and mushrooms are a natural combination.
Venison chili. What’s not to love? Everyone has his own version, and I’m no exception. I’ll wager you’ve never seen a chile recipe quite like this one: It’s taken me many years to perfect it.
A duck hunting trip on the San Francisco Bay was radically different from the sort of duck hunting we normally do. But it was a thrilling experience matched by the challenge of cooking sea ducks.
Another foraging trip and another edible mushroom under my belt! Two good stashes of blewits last week gave me a great introduction to this mushroom.