Pozole is a classic Mexican soup, and like many Mexican dishes, it comes in red and green. I like both, but this is the green version I make with pheasant or wild pig, hominy, tomatillos, green chiles and avocado. Damn good use for pheasant legs, if I say so myself.
If you’ve read this space for very long, you know how much I love meatballs. One reason is because pretty much every nation makes them. This is a Mexican classic, albondigas al chipotle. Yep. chipotle venison meatballs, baby!
Grilled venison tacos. Yeah, baby. This is summer comfort food at its best. Venison backstrap or flank steak grilled medium-rare, sliced thin and piled onto tortillas and all kinds of accompaniments. Who doesn’t love taco night?
Barbacoa is a kind of Mexican barbecue where meats (usually beef) are wrapped in leaves with warming spices and baked in a pit. My version of barbacoa uses venison, but it tastes a lot like the barbacoa you’ll get at Chipotle or in regular Mexican restaurants – it’s an ideal taco or burrito meat.
This is one of the most awesome things I’ve ever made: Jalapenos, fire-roasted, then smoked, then preserved with a little vinegar and oil. Put that on a taco and you will absolutely not be sorry!
Quail barbecued slow and low with Arizona sauce. What is Arizona sauce, you say? All that is good about the wild foods of the Southwest: mesquite honey, tequila, and wild chiltepin chiles.
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.
Let’s face it: It’s cold in most of the country. But down here in California, both avocados and prickly pear fruits are in season. So why not combine them with some mahi mahi — dorado in Mexico — and make a dish dedicated to sunny Baja?