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stews

Turkey Leg Stew

Turkey Leg Stew

By Hank Shaw 13 Comments

What to do with wild turkey legs? Make turkey leg stew. This New Mexican-style dish relies of turkey legs, chiles and dried corn.

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Wild Pork Chile Verde

Wild Pork Chile Verde

By Hank Shaw 30 Comments

Chile verde is my go-to Mexican comfort food. Works with many meats, and can be eaten as a stew or on tortillas.

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Chinese Red Cooked Pork

Chinese Red Cooked Pork

By Hank Shaw 5 Comments

Hunan red cooked pork, made with either wild pigs or black bear meat. So good. So easy!

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Chocolomo: Fire in a Stew

Chocolomo: Fire in a Stew

By Hank Shaw 12 Comments

Chocolomo. I just love saying the name. It’s a Mexican stew made with beef or venison, and it is amazing. The flavor is so deep and rich you just want to keep eating it. The secret? Char. There’s a whole lotta blackening going on here, and the result is a revelation.

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Indian Fish Curry

Indian Fish Curry

By Hank Shaw 11 Comments

Goa is a part of India that was once controlled by Portugal, and this curry is an amalgam of the two cultures. Any firm fish will work here, but I tend to use lingcod or striped bass.

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Venison Stew with Wild Greens

Venison Stew with Wild Greens

By Hank Shaw 10 Comments

A Greek-inspired venison stew slowly simmered with all sorts of wild greens, from dandelions to lamb’s quarters to wild fennel, amaranth, orache — really whatever you can find. Of course this is also great with turnip or mustard greens, kale or collards, too.

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Cajun Turtle Sauce Piquante

Cajun Turtle Sauce Piquante

By Hank Shaw 3 Comments

This is a Cajun classic, often done with alligator, but equally good with snapping turtle, which is what I used here. Sauce piquante is a bit of a mash-up between gumbo and an etouffee.

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Pheasant Thai Green Curry

Pheasant Thai Green Curry

By Hank Shaw 15 Comments

As much as I like Indian curries, I like Thai curries even more. This is a bright, spicy Thai green curry done with pheasant breasts. It’s actually a lot easier to make than it looks.

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