A recipe for fish stew inspired by the flavors of East Africa: fish, shrimp, vegetables, coconut milk and a touch of curry.
What to do with wild turkey legs? Make turkey leg stew. This New Mexican-style dish relies of turkey legs, chiles and dried corn.
Chile verde is my go-to Mexican comfort food. Works with many meats, and can be eaten as a stew or on tortillas.
Hunan red cooked pork, made with either wild pigs or black bear meat. So good. So easy!
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.
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.
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.
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.