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!
I love crepinettes. Think of them as sausage patties wrapped in a blanket of fat. Learn to use caul fat and it’ll change your cooking.
As a Jersey boy, hot Italian sausage has been a part of my life forever. Here’s my recipe for this classic link.
Fiddleheads are in season in the East and Pacific Northwest, and these crunchy, pretty looking shoots are one of the hallmarks of springtime. They’re featured here in a simple Asian stir fry with wild boar backstrap.
Who doesn’t love meatballs? Konigsberger klopse is a classic German meatball recipe that historically uses veal, beef or pork. I made them with wild boar.
Why people hate on javelina I have no idea. They are excellent eating, and the infamous stink gland on their back is very easy to dispense with. Here’s what you need to know about cooking your “skunk pig.”
Char siu is basically Chinese barbecue, usually done with pork, or in my case, wild boar (it works with bear meat, too). It’s sweet, spicy and so damn good you owe it to yourself to master this recipe.