A satisfying broth from pheasants, partridges, quail or other upland game birds. And yes, you can do it with chicken.
This dish is so simple, all the flavors come together beautifully. And if you’ve never made homemade spatzle, it’s easier than you think.
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!
Crispy, sweet, spicy, garlicky fried birds. Addicting. I use snipe, but doves and quail work, too.
Dirty rice is basically Cajun fried rice, and is the easiest way to start eating the giblets of the birds you bring home. Try it and you’ll be hooked.
Italian agnolotti pasta filled with meat. What meat? Squirrel, in this case. Any light meat will work.
A recipe for bierocks or runzas, bread buns filled with meat, cabbage, sauerkraut and onions. Bierocks can be made with any meat.