Old school venison pot roast, Eastern European style. Great with venison neck or shoulder.
Goose soup, Nordic style… sorta. A clean, bright goose soup with Nordic ingredients, but made in the style of Vietnamese pho. It’s awesome.
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.
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.
Dove breasts, marinated in Moroccan spices, stuffed in a date, wrapped in bacon and grilled. What’s not to love?
What goes together in life goes together on the plate. Fried dove breasts served with a pilaf of wheat, corn and edamame soy beans – things doves eat.
It’s spring bear season in many parts of the world. I can think of no better recipe for bear than these pelmeni. No bear? Use any meat.
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.