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.
Duck or goose confit, chopped and stuffed in a taco, served with special salsa verde. So good.
Deceptively simple, the ancho sauce really makes this dish. Elk, deer or any red meat will work here.
Too many hunters hate on snow geese. They are not “sky carp.” They are more like flying grass-fed beef. Here’s how to cook them.
Julia Child’s classic recipe for duck a l’orange, made with a very fat mallard. This is the recipe that made this dish so famous 50 years ago.
Venison tamales, an old family recipe from a friend of mine. Hope you like them!
Winter is a dark time, short days, cold weather. So I thought I’d make a dish that revels in this, something dark and brooding… and delicious. I present to you, Snow in Winter.