total posts: 108
Traditional French crepinettes, made with wild boar. Think of a crepinette as a sausage patty wearing a warm blanket of yummy fat.
A sustainable, Pacific take on a classic: Skate wing with brown butter, done with local bat ray. Oh, and there's a side of sea beans, too.
Grilled Quail, South Carolina style, with a mustard-based BBQ sauce. Summer's here!
Elderflower fritters, done in the style of a beignet. These little donut holes pack a powerful elderflower punch.
Imagine having roasted garlic whenever you want it. You can, if you make this preserved garlic. This stuff has changed my life. Seriously.
Thai green curry with fish. What fish you use here is more important than you might think.
Morel risotto with wild onions. Luxury in a bowl, especially when you have fresh morels from Washington state...
Bresaola, an Italian air-cured meat normally made with beef. Mine's made with bison.
The best way to eat beautiful, freshly picked spring porcini mushrooms is to grill them and serve them simply.
Pickled carrots, without vinegar. Tangy, briny and just a little sweet. The trick? Lacto-fermentation, which is far scarier sounding than it is.
You've heard of chicken parmesan, and veal parmesan. How about wild turkey parmesan? Just as good as the classic, only wilder.
How to make your own oil-cured olives. It is super easy. All it takes is time, salt and a pillowcase.
Ever had a real Cajun sauce piquante? Imagine if chili and gumbo had a love child and you're getting close. This one's made with venison, but any meat will do.
An authentic Bolognese ragu made with wild boar. No wild boar handy? Make it with pork, beef or veal.
Rhode Island style clam cakes. Think savory, briny beignet. They are made of awesome, especially served with homemade remoulade.
I call this dish Cheek by Jowl: braised pork cheek with crispy jowl bacon, fresh spring veggies and a saffron-cream sauce.
Morel mushroom season has finally arrived, and this is my favorite way to eat them -- with seared venison or beef.
There's nothing quite like the taste of homemade Cajun andouille sausages. These are made with venison.
Funghi sott'olio, an old Italian method of preserving mushrooms in oil. You need to add this to your next antipasti plate.
A classic Tuscan dish: Hare ragu with freshly made pappardelle pasta. Don't have a hare lying around? Use lamb - it's actually closer to hare than rabbit...
White on white on white. White sturgeon with white asparagus, enoki mushrooms and jerusalem artichoke puree.
Who doesn't love jerky? Everyone's had beef jerky, but have you tried duck jerky? Flavored with porcini mushrooms and Worcestershire, it's an umami bomb.
One of my favorite fish recipes ever: Honeyed sturgeon with ouzo, a riff on a classic Greek shrimp dish.
A modern take on an old Belgian recipe for venison medallions with gin and juniper.
A riff of a Swedish nettle soup that includes fish. It is a perfect antidote to heavy winter stews and a herald of spring.
Preserved quail, a classic Greek meze appetizer from the area around Sparta.
Yes, I went there. An all-duck hot dog. Wild ducks have never tasted so good!
Konigsberger klopse, a German meatball made with with anchovy, capers and lemon zest. It's normally done with veal or pork; I used wild boar.
A wild game take on the classic chicken and dumplings: Pheasant and dumplings. Pure comfort food.
Not your everyday pasta: This pasta is made with wapato, a wild aquatic tuber also called arrowhead or duck potato.
A refined dish of wild mushrooms in a parsley sauce: Seared black trumpets, hedgehogs, crispy guanciale and quick-pickled yellowfoot chanterelles.
A rich, custard-style ice cream with pine nuts and desert wildflower honey
Smoked duck or goose is one of the great joys of this world. Add a little maple flavor to the applewood smoke and you are in heaven!
The ultimate mushroom burger, done with venison. The secret? Powdered wild mushrooms in the burger mix, then fresh ones sauteed on top...