These smoked wild boar ribs are rubbed down with a sweet-spicy barbecue rub, basted throughout cooking. They are wrapped until tender, then finished uncovered to develop a bark. The result is smoky, juicy rib meat with enough structure to slice without the rack falling apart if timed right. Wild boar ribs are not exactly the […]
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This wild boar ragu is a slow-braised pasta sauce with wild boar shoulder, bacon, mushrooms, white wine, tomatoes, and herbs. It’s finished with a little cream to smooth the dish out a bit. The cook is low and steady until the meat turns fork-tender. The sauce thickens just enough to coat pappardelle the way a
This pork tonkatsu recipe uses the Japanese pork cutlet frying method that gives you a crispy crust and juicy center. It’s served up with a dark, sweet, and tangy sauce and freshly shaved cabbage. I make it with wild boar cutlets since I have a freezer full, but farmed pork is the classic go-to meat.
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This loco moco recipe is the way I remember eating it last year in Kauai, Hawaii. Served up with white rice, a juicy patty, rich, dark gravy, and a fried egg on top. I made this one with ground venison since I have a freezer full, but ground beef is the classic meat. Each restaurant
This duck burger is a good way to use up those skinless duck breasts you have in the freezer, or when you want a lean burger with more flavor than beef. The citrus hoisin glaze is a classic duck pairing that’s tangy and sweet with a hint of umami. I first started making duck burgers
This is the kind of fried soft shell crab I want to eat when the season rolls in. A golden brown and crispy crust made from a proper beer batter. I learned to cook soft shells in the Lowcountry, working at Peninsula Grill, and this is still one of my favorite ways to cook them.
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Duck stock is one of the most useful things you can make after cooking a duck. Instead of tossing the carcass and bones, you turn them into a rich, homemade liquid gold that beats store-bought chicken stock in just about every soup, stew, or sauce. This duck stock recipe works with farmed ducks, wild ducks,
This duck gravy is a rich red wine gravy with mushrooms, duck stock, and a touch of cream. The old school gravy that you want with roast duck, duck breast, or duck fat roast potatoes. I make this one a lot for special occasions because it reminds me of eating at fancy 90’s-style steakhouses back in
If you’re craving fried duck breast with a crunchy crust and tender meat, this is the move. I’m using wild ducks here (skinless breasts). But the exact same method works for farmed ducks. You’ll just pound them to an even thickness so they fry evenly and to help tenderize. If you’re looking for more duck
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Venison Salisbury steaks are classic comfort food made with ground venison patties simmered in a rich mushroom gravy. It’s everything we remember from old-school TV dinners, but elevated with quality ingredients. This recipe is built for ground venison, so it works just as well with elk, antelope, or moose. Serve the steaks over mashed potatoes,
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