This is the kind of fried soft shell crab I want to eat. 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. We served them over grits […]
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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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This hamburger stew is what I make when I’m craving a hearty stew but short on time. Waiting for stew meat to become tender can take hours. This recipe uses ground venison or ground beef. I prefer venison since I usually have a freezer full of it. If you crave stews as much as I
An Oklahoma onion burger (sometimes called an Okie burger or fried onion burger) is a thin smash-style patty pressed right into a pile of paper-thin onions on a hot griddle. The onions cook into the beef, the edges crisp up, and the whole thing gets wrapped in a soft bun with American cheese, yellow mustard,
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Grilled duck hearts are quick to cook, big on flavor, and perfect for small plates and appetizers. A short optional brine helps keep them juicy. And my simple cherry-orange glaze adds sweetness and acidity, which pair perfectly with a little smoke from the grill. Check out all of my wild duck recipes, like smoked duck
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This sage cream sauce is rich, silky, and designed to make simple dinners taste restaurant-level. It’s a cream sauce made with butter, a light roux, chicken stock, heavy cream, a splash of brandy, and plenty of fresh sage stirred in at the end. This sauce pairs perfectly with pastas and is absolutely fantastic with my
This pork schnitzel recipe is my go-to when I want super crispy breaded pork cutlets with a juicy center and a squeeze of lemon on top. It follows the classic German pork schnitzel method: pound the pork thin, dredge in flour, dip in egg wash, then coat in breadcrumbs and pan-fry until golden. This method