An awfully good offal recipe
Skate wings are worth seeking out in their own right for their delicate flavor and unique texture
Spring thunder is a drug and we’re both addicted.
Tastes like chicken
Simple is the name of the game
Braised turkey thighs and spicy red pepper sauce
Eat the bait!
Chinese food as comfort food
Rich and hearty, gumbo is a go-to for all sorts of wild game & fish, gar included
Everything I want in a breakfast- salty, crunchy, and mushy, the perfect foil to runny egg yolk & hot sauce.
Warm and restorative, the comfort of mom’s cooking in a bowl.
A riff on a Cajun seafood boudin that’s a little unexpected and a lot delicious.
If we haven’t given you enough reason to cure a beaver ham, here’s one more.
Pair with cheap beer and plenty of good friends.
This side is a great use for leftover ham- beaver or otherwise- and comes together quickly.
It’s a good thing lumpia are so easy to make, because you’re going to want to make a lot of them.
The intense mushroom flavor profile of the dried porcini, paired with the dark earthiness of black garlic, is the perfect complement to venison, done exactly medium rare.
Bright, citrusy flavors from sumac and verjus lighten up silky squirrel confit.
August’s canned tomatoes bring a bright summery pop to December’s dark, luscious venison
Sticky, sweet, smoky & deeply savory- snakehead filet in japanese kabayaki glaze
What’s better than bacon?
Creamy, with a hint of smokiness from the charred leeks, this oyster-studded stew is a real knockout
We all have our guilty pleasures. Wade’s is stroganoff.
Rich, woodsy, mushroom flavors enhance the deep umami of the dashi and miso, for a dish that is both warming and light.
Smoky, tender, and rich- the perfect foil to a bowl of braised greens or eggs & biscuits
Cozy and comforting, warm up with lemongrass braised venison.
Crisp, cool summer rolls, with aromatic herbs from our garden.
Not everyone likes gizzards, but everyone loves tacos.
A brighter and lighter take on the classic Rockefeller