If you like fried chicken, you’ll like this fried rabbit recipe.

Birria- spicy, complex, rich and deeply satisfying. Made perfect with unctuous venison shanks.

This venison prosciutto is a reminder of a season long past, and how our perspectives and expectations can change. It’s texturally perfect, slicing as nicely as any Italian or Spanish ham I have ever put a knife to.

We decided that for our first foray into beaver cheeks, it would be appropriate to emulate our favorite tacos.

We wrote up this guide for people who might be curious about trapping and would like to utilize the meat.

Pretty simple, and takes no time to prep or cook, yet it’s guaranteed to impress.

There is nothing like the tang and texture of real summer sausage.

Make a bunch of these- they might be the best protein packed, hiking, hunting, splitting firewood, high output on a cold day, snack ever.

This recipe for squirrel egg rolls is easy and addictive.

Cutting into this coppa exposed a thing of beauty. It is honestly one of the coolest things I've ever made.

Keep the breading thin, and the oil hot, which allows the breading to brown and get crispy fast while minimizing the amount of time the meat is swimming in hot oil.

A fancy preparation for squirrel meat, this recipe is a great way to stretch a squirrel or two into a meal for many.

Confit squirrel is silky, tender, and rich- it’s great as a standalone dish, or shredded and made into ravioli, tacos, and more.

The more we experiment with using wild fats, the more blown away we are by how well they perform in baked goods.

Beaver prosciutto is rich and a little woodsy, almost nutty, with a fine grain and excellent texture.

Simple and humble, confit rabbit brings out the best in this delicate wild game.

Smoky, tender, and rich- the perfect foil to a bowl of braised greens or eggs & biscuits

This salami is garlicky and spicy, yet doesn't mask the subtle qualities of the beaver meat.

This is hands-down the best pie crust I’ve had anywhere. The dough is easy to work, rolled like a charm without sticking or getting warm too quickly, and baked up into the lightest, flakiest crust ever.

Neither of us has had the fortune to have enjoyed a true cannibal sandwich in its homeland.

Whiskey, molasses and soy sauce add just enough sweetness & umami without masking the meat or smoky, campfire flavor.

The marsh ghost has become an obsession of ours.

Pancetta is similar to bacon, but it’s not smoked and has a heavier focus on aromatics. It would be easier to just buy some humanely raised artisan pancetta, but we have venison and pork fat, and it's fun to attempt something that blurs the lines and challenges the senses.