Clik here to view.
“Hot Smoked Trout & Pickled Onions”
When I was a child growing up in the Hudson Valley, I used to sit on a rock by the side of our creek, push a fat worm onto a hook, and catch my trout. Then I would fry it in a skillet and eat it for...
View ArticleClik here to view.
“Liver Mousse”
If I was sent to that proverbial island and there was one food I could take, it would be liver mousse. I can hear your collective gasp. Most people are reviled by the stuff, but I call it God’s...
View ArticleClik here to view.
“Venison Roast with Red Wine & Juniper Berries”
A roast is often times made from a tougher cut of meat, a portion of the leg, for example. But I recently decided to turn two aged venison backstraps into a roast, which produced wonderful results in a...
View ArticleClik here to view.
“Wild Boar Bolognese”
Happy Wednesday! Let’s celebrate the middle of the week with some hearty, juicy Wild Boar Bolognese, shall we? Here is episode #2. Stay tuned for many more cooking/how-to/DIY episodes you’ll be seeing...
View ArticleClik here to view.
14 Dove Puttach
Over the weekend, my new friend Michael from New Orleans taught me how to make Puttok. If anyone can tell me how to spell it properly I’ll give you a gold star sticker. It’s a lovely stew of tomato,...
View ArticleClik here to view.
How to Age Venison, then Braise It
In a few weeks I’ll be deer hunting. Someone recently told me that squirrel is the best meat in the woods. And while I plan on testing that theory and presenting you with a squirrel recipe one of...
View Article
