
Easy Middle Eastern Flatbreads
Video – These easy Middle Eastern flatbreads are done in under an hour and were inspired by Turkish lamacun and Levantine manakish flatbreads.
Video – These easy Middle Eastern flatbreads are done in under an hour and were inspired by Turkish lamacun and Levantine manakish flatbreads.
This venison alla pizzaiola is a wild riff on the famous Neapolitan dish known as “pizza makers steak” or bistecca pizzaiola.
These ginger scallion bear dumplings are a wonderful way to eat ground bear meat. Always make sure the dumplings are cooked past 145°F on the inside!
This Filipino wild pork sinigang is a sour tamarind-laced soup that is popular in the Philippines. I made mine with wild hog!
These shaved venison bagels with horseradish cream cheese make for a hearty handheld meal and are absolutely delicious!
These blackened alligator tacos are topped with a macque choux corn salsa and remoulade sauce for a real Cajun mash-up!
This miso-milk braised wild pork tenderloin is a fantastic way to enjoy fully cooked wild pork and avoid potential trichinella parasites.
Video – These venison and provolone baguette sandwiches are made by piling a shaved medium rare venison roast onto bread with cheese and onions!
This chipotle slow roasted venison on hatch grits is a delectably spicy meal that will really stick to your ribs!
This Yu Xiang wild pork with amber jelly roll fungus is a great way to eat feral hog/wild boar and early season wild mushrooms!
This moose tongue and black trumpet pizza is sure to please even the most dubious about nose to tail eating!
This venison neck chili is a rich and spicy version of the dish, utilizing the meat from the neck and head, which is extra flavourful.
These elk steak gochujang noodles make for a super quick and delicious meal, perhaps scarfed down after arriving home late!
This East African venison sukuma wiki is a wild take on the Kenyan and Tanzanian classic dish of stewed collard greens.
These Portuguese moose heart caçoila sandwiches are a delicious way to eat heart. Tender braised moose heart gets loaded onto Portuguese buns.
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