This German blaukraut, or braised red cabbage is a beautiful dish whose tartness and sweetness will help cut through any rich meat it’s served beside!
Weihnachtsgans, or German Christmas goose, is a holiday tradition in Germany. I scaled down the recipe and made it with one breast for a smaller crowd.
These South African boerewors burgers with chakalaka and slap chips are an amalgamation of several beloved South African foods!
This bear flammkuchen with sauerkraut is a wild take on the German flammkuchen “pizza” or Alsatian tarte flambée, made with ground bear meat!
This Canada goose French onion soup is made with wild goose legs which provide the perfect broth to cook caramelized onions in!
These Eastern European bear dumplings are made with ground bear, seasoned and stuffed into red beet dumpling wrappers!
This confit tomatoes and burrata dish is an ultra comforting meatless meal, served over Italian chickpea flatbread called farinata.
This German kale and venison sausage dish is my take on grükohl mit pinkel, a popular dish in Northern Germany, specifically Bremen.
This Vietnamese style lake trout salad is made in the style of the classic gỏi xoài dish, but with lake trout and colour veggies!
The walleye reuben is a spin on the traditional reuben sandwich, trading corned beef for walleye fillets poached in spiced butter!
This venison and mushroom gravy on toast is a great way to utilize a small venison shoulder roast or shank and turn it into comfort food!
This New Orleans BBQ catfish dish is a spin on the classic BBQ shrimp dish found in the region, but made with bullhead catfish fillets.
This dirty rice with venison liver is a take on the New Orleans classic, which is usually made with ground pork and chicken livers!
This apache de corazón de venado is my take on what is basically Mexican beef ceviche, only I used venison heart in place of beef!
This mushroom ragout on polenta is an excellent dish to use up your wild mushroom hauls, though it can just as easily be made with store bought!
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