This stir fried venison heart with chili bean sauce is a deliciously spicy way to enjoy heart. Use venison, lamb, pork, or beef heart!
This walleye spaghetti all’acqua pazza was inspired by the Italian seafood dish pesce acqua pazza which means fish in crazy water!
This Zimbabwean venison and kale stew is my take on the classic Zimbabwean dish Sadza Nyama, which is usually made with beef!
This baked mushroom rice is an easy and delicious side dish that can be made with pretty much any wild or store bought mushroom!
This rabbit biryani is made in the Hyderabadi style with marinated pieces of rabbit, spices, and basmati rice!
These creamy noodles with ground venison, kale, and mushrooms are a deliciously simple meal, perfect for a busy weeknight!
These venison heart sandwiches with roasted garlic mayonnaise and chimichurri are an incredibly tasty way to use up hearts after the hunt!
These curried frog’s legs are a departure from the usual garlic-butter ones you see. Creamy and spicy, they’re a real delight!
This Azerbaijani kükü with borage is a delicious frittata-esque egg dish made with borage greens and served with garlic yogurt!
This Korean pike bone juk is a rice porridge made with northern pike bones and heads, inspired by Korean dakjuk.
This sailfish schnitzel with sorrel and radish salad is an incredible way to eat sailfish, marlin, tuna, or swordfish!
This Turkish venison and meatball stew with potatoes (sulu köfte) is made even more delicious with tasty ground venison!
This Turkish borage in yogurt (jajik) is a delicious way to enjoy blanched borage from the garden when the bees are all finished with it!
This Thai chicken broth is a light and flavourful soup that’s great for serving alongside a larger Thai meal!
This Thai wild pork salad is an exciting way to enjoy feral hogs: bright, exciting, flavourful, and delicious!
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