Articles Tagged with: red wine
“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 here on this site. As always I’d love your feedback and questions in the comments section below. It is a work in progress, and like a freshly harvested pheasant, it will get better with time. Stay hungry my […]

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“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 much shorter time. If you don’t have venison, I highly recommend beef as well. The idea is to fold them over and truss them together with kitchen twine so that they are […]

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“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 pudding. It’s slightly sweet and very rich and I could eat it endlessly. It serves as the basis for all kinds of internationally popular and unpopular foods – depending on who […]

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“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 breakfast. It was a normal pattern in my eight year life that seemed as natural as breathing, or throwing skipping rocks. Then, as […]

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“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 these days, until then I’m clinging on to the notion that venison is the best meat in the woods. The key to good venison is aging it properly. Just like a good 12 ounce T-bone […]

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“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, rosemary, vinegar (or in our case red wine) and braised meat. It’s that silver pot in the left corner, see? Of course I was too distracted by the ambient smells of a good cuban […]

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