Cool Stuff – Main Courses
“Sweet Porchetta ‘Wild Hog’ Sausage”

Have you ever made sausage? Have you ever thought about making sausage? It is a fun affair. I would rather talk about sausage right now than the aftermath of the horrible loss I experienced last week. That has consisted of drama and me eating a box of truffles in preparation to open three Fedex boxes that I didn’t want to open. So I’m going to talk about sausages instead. These […]

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“Wood Fired Wild Hog Loin”

After I spent the day solving the “plague of pigs” crisis a few weeks ago, I began a hog cooking extravaganza. There were so many parts to break down and ponder. This is my friend Mike breaking down and pondering: Isn’t he doing a nice job? He’s a scholar of the woods and the kitchen. The thing about wild hog is that there is just no fat in there. The […]

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“How to Cook a Whole Hog”

One of the questions I get most often from interviewers is “what is your favorite wild animal dish?” I always describe this one. From the first moment I tasted it, it earned itself a special place in the crevices of my mind. This is a whole wild hog, marinated for days and then smoked for many hours. There is also bacon and apples and molasses involved. We need to talk […]

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“Fried Venison Cutlets & Campfire Eating”

There something about campfire eating. Maybe it’s the coziness or the color. Maybe it’s the flavor the wood and smoke impart on the food. I just took a trip to Arkansas and we did quite a lot of campfire eating. The very first thing I ate when I arrived were those things in the shovel. Can you see what they are? Peanuts. Warmed, salty, roasted peanuts. I have not had […]

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“Q&A with Freddie Black + Apple Juice Smoked Pig Ribs”

The first official hunt I ever went on was in Arkansas with the Commissioner of Fish and Game. He was the family of a friend of mine, and I was told that hunting with him was something people bid on at auctions. Down in Arkansas, he was a bigger deal than the President of the United States. So I showed up to Arkansas and went to their hunting camp to […]

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“Braised Pheasant Legs with Cabbage and Grapes”

Standing in the fields at Joshua Creek was a special kind of experience. There is a mystical quality in the rooster pheasant as he shoots into the air like a feathered arrow, in all his green and red and purple, and speckled brown-black. The long spike of his tail feathers taper for aerodynamic flight and he leans to his side and paints the wind. You hesitate when you see the […]

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“Partridge in Orange Brandy Sauce”

This is a delicious little dish I made while bird hunting in Montana. You should really try it. Even if you don’t have a partridge handy, it will work with other bird meat… like chicken for example. I recommend keeping the bone in whatever meat you use so the meat doesn’t dry out. These are the things you will need: pancetta, orange, lemon, salt, pepper, brandy, olive oil, orange juice, […]

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“Adobo Javelina Backstrap”

This one goes out to my friends at the magical, mystical CF Ranch for letting me take over the kitchen in their private residence and cook up some Javelina. That is love. These are the back straps from the Javelina, silver skin removed (as we talked about yesterday). They marinated for quite some time. Since Javelina has a naturally smoky flavor, I decided to play on that with some chipotle […]

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“Braised Rabbit with Olives & Preserved Lemon”

Raise your hand if you have rabbit or chicken in your freezer. Great! Let’s talk. I am about to embark on a hunting spree. Elk in Wyoming, Javelina in El Paso, Pheasant in South Dakota, Partridge in England, Snowshoe Rabbit in Alaska, Squirrel in… where should I hunt squirrel? I hear they really know how to do it in Kentucky. And all the while I’ll be cooking up recipes for […]

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“Beer Battered Fried Dove Breast”

I spent Labor Day weekend cruising the cotton fields of the Arkansas Delta. By the end of it, there were more doves than any one person could consume. This lead me to invent all kinds of recipes to keep it interesting, as well as churn out some classic recipes from the Italians in the region – 14 Dove Putach, for example. As you know by now, I’m a purist and […]

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