Cool Stuff – Main Courses
“Venison in Red Wine + Port Mushroom Sauce”

Recently, I had a friend over for dinner. It was impromptu and she brought along some venison that her dad had hunted. We whipped up something that was quick and delicious, so I thought I’d share it with you since we’re all always looking for quick weekday meals. The best part is that this sauce can be used with so many different types of meat. Try a beef loin, pork […]

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“Boneless Chicken Stuffed with Bing Cherries”

Since watching my video on How to Debone a Bird, you must be wondering: what do I make with this beautiful fine-feathered beast once I’ve deboned it? Well, how about this recipe? Bing cherries are in season, but so are a lot of delicious fruits so feel free to switch it up–try peaches! Or, like I said, try some beautiful Bing cherries. They will need to be pitted of course, […]

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“Braised Venison Tacos”

On Sunday I went to watch an Australian car race at the shiny new track in Austin, but that is for another day. Then I made Venison Tacos! They were tangy and full of crunchy colorful bits.   I highly recommend making a big batch of this and having a taco party. If you don’t have venison try bison, beef, wild boar, elk, pork or whatever you fancy. The idea […]

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“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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“Goat Tacos”

Friends! I’m so excited to share the first of many cooking episodes here on this site. For a long time you’ve seen many posts here with step-by-step photos which take you through the recipes, but we’ve decided to spice things up around here and give some of the how-to’s in a video format for those of you who learn better this way. As always I’d love your feedback and questions […]

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“Grilled Wild Salmon with Apricot Mustard”

Update! And the winner is… Pierre Desjardins: “There is a moment in early May, about two days where, for the first time the air is warm, sunlight bathes the delicate young green leaves…the first sidewalk cafés are open, walking leasurly and all the people look young and happy. Greatest time of all the spring season…love it!” Congrats Pierre, you will love this book, and might I add, you are a […]

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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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“Bison Pizza”

Do you ever have scraps of meat that you’re not sure what to do with? Save your scraps in the freezer and then grind them up or chop them well and use them as a delicious pizza topping. This pizza dough recipe is great to make in advance and store it in the freezer in plastic bags. Then when you’re having a busy day like I am lately, you can […]

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“Whiskey & Peach Rabbit Stew”

Before I show you this recipe, I thought I should mention that if you like exotic meats like Wagyu Beef, Venison, Elk, Lamb and Bison, I’m giving away an organic Exotic Burger Collection from Fossil Farms on my Facebook Page, so be sure and enter! Now for the recipe… I just finished a mini road trip through the South. From Texas to Oklahoma to Arkansas to Tennessee to Louisiana and […]

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“Chicago-Style Beef Sandwich”

In honor of the gratuitous number of shots of me eating steak on last night’s Iron Chef episode, I thought this recipe was in order for today. Now before all of the hard core Chicago beef sandwich eaters start freaking out, let me tell you that this recipe is very much my own version… it’s not perfect, it is not from the religious order of Chicago-style beef eating folk. But […]

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