Cool Stuff – Main Courses
“Wild Turkey Swedish Meatballs”

Raise your hand if you’ve been turkey hunting this season! Or raise your hand if you like turkey! Because this recipe works perfectly with both domestic and wild birds. I know some of you have been telling me your turkey hunting stories via email. It’s a thrilling time, turkey hunting season is, it’s so uncertain and adrenaline pumping. And when you put all of that work into your dinner you […]

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“Wild Garlic Soup”

Quick! Take to the front yard. Or the back yard if you prefer. It’s wild garlic season, and in another month it will be much too hard to pull up. They look vaguely like a bunch of chives, though decidedly more hearty. There’s something woody looking about them at the base. They will smell faintly like garlic if you get your nose very close. Pull them up, at least a […]

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“Whiskey Glazed Wild Turkey Breast”

I know you’ve been waiting on the edge of your seats, clicking refresh, just dying to know what I did with all of that turkey meat I hauled off the field and field dressed. Right? Right?…. Is this thing on? The moment has come! First up, is Whiskey Glazed Turkey Breast. Turkey and whiskey, what could not be good about it? Here is the cast of characters: Turkey breast, whiskey, […]

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“Buttermilk Fried Rabbit”

I know it is a bit early, but I bet some of you are already wondering what to make for Easter. Are you feeling a little provocative? A tad tongue-in-cheek? Then this is what I recommend. It was part of my Arkansas cooking extravaganza a few weeks ago and I thought it was high time to share. Young rabbits are best fried, because they are so tender. The best way […]

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“Corned Venison”

When Lewis and Clark set out on their Corps of Discovery they struggled to find fresh meat, especially during the coldest winter months. The meat they obtained came from hunting and fishing, through trade, or through the kindness of American Indians. The Corps ate everything from dog, to whale, to horse, and because fresh meat spoils after a few days without refrigeration, what they could find needed to be preserved. […]

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“Duck Cassoulet”

A cassoulet is an Occitan dish–that part of Southern France where they speak a beautiful and fading romance language, Occitan. It is a stew of beans and meat; sometimes pork, sometimes goose, or mutton or whatever else they please. It is hearty and traditionally cooked in a cassole, a deep earthenware pot with slanted sides. But since I am not Occitan, but me, I cooked mine in a skillet. I […]

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“A Saint Valentine Menu”

Here’s the thing about Valentines Day. I think it’s strange. It is impossible to get into a restaurant. Flowers double in price. Bad quality chocolate makes the rounds. Lots of pink lacy undergarments abound in various store windows. Saint Valentine, was a Christian martyr. I don’t think he thought very often about Victoria’s Secret’s latest line. I do think there is something nice about setting a day aside to tell […]

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“Morels in Marsala”

The morel is my favorite mushroom. I think it is its richness and wonderful hearty texture that I like so much. The morel forces you to really chew it. They have a honeycomb type construction. And hollow stems. I spent many an hour trimming the stems and cleaning off the hard bits in my restaurant days. But I’ll never forget those morel and Marsala stew smells wafting through the kitchen […]

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“Duck Confit”

I spent all day yesterday recipe testing. My freezer had gotten unruly and I had declared that nothing else was allowed in it so that all of the game meat I had collected since September could have a proper home until I could test it all for the “Girl Hunter” book. That has been the rule, strictly enforced with a deer antler. But then I decided I wanted my freezer […]

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“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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