Pan Seared Wild Turkey Breast

This is an adaptation of a great chicken breast recipe.  It involves slicing a boneless wild turkey breast into roughly half pound pieces, about the size and thickness of a chicken breast, each perfect for one serving. It is fast, easy, and delicious.

Low Stress Venison Stew

This will never win a contest against a well made “from-scratch” stew recipe but it is faster, easier and still really good.

Refried Beans

Ok, ok. It’s beans, not wild meat. Hey, it uses venison stock. And it’s so good it’s a perfect side dish for many other recipes.

Louis Dressing

This is the dressing for a traditional “Crab Louie” salad (best with Dungeness), or it’s weaker cousin the “Shrimp Louie”.

A proper Louie dressing has a background of horseradish and onion. Many versions are instead based on pickle relish. They are abominations, an insult to the Louie. It’s like comparing Russian dressing to Thousand Island.

EggNog

This is a riff on the “Elixir Egg Nog” recipe from Fresh Victor Cocktails (FreshVictor.com).

Serve mixed with whatever liquor you prefer, though most traditional is a nice aged bourbon or rum. Pretty darn good “virgin” also.

Cocktail Sauce

It breaks my heart that some top-quality restaurants no longer serve shellfish meat like shrimp and crab accompanied by this traditional American dipping sauce. Now it comes with something that looks like it was generated by an app designed to impress foodies. In V1 it Read More …

Poultry Stock

Of course this works best with wild birds like turkey, pheasant — or even a big mess of quail. Don’t just “breast ’em out” and toss the rest — all those bones and meat are the ticket to great stock!

Moose Munch

OK, it’s not wild game. Pretty hard to work game into desserts. And it does have “Moose” in the name. You could use it to say “OK kids, eat all your venison and daddy will make moose munch.”

If popping your own from kernels, keep in mind that freshness matters — Not because they go bad, but because they lose some of the moisture they need to pop properly. If it’s been on the shelf a year or so just buy a new batch.

Chipotle Mayo

A spicy, delicious condiment that makes things pop!

Pickled Red Onion

A versatile condiment — limited only by your imagination. It’s native home, however, is the taco.

Sausage Dressing—with some tricks!

This is a fairly standard stuffing/dressing recipe, but with some tricks that make a difference: Use poultry fat instead of butter. Reserve a third of the celery raw until final mix before the oven step (adds crunch). Instead of browning the sausage crumbled, form it Read More …

Steamed Mussels

A delicious and visually exotic dish – but really easy to prepare. It’s getting your hands on high quality fresh mussels which can be a challenge.

Cioppino

Cioppino is a seafood stew invented in the 1800’s by the Italian fishing community that worked the San Francisco bay and nearby Pacific waters. They would pick from whateve was least marketable from their haul and turn it into this

Working man’s Mai Tai

This is not the “ultimate” Mai Tai, an endlessly elusive target the pursuit of which can be complex and expensive — though always fun. But this is fast, easy and cheap, kind of how I like my [content edited]. Anyway, enjoy!

Clarified Butter Sous Vide

Clarified butter is a common kitchen term for butterfat – which is what is left after you remove the water and milk solids from butter. Traditionally it is made by heating butter to a temp like 260°F or a bit higher until the last of Read More …