These Romanian devilled eggs with goose liver (oua umplute) are often served as an Easter treat, but can be enjoyed any time of the year.
This venison ghormeh sabzi can be made out of neck or shoulder meat. Ghormeh sabzi is a common Persian dish of stewed herbs, beans, and meat.
Nigerian Goose Gizdodo is a delicious spicy West Arfrican gizzard and plantain stew that I made with wild Canada goose gizzards.
This Sichuan beer braised duck uses a Chinese hot pot technique to provide you with intense spicy flavours that go perfectly with wild duck!
This classic Russian combo of fish hand pies (rasstegai) and fish broth (ukha) is a natural fit for northern pike, especially when caught through the ice!
Ukha is a Russian broth or soup made with fish and often served with rasstegai pies. I made both the pies and the broth with Northern Pike.
These Russian fish pies, called rasstegai, were traditionally made with sturgeon but northern pike makes for a delicious alternative filling!
Though hushpuppies are usually served with fried fish, these bass hushpuppies are served with the fish in them, making a great snack!
Ewa dodo, a popular Nigerian dish of stewed beans and plantains, goes wonderfully with lake fish like largemouth bass.
These Georgian venison kubdari meat pies are typical in the Caucasus region, though I used venison round rather than the traditional beef.
Pike skeins, or roe sacks, are cooked with eggs in this delicious Pakistani scramble that can be enjoyed for breakfast!
These venison Jamaican patties make for a delicious snack, quick meal, or can be made as part of a larger dinner.
These pike head rillettes may sound offputting, but in truth, they’re a delicious and approachable topping for bread and crackers!
This venison shank soup is made in the Xinjiang style of western China, where Uyghurs often braise lamb and serve it with noodles.
This Japanese-style pike collar gets broiled and served with a grated daikon salad, and seasoned with a ponzu-style sauce.
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