This Filipino venison shank kare kare is a wild take on a stew from the Philippines traditionally made with oxtails braised in peanut sauce.
These Trini rabbit roti wraps are a play on Trinidadian curry chicken, wrapped in roti. Rabbit makes for an amazing substitution for chicken!
These haggis Scotch eggs are a real treat! Leftover haggis gets wrapped around eggs, breaded, and deep fried for the ultimate snack.
This venison haggis is made from the deer’s organs, meat, and Scottish oats. As is traditional, it is served with neeps and tatties.
These venison bulgogi kimbap rolls are a wild take on the famous and delicious Korean version of sushi, which is often made with meat.
This tropical lake whitefish employs segmented citrus, cilantro, smashed avocados, and fried plantains to give it a sunny disposition!
This goose and black trumpet chop suey is a wild take on the Chinese-American classic, using Canada goose breast and black trumpet mushrooms!
This Portuguese-style walleye and potatoes dish was inspired by the many delicious cod and potato dishes found in Portugal.
This Georgian ruffed grouse tabaka is an amazing dish to make with your whole plucked grouse or partridge. You could also use Cornish hens.
This venison and kimchi stew is based on the incredible Korean dish soondubu jjiggae, a hearty tofu stew usually made with beef or seafood.
This venison dal gosht is a wild take on a traditional northern Indian or Pakistani spicy stew of dal (lentils) and meat (gosht).
Weihnachtsgans, or German Christmas goose, is a holiday tradition in Germany. I scaled down the recipe and made it with one breast for a smaller crowd.
This bear flammkuchen with sauerkraut is a wild take on the German flammkuchen “pizza” or Alsatian tarte flambée, made with ground bear meat!
This Canada goose French onion soup is made with wild goose legs which provide the perfect broth to cook caramelized onions in!
These Eastern European bear dumplings are made with ground bear, seasoned and stuffed into red beet dumpling wrappers!
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