This German kale and venison sausage dish is my take on grükohl mit pinkel, a popular dish in Northern Germany, specifically Bremen.
This Vietnamese style lake trout salad is made in the style of the classic gỏi xoài dish, but with lake trout and colour veggies!
The walleye reuben is a spin on the traditional reuben sandwich, trading corned beef for walleye fillets poached in spiced butter!
This venison and mushroom gravy on toast is a great way to utilize a small venison shoulder roast or shank and turn it into comfort food!
This New Orleans BBQ catfish dish is a spin on the classic BBQ shrimp dish found in the region, but made with bullhead catfish fillets.
This dirty rice with venison liver is a take on the New Orleans classic, which is usually made with ground pork and chicken livers!
This apache de corazón de venado is my take on what is basically Mexican beef ceviche, only I used venison heart in place of beef!
This goose and potato yekhne is a play on the classic Lebanese beef and potato stew, or yekhne, but made with wild Canada goose legs!
This Mongolian goose recipe is a take on the classic Mongolian beef recipe found in Chinese take out restaurants all over North America.
These venison shank sliders will blow your mind! Venison shanks get slow cooked until falling apart then piled onto brioche buns with delicious toppings!
This country fried goose gizzards recipe is a fantastic way to enjoy those large, baseball-sized muscles found in wild geese!
This venison shank barszcz is a rich Polish borscht (beet soup) recipe made with tender, slow cooked venison shank meat.
This Korean style lake smelt is made in the fashion of myeolchi bokkeum, the delicious Korean ban chan dish of dried anchovies in a spicy sauce!
This pheasant and maitake xôi mặn is basically a Vietnamese hodge podge on rice, with delicious pheasant and maitake (hen of the woods) mushrooms.
These Sichuan style lake smelt are an explosion of flavour! Fried smelt get stir fried with aromatics to create a unique and delicious dish!
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