Wild Boar Ham


I love wild boar ham! It has a salty flavor just like domestic ham, but it also gives off a slight scent of eucalyptus. The meat is a beautiful deep pink, almost on the verge of red. I served it simply, with a side of peas and mashed potatoes, because a ham like this needs humble sides so it can take center stage! I actually wasn't sure about baking this ham. I had come across it in the very … [Read more...]

Braised Wild Turkey with Mole Poblano


Wild turkey and mole is a play on the traditional Mexican dish Pollo en Mole Poblano. The spicy sweet flavor of this dish makes it my favorite and every time I make it, I'm reminded of my first trip to Puebla, Mexico. This recipe is a bit involved, but it makes a lot and the sauce can be used for so many dishes, so it's worth the effort. Enjoy! … [Read more...]

Venison Chili

IMG_2126 - Venison Chili

Everyone loves venison chili, and I've created this version to be a bit milder for those who can't handle the "three alarm" type. I've added a few tablespoons of mole for a touch of cocoa flavor, and brown sugar for sweetness to balance out the spicy and savory ingredients.   The spices are incorporated by using a "two spice-dump" system, that allows the spices to meld into the chili, … [Read more...]

Super Bowl Tablescape

IMG_1990 - Super Bowl Table

Grab your jersey and get your "game face" on! It's time for Super Bowl XLIX, He Hunts She Cooks Style. Even though the Steelers aren't in the Super Bowl this year, it's still a great reason to party. I've created a mini version of a tablescape you can re-create in your own home to bring life to your Super Bowl party. With a trip to your local hardware store, and Ikea, this table is a cinch to set … [Read more...]

“Butt Rubbed” Spice Rubbed Roasted Wild Pig Top Butt with Apricot Sauce, Pecan Dried Apricot Butter, Chile Whipped Garnet Yams, Bacon Shallot Sautéed Kale

I created this recipe for Wilderness Unlimited Hunting Club quarterly magazine. I used a seven day, dry aged wild pig top butt, but this can be adapted for a boneless loin too (domestic Kurobuta pork can be used if you don't have access to wild boar).     I start out with a dry rub on the meat, then wrapped it in saran wrap and refrigerated it for twenty-four … [Read more...]

Vanilla Butter Poached Lobster Tail


No need for oily drawn butter when you could have lobster cooked in a warm vanilla scented butter bath! I created this dish for a client, who wanted lobster with butter, but not the messy traditional drawn butter. I used a technique created by Chef Thomas Keller, but put a twist on the recipe by incorporating vanilla flavor into the butter sauce.  Vanilla and lobster go great together! … [Read more...]

Everything But The Kitchen Sink Venison Barley Stew


I have lots of ingredients in this soup but once they all simmer for a few hours, they create a hearty winter stew. I used the stove top for this recipe, but you could adapt it to the crockpot by cooking everything except the barley, potatoes, frozen vegetables and kale on low heat 4-5 hours, then add the barley for another 2 hours (stir occasionally), then turn up the heat to high and add the … [Read more...]

Apple Cider Smoked Pheasant


I love pheasant! It's such a great bird to have for those who haven't tried wild game birds before. They aren't very large, and the flavor is quite mild compared to other game birds. One pheasant will feed two hungry people. The apple cider brine, creates a flavorful bird inside and promotes a beautiful golden skin. Then, four layers of caul fat are wrapped around it to protect the bird … [Read more...]

Pomegranate Molasses Glazed Lavender Coriander Crusted Wild Pig Rack Of Loin with Roasted Figs and Pecans


This is a quick version of a longer one I created for a tv appearance. The pomegranate molasses sweet/tart flavor tastes so great over game meats and roasted fruits. And adds a fast tasty glaze when time is limited. … [Read more...]