While making homemade ravioli, my shortcut is using Chinese wonton wrappers. Although the dough might not feel and taste like the real thing, when coated and fried, these crispy and meaty bites will satisfy anyone. Wonton wrappers are thin and allow the venison filling to take center stage.

Stinging nettle is a wild “super food.” According to the Homestead Laboratory, its nutrient content rivals that of spinach with higher levels of vitamin A, protein, and calcium. I gather it in spring when the leaves and stems are tender. Wear gloves and use shears in the field to gather stinging...

This trout burger recipe makes a great summer meal and it comes together in a snap. It's best to prepare with fish that are a half pound or bigger because smaller trout are a hassle to debone. Or, you can use salmon, char, or any flaky fish. Tender brioche buns and tangy curry-lime mayo complement...

Pizza is a great way to highlight the earthy flavors of morel mushrooms. If you happen to stumble on other edible fungi, like pheasant backs, oysters, or shaggy manes, they'll also work. For the pesto sauce, I suggest selecting one that’s cut with spinach or kale, as too much basil can overpower the...

Runzas are as Nebraskan as Cornhusker football. Also called bierocks, these delicious dough pockets are a regional favorite. They have both German and Russian roots and are typically filled with seasoned meat, cabbage or sauerkraut, and onions. I added cheese and took a few liberties on the spices...

Sopa de albóndigas, or meatball soup, is a Mexican comfort food. Typically prepared with a combination of beef and pork, this recipe works great with venison, wild hog, bear, and even ground turkey. I grind venison with about 15% beef or pork fat to add richness to the meatballs. My husband’s mother...

The combination of meat, starch, and gravy is a cornerstone of Midwestern cooking. For me, beef and noodles is as Nebraska a dish as it gets: tender, shredded meat suspended in thick gravy and hearty egg noodles. If that’s not enough, this already starchy dish is often served with mashed potatoes...

Gumbo’s richness and depth can be attributed to dark roux—a chocolate-colored oil and flour mixture that gives many Creole dishes their signature flavor. The layers of earthiness and spice complement the intensity of waterfowl, whether it’s duck or goose. My recipe includes okra, which not only...

Goulash in America and goulash in Europe are nothing alike. I’m well aware of their differences—I’ve had enough people tell me that my Hungarian recipe is not “real goulash.” But I can see why people love American goulash so much. It’s a one-pot combination of meaty and cheesy; sort of a hybrid...

My favorite jerky flavor combination is sweet and salty. So, the more fruit I add into my recipes, the better. The problem I’ve had with whole muscle jerky is that it’s difficult to get much fruit flavor to come through. Marinating only goes so far, so the solution was to make ground meat jerky...