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When you find giant puffball mushrooms, they usually come in such quantity that you need to find lots of ways to prepare them. In addition to our puffball mushroom crust pizza recipe, these are a delicious way to use all that mushroom flesh.
Despite the name, this recipe doesn’t actually use any mozzarella. Instead, it substitutes strips of puffball mushrooms for the cheese. The result, however, is delightfully (and surprisingly) similar to fried...

Whole, bone-in sections of meat are becoming more and more popular. By leaving the bone, you get unique and complex flavors from connective tissue that breaks down and reabsorbs into the meat.
Most often, people use traditional braising methods (browning the meat and partially submerging it in stock with onions, tomatoes, and celery) to make the meat tender and delicious. But that’s not the only way.
Here, we create an Indian-style vindaloo...

When I was growing up, my family rarely went out to eat. But when we did, we went to Peter’s Cafe Italiano, a little Italian restaurant in Colville, Washington that was only open three nights a week. And without fail, I always ordered my favorite dish—Chicken Marsala. I remember watching Peter make it through the kitchen window, and I loved seeing the flames ignite in the pan when he added the marsala wine.
For 20 years, I’ve been trying to...

I’ve been experimenting with raw red meat for a while now. When your meat is properly cleaned and cared for there is very little risk for illness, and the meals that come from raw red meat are a great way to impress a dinner party.
For a few years I’ve been experimenting with axis deer tartare,  and I often incorporate coffee. I make grilled axis deer backstraps with a coffee rub, and it really compliments the meat well.
On a...

Every fall, after big game season is over, I turn my attention to waterfowl. Goose hunting is often done with a group—and with a group comes large limits. I’ve been trying to find ways to make sure our healthy stacks of honker meat can be appreciated all year.
Goose jerky is always a crowd pleaser, but it’s a labor-intensive process. Corning the breasts is also another favorite of mine, but neither of these methods work well with thigh meat...

This carpaccio recipe will work with any type of venison, but since I started guiding hunts in Hawaii over the past decade, I’ve come to love using axis deer. Axis deer were introduced to Molokai in the 1860s when Hong Kong gifted the deer to the King Kamehameha V.  In the fall and winter months I am lucky enough to spend some time in Hawaii, and I always look forward to harvesting an axis deer—my personal favorite deer species in the...

If your freezer is like mine, you have pesky plastic tubes of plain ground elk or venison piled up at the bottom. The scope of that mountain of ground usually becomes clear after all the steaks and roasts are long gone and the tacos and spaghetti have run their course. Now it’s time for a change.
Enter the dumplings. Perfect for potlucks or dinner parties, these are very easy to make. You can also make a bunch ahead of time and freeze them...

As a fishing guide in Montana, Alaska and Hawaii, I’m required to have dozens of go-to fish recipes. But I have to say that my fish taco recipes are probably the most popular.
Two ingredients are critical to making these fish tacos live up to their name as “the best:” tortillas made from scratch (or the raw, uncooked ones from your grocer’s refrigerated section) and a killer sauce. My favorite is a caper and yogurt-based...