Recipes

Boudin is a classic cajun sausage that uses warm rice to bind the meat together. This recipe uses the wing and liver meat from specklebelly goose along with liver to create the perfect texture, and hearts and gizzards can also be incorporated into the mixture if you desire. It can be stuffed into...

As someone who regularly eats offal, I’m embarrassed to admit that I had a really difficult time determining which part of the fish was its liver. My husband and I debated this while comparing a mound of indistinguishable guts against the photos of neatly laid-out organs in chef Josh Niland’s “The...

For many people, liver and onions is a throwback recipe that reminds them of their grand­parents. For me, it’s still a relevant dish that should have a place in every hunter’s kitchen. After all, you’ll find a liver in every animal you kill, and there’s no sense in wasting such a delicious and easy...

Many countries around the world celebrate eating nose to tail, but the liver is not a popular menu item here in the states. I always try to introduce uncommon cuts of meat to others in a way that is approachable. My recipe takes the familiarity of venison liver and onions, and adds a Spanish...

Wild game pâté  is a fancy dish that turns small odds and ends of meat into pure gold. It’s the perfect thing to make as a sophisticated first course when you’re hosting a swanky get-together. Your guests will be impressed by your efforts.