“Tagine” is simply Moroccan for “stew cooked in a pot with a funny hat.” Continue reading
I’m not really sure what “Texas boudin” is or is supposed to be, but the stuff we have from the processor is definitely not the more crumbly version of boudin you get in Louisiana. Regardless, this recipe will work swimmingly with whatever boudin you’ve got.
This is sort of a mix between a Thai/Vietnamese spring roll and a burrito, using leftover elk or venison Rendang as the protein.
Kofte = Turkish for “meatballs with more flavor.” Upon finishing, this elk recipe actually inspired a high five, because it was that good and we are dorks that high five.
It has taken me a long time to concoct a fried rice recipe at home that rivals any you can find in a restaurant. Finally, it is here.
Coming from a particularly hot place, I love a good, hearty salad-meal. This recipe is light enough for those sweltering late-summer evenings yet meaty enough for the heartier appetite.
Schnitzel is typically made with veal, pork or chicken, so it never even occurred to me to schnitzel up some venison until we went to Namibia where they have two things in abundance: wild game and German culinary influence. Continue reading
What the heck is a “schmorma” you ask? It’s a name entirely made up by me. I mean us.
How many times in a row can you say “bourguignon” as fast as possible?
This is a great little make-and-take recipe, which I originally got from a cook book for endurance athletes who need to fuel up during exercise but for whatever reason can’t eat or do not like the electrolyte gels.