Togarashi Skewers
Zaru soba is a tangy, refreshing dish of cold buckwheat noodles served with a savory dashi and soy-based dipping broth. It’s sometimes served with tempura, but when the weather is warm, fried foods seem a bit heavy. I’ve paired my noodles with grilled venison skewers...
Spatchcocked Chokecherry Pheasant on a Plank
Spatchcocking sounds fancy but it’s pretty simple in practice. All you need is a pair of shears to remove the spine from a bird. Spatchcocking helps reduce cooking time, ensures even cooking, and is a good choice for smaller game birds when every bit of tasty meat...
Planked Venison Kofta
Kofta – also spelled kufta, kofte, kafta, and so on – are, in essence, Middle Eastern meatballs. They can also take the form of a small meatloaf or oblong kebabs. The spices that go into kofta and what the kofta get served with varies by region. This is the way I like...
Cedar Wrapped Venison Negimaki
Negimaki – scallion rolls – are an old favorite of mine, plucked from the pages of Japanese-American restaurant menus. These tasty little rolls are normally made with beef and the recipe is a spinoff of a sushi roll typically made with bluefin tuna. Here I make them...