Stews & Braises
Members
Red-Wine Squirrel and Dumplings over Buttered Noodles
A cold-weather plate: squirrel and dumplings over buttered noodles, cooked with a close eye and a hot pan.
The pot on the back of the stove. Low and slow, a braise turns the toughest cut into something spoon-tender and deep. Make it a day ahead; it only gets better.
Stews & Braises
Members
A cold-weather plate: squirrel and dumplings over buttered noodles, cooked with a close eye and a hot pan.
Stews & Braises
Free
Rabbit stew and crusty bread -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple wild boar ragu and skillet cornbread, full of deep, wood-smoke flavor.
Stews & Braises
Free
Duck and bean cassoulet done right: and winter vegetables, with real technique and a good rest.
Stews & Braises
Members
Honest wild boar ragu over soft polenta, done the way the camp likes it.
Stews & Braises
Free
Hunter-Style squirrel and dumplings with pearl onions, built for a hungry table after a long day out.
Stews & Braises
Members
A cold-weather plate: venison bourguignon and skillet cornbread, cooked with a close eye and a hot pan.
Stews & Braises
Free
Venison stew with wild mushrooms -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple three-meat chili with root vegetables, full of deep, wood-smoke flavor.
Stews & Braises
Free
Wild boar ragu done right: and crusty bread, with real technique and a good rest.
Stews & Braises
Members
Honest three-meat chili with red wine and herbs, done the way the camp likes it.
Stews & Braises
Free
Hunter-Style venison bourguignon with pearl onions, built for a hungry table after a long day out.
Stews & Braises
Members
A cold-weather plate: duck and bean cassoulet with pearl onions, cooked with a close eye and a hot pan.
Stews & Braises
Free
Rabbit stew with pearl onions -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple duck and bean cassoulet and winter vegetables, full of deep, wood-smoke flavor.
Stews & Braises
Free
Elk chili done right: with wild mushrooms, with real technique and a good rest.
Stews & Braises
Members
Honest wild boar ragu and skillet cornbread, done the way the camp likes it.
Stews & Braises
Free
Slow-Cooked three-meat chili with a bay-leaf broth, built for a hungry table after a long day out.
Stews & Braises
Members
A cold-weather plate: game goulash over mashed potatoes, cooked with a close eye and a hot pan.
Stews & Braises
Free
Three-meat chili over soft polenta -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple duck and bean cassoulet and skillet cornbread, full of deep, wood-smoke flavor.
Stews & Braises
Free
Squirrel and dumplings done right: with a bay-leaf broth, with real technique and a good rest.
Stews & Braises
Members
Honest rabbit stew with red wine and herbs, done the way the camp likes it.
Stews & Braises
Free
Slow-Cooked venison stew over soft polenta, built for a hungry table after a long day out.