Game meats are not often used in today’s kitchens. Introduce your dinner guests to one of these exceptional recipes – fit for a king!
Today’s recipes dictate that we cook our pheasant at around 180º C, but this recipe follows the old traditional method,...view all
I have had venison on 3 different continents and on each occasion it has tasted completely different from the last. Wow!! ...view all
When I was young and lived in Thailand, I visited Hong Kong for the first time. There I tried beef in black bean sauce. As...view all
Perhaps passé and old (and sometimes forgotten) tradition, but, if not only for nostalgia sake, Sulze (German), “en gel...view all
Air dried venison or other game meat is considered a specialty throughout winter in many European countries. In order to p...view all