Meat

It all started with Sergey Donika’s Moldovan Cuisine, a book that one might call obscure for rather obvious reasons: 1) it’s written in Russian, 2) it was published in Chișinău, and 3) I found it …

Pirozhki are Russian buns, usually individual-sized and baked. As with varenyky, you can fill them with pretty much anything you want — in fact, you could even use the exact same fillings for pirozhki …

This recipe will probably remind you of my Venison Goulash and Potato Varenyky. And true, the dish follows the same structure — but with a radically different flavor profile: The leg of venison, …

I’ve already talked about Stalik Khankishiev a few times, most recently here. In this video, Our Stalik demonstrates an interesting idea. Summer’s coming to an end, you’ve braved the heat wave and the …

In my previous wild turkey post, I proposed an original way to prepare the legs of your hard-earned gobbler. This time, I’m tackling the turkey breast, with a far more classic schnitzel …

Spring turkey hunting season lasts the whole month of May in New York State, and a couple of weeks ago, I went upstate to try for a few birds with Hunstman Wayne. …

I’ve often spoken of lyulya-kebabs, whether to criticize the ones I’ve eaten in New York  restaurants (such as here, here, or here), or to sing the praise of the ones I’ve had in …

With this recipe, I’m killing two old Eastern European birds with one stone. The combination isn’t just a gimmick, though; the two dishes actually work really well together! The venison goulash uses …

Here’s a recipe that perfectly illustrates Food Perestroika’s mission. Its Eastern European character is visible in the ingredients and the preparation: with the Mangalica lardo, the chanterelles, the corn, and the faux …

Hungary is a game paradise! Partridges (fogoly in magyar) are plentiful, for example, and they’re usually hunted in corn fields. This recipe combines the bird and its feed, with delicious results. The …