Salmon rillettes, made with both smoked salmon and the trim from a Pacific king salmon. A princely canape.

What are these little Michelin men? Stachys affinis, AKA crosnes or Chinese artichokes. Crunchy, juicy and slightly sweet. Super cool!

Thai red curry, with duck and pineapple. You could use beef or lamb, too.

Happy Lunar New Year! To celebrate, I made potstickers — venison potstickers, with handmade wrappers!

Handmade ricotta cappelletti pasta in wild duck broth. Simple. Elegant.

Salt-pickled mushrooms: These are wild saffron milk caps, pickled without vinegar in the traditional Eastern European method.

A classic Chinese stir fry with venison. The secret is velveting the meat – this technique will elevate any stir fry.

A classic French mushroom dish from Escoffier, this version is made with meadow mushrooms, but buttons work great, too.

Maple glazed smoked pheasant. You know you want it.

Lake Erie yellow perch chowder, made with Polish kielbasa, dill and sour cream. A Midwestern take on a classic fish soup.

Smoked salmon deviled eggs, topped with salmon caviar. Bet you can’t eat just one…

A Spanish style salad of poached dove (or squab), preserved garlic, roasted red peppers, pine nuts, green onions and parsley.

A German rabbit stew flavored with lemon, bay, capers and a little sour cream. A perfect light dinner for early fall.

Grilled octopus, Greek style. A classic meze appetizer.

Salmon tartare with horseradish, dill and roasted pumpkinseed oil, topped with salmon caviar and served on a salmon skin cracker.

Huckleberry (or blueberry) BBQ sauce is a revelation: Sweet, tart and spicy all at once. Here it is on grilled doves.

An adult take on fig jam, with ouzo, bay leaves and a little salt. It’s a Greek thing…

Chinese Barbecued pork belly, with a homemade char siu sauce. Yeah, it’s as good as it looks.