This recipe is a 100% swiss classic. I had it many times in the four years I lived in Switzerland. Similar to a stroganoff, the flavor profile is quite different, due to the liberal amount of white wine.

It is February in Minnesota. And it’s a cold one! Nothing better than some solid comfort food to warm you up, or to feed you on a frigid small game hunt in the late season. The freezer is filled with random memories from the last 5 month and 3 vacuum sealed bags make their way into the kitchen with me. The plan is to make 3 different kinds of meat pies. My favorite kind of pie.

I had the opportunity to try venison heart on my first hunting trip to chase White-tailed Deer. I was quite surprised about how much I liked it. If I rated the cuts on a deer by my personal preference, I would say it is in the prime cut category together with backstrap and tenderloins. It’s not quite as tender, and it has a certain flavor, but its so delicious, and it is a sizable amount of meat.

Chile Verde could be considered a staple food in our House. One could say this might be the dish that you see at least once a month on our table during the colder season. Which is pretty much half of the year in Minnesota.

I do get asked if I eat “fancy” every day. Well. I believe eating wild game and good produce in any way is “fancy”, but I like dishes I can whip up on a weekday. The day I made Pheasant Tikka Masala was not one of those days.

Coming from Germany, Hares are a delicacy and usually prepared in a slow cooked kind of dish that’s both rich and often savory with a touch of sweetness. I decided to take my own spin on one of those dishes and show how amazing rabbit meat can be if you cook it right (like everything else).

Not only in times like this it is important to find comfort. For me that usually means solid comfort food and that often includes some kind of Bolognese, Ragù or other meat based tomato sauce and good pasta.

A „First Bird“ is really never about the actual bird. But you should still prepare it in a special way so the experience can continue at the dinner table.