Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and has developed a passion for handmade and old world techniques. He wrote the book on American charcuterie – literally – entitled
Published
A six-episode series delving into the ins and outs of cooking wild game with Olympia Provisions owner, chef, and butcher
鈥淪patchcocked鈥 is just a fancy word for butterfly, and the technique ensures the quail meat to cook evenly
Protein and nutrient-dense venison cooks up quickly and pairs perfectly crisped potatoes
You might associate duck confit with fine dining, but at its core the dish is rustic and rather simple to make. All you need is time.
Got stew meat in your freezer? Add a few ingredients鈥攔ed wine, barley, and cabbage鈥攁nd dinner practically makes itself.
Venison and wild mushrooms fight for the spotlight in this grilled steak recipe
This turkey is brined in homemade stock, smoked until tender and juicy, and served with melted brown butter
This hunter鈥檚 stew highlights rabbit鈥檚 delicate meat and is best served over rustic mashed potatoes