- Wild Game
Trichinosis is a rare – but real – issue when you are working with wild game, especially bear meat and wild pork. Here’s a rundown of the science and data on trichinae parasites in game, as well as how you can minimize the risk.
Finally, after all these years writing Hunter Angler Gardener Cook, I am starting a newsletter. The reasons are several, and I’ll detail them in this post, but I am hoping you will sign up for it as a favor to me.
Honey Lime Sriracha Duck Legs. You want these, yes you do. This is a party appetizer, snack or Paleo bonanza that has it all: Sweet. Sour. Spicy. Savory. Crispy. Make more than you think you can eat, and you will see the limits of your stomach…
As much as I like Indian curries, I like Thai curries even more. This is a bright, spicy Thai green curry done with pheasant breasts. It’s actually a lot easier to make than it looks.
One of the earliest greens to appear in spring, the various docks — curly dock and Western dock chief among them — are easy to identify and taste like a cross between spinach and rhubarb.
Virtually all of the best soups in this world are somehow interactive — broth and goodies surrounded by an array of condiments you can pick and choose from. Vietnamese pho is a classic case. Why not take that idea, but use cold climate ingredients?
This is an Italian classic, sugo d’anatra, or duck ragu. It’s a meaty pasta sauce that uses slow-cooked duck legs or wings for the meat, and is damn good with any pasta or polenta, but especially good with pumpkin-ricotta gnocchi.
Venison steaks served with a fantastic wild rice pilaf. It’s an unusual pilaf, made when I decided to play a game of bouncing flavors, colors and textures off each other. Want to learn how to do this? Read on.