- Wild Game
Roast woodcock with a sweet-tart sauce of Michigan apples and Michigan-made vinegar, served on toast. It’s pure Michigan, and I wish I could get back there to hunt timberdoodles again soon…
It’s time to harvest pinon pine nuts in America’s West, and here’s what you need to know to find, pick and process your own American pine nuts.
Some days you remember forever. This tuna fishing trip was one of them. I spent a couple days, 40 miles off North Carolina, in search of tuna. We found them. Oh yes, people, we found them… and with the trimmings of those great fish, I made these Sicilian meatballs.
Here’s how to make prickly pear syrup without the sticky business of scorching and peeling the tunas, as the fruit are called. It’s all in how you strain the juice…
Classic Oaxacan chiles rellenos, made with dove meat in the picadillo filling. OMG this was so worth the effort! And you can do this recipe with pretty much any meat you have on hand.
No other small game animal has evaded me like the blue grouse of the Western High Country. But persistence, and a healthy bit of luck, can pay off — even at 8500 feet.
I rarely breast out doves, but when I do I typically make this recipe. It’s German jagerschnitzel, only done with dove breasts. And since chanterelles are popping in several parts of the country right now, it’s a great time to make this classic.
Posted in Fall Recipes, Featured, Northern European, Recipe, Wild Game | Tagged chanterelles, classic recipes, doves and pigeons, easy recipes, German and Scandinavian Recipes, mushrooms, Wild Game | 1 Response
Dove season opens tomorrow, and while I dearly love grilling doves, I like fried doves almost as much. Deep frying them sets a nice crust on the outside while leaving the meat pink near the bone.