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When I was growing up, I thought “antipasti” specifically meant pickled cauliflower, carrots and onions. Well, I’ve recreated the recipe for Italian-style pickled cauliflower here.
To pluck or skin? It’s a question all bird hunters face. Most of a bird’s distinctive flavor is in its skin and fat, but plucking can be tricky. Here’s how to go about it.
Posted in Culinary Experiments, Ducks and Geese, Pheasant, Grouse, Quail, Wild Game | Tagged chukar, doves and pigeons, ducks, goose recipes, grouse, partridges, pheasant, snipe, turkey recipes, woodcock | 29 Responses
I can see light at the end of the tunnel. My book tour is nearly over, and I’m feeling good about the last week of events. So I was in a fine state of mind for a woodcock hunt in Michigan last week.
Duck seasons are opening all over the country now, and this rich, bolognese-style pasta sauce is a great way to use legs and wings of wild ducks and geese.
I hunted grouse in Minnesota last weekend, but did not shoot one. That’s OK, because what I really needed in the Northwoods was quiet – and to escape the world within the comforts of cooking.
Posted in Foraging, Hunting & Fishing Stories, Mushrooms, Northern European, Pheasant, Grouse, Quail, Recipe, Wild Game | Tagged Foraging, German and Scandinavian Recipes, grouse, Hunting and Fishing Stories, mushrooms, Wild Game | 13 Responses
It’s fall, and that means acorns are dropping everywhere. If you are adventurous to make your own acorn flour, what then do you do with it? Lots of things, but my favorite use for acorn flour is this spaetzle recipe.
Codfish has been the lost icon of New England for a generation; I had not caught one of legal size since the early 1990s. But finally, thankfully, their numbers have returned.
Chilindron, a Spanish stew dominated by roasted red peppers, paprika and onions, is one of my favorite dishes. It’s so versatile it works with almost any meat.