- Wild Game
Archives by date
You are browsing the site archives by date.
We’re in the thick of our Dungeness crab season here in California, and crab risotto is one of my favorite things to do with them.
Who doesn’t love meatballs? Konigsberger klopse is a classic German meatball recipe that historically uses veal, beef or pork. I made them with wild boar.
I never used to think chicken and dumplings was worth making. But I was wrong, and the dish is even better with pheasant or grouse.
Nothing is quite so driven by hope as the act of gathering food from the wild. Anyone who has ever hunted, fished or foraged knows the feeling that the bonanza could come at any moment.
Wapato, arrowhead, katniss, duck potato: Sagittaria is an aquatic tuber of American marshes said to be the equal of a potato. I have never found it. But a friend sent me some, so I got my first tantalizing taste.
Duck season is winding down, and we’re in our groove: Hunting, plucking, dressing and cooking the waterfowl we bring home. Over the years I’ve found uses for every part of the bird.
Snow geese rule the winter skies in Northern California. They are among the hardest birds to hunt — and are among the most challenging to cook.
Posted in Ducks and Geese, Northern European, Recipe, Wild Game | Tagged German and Scandinavian Recipes, goose recipes, Hunting and Fishing Stories, mushrooms, stews, wild food, Wild Game | 10 Responses
The winter mushrooms of California’s North Coast are popping in earnest: Hedgehogs, black trumpets, yellowfoot chanterelles and candy caps!
Stifado, the iconic Greek rabbit stew, is a beguiling mix of sweet, spicy and savory. Sweet wine and lots of olive oil make this dish, as does a good brace of cottontails.
It seems that there is no one “authentic” Hungarian goulash. But this one, made with venison, comes pretty close to the old recipes, csipetke dumplings and everything.