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Who doesn’t love jerky? Good jerky – dry but not brittle, spicy but not overpowering – is God’s gift to road food. Once made, this wild duck jerky will keep for months.
One of my favorite fish recipes ever. It works with all firm fish, but it is especially good with sturgeon.
After half a decade of sporadic search, I have finally caught myself a legal sturgeon. It is not my first. That first fish showed me why sturgeon are so sought after. This one showed me humility.
This was one of the first venison recipes I ever made, and it’s still one of the best, as the flavors of gin, juniper and venison are meant for each other.
Even though NorCal has not had a rough winter, I am longing for the green of spring. And this nettle soup was exactly what I needed right now.
The Greek way to preserve quail is a cousin to confit, and results in a tender, silky bird that is spectacular served with pickles, bread and ouzo.
It’s nettle season here in Northern California, and as I am on a pasta jag lately, I thought I would make pasta dough with stinging nettles. Seemed like the right thing to do.
I didn’t set out to make a wild duck hot dog. All I wanted to do was make an all-duck sausage, and that means you need to emulsify it, like a hot dog. Who knew my spice mix was the secret of hot dogs?
Posted in American Recipes, Charcuterie, Culinary Experiments, Ducks and Geese, Northern European, Recipe, Wild Game | Tagged Charcuterie, ducks, goose recipes, sausages, smoked foods, Wild Game | 14 Responses