Behold the glory that is spickgans, a Pomeranian smoked goose breast that is at the pinnacle of German charcuterie. Goose, cured with juniper and black pepper and smoked over beech, oak or apple wood. The secret is in the shape, which makes it a delight to eat.
Archives for December 2012
Forget hams and turkeys for Christmas. Roast a leg of venison instead. If you have a whole hind leg of a doe or small deer, this is a perfect recipe for the holidays. It’s a lot like roasting a leg of lamb.
Cranberry sauce has been part of the American holiday tradition for more than two centuries. It is a perfect accompaniment to roast turkey or venison, pork, wild boar or bear. And while this is a pretty classic recipe, it is made with real wild cranberries from New England.
Wiener schnitzel goes by many names, but whatever you call it, this is a bedrock recipe you need to know as a cook, whether you work with wild game or not. It’s quick comfort food that can be made with an array of meats, ranging from pheasant and wild boar to veal, pork or chicken.
Matsutake mushrooms are popping all over California’s North Coast now. If you’ve never heard of them, matsutakes are one of the most prized mushrooms in Asia. Firm and clean-tasting, they have a beguiling aroma – like earthy cinnamon.
If there is one sauce you need to know as a wild game cook, it is Cumberland sauce. Savory, rich and a little sweet, it is a classic sauce for venison, duck, goose or any dark game meat. Learn this sauce by heart and you’ll never go wrong.
Snowball cookies were my favorite Christmas cookie when I was growing up. My mum made them with regular walnuts, but my rendition of this classic cookie uses wild black walnuts, plus a little orange liqueur.
There are a few must-have dishes in Chinese-American cuisine. General Tso’s chicken is one of them. Eating a plate of this is like eating crack: You will find yourself doing whatever it takes to eat more. You have been warned…