- Wild Game
I write. I fish. I dig earth, raise plants, live politics and kill wild animals. I drink bourbon, wear seersucker or Wranglers with equal aplomb and wish I owned a farm. But most of all I think daily about new ways to eat anything that walks, flies, swims, crawls, skitters, jumps - or grows. I am the omnivore who has solved his dilemma.
Venison steaks served with a fantastic wild rice pilaf. It’s an unusual pilaf, made when I decided to play a game of bouncing flavors, colors and textures off each other. Want to learn how to do this? Read on.
It is Super Bowl Sunday. Every year before the Big Game, I watch the movie “Any Given Sunday,” which has the greatest motivational speech I’ve ever heard. It’s about the inches between success and failure, between being great and failing. Those inches matter in all things, not just football.
This is my homage to the North Country, where wild rice and pike, walleye and perch are king. These fish cakes are made with pike from Manitoba, but you could use any white fish. Mixed with mustard, herbs and wild rice, they are easy to make and wonderful to eat.
This is the OG method of roasting a duck, the Old School way that will give you crispy skin, but a fully cooked breast meat. I only roast ducks this way when they’re a) really fat, and b) I feel like making a kick-ass sauce. Got a fat duck? Roast it this way.
Come to Texas, hunt wild pigs, and learn butchery skills, sausage-making and how to cure meats with me! We’re doing another cooking school this spring.
Winter is a dark time, short days, cold weather. So I thought I’d make a dish that revels in this, something dark and brooding… and delicious. I present to you, Snow in Winter. It’s snow goose, black trumpet mushrooms, and so much more.
Posted in Culinary Experiments, Ducks and Geese, Featured, Northern European, Recipe, Wild Game | Tagged German and Scandinavian Recipes, goose recipes, mushrooms, root vegetables, Wild Game | 9 Responses
Pozole is a classic Mexican soup, and like many Mexican dishes, it comes in red and green. I like both, but this is the green version I make with pheasant or wild pig, hominy, tomatillos, green chiles and avocado. Damn good use for pheasant legs, if I say so myself.
If you’ve read this space for very long, you know how much I love meatballs. One reason is because pretty much every nation makes them. This is a Mexican classic, albondigas al chipotle. Yep. chipotle venison meatballs, baby!