- Wild Game
- Foraging Resources
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.
Wapato, arrowhead, katniss, duck potato. This is a plant of a hundred names. All translate into fantastic. This is American’s premier starchy tuber (actually a corm) can be stewed, boiled and mashed or fried – eat it any way you would a potato. And like the potato, arrowhead chips are my favorite way to eat wapato.
I would never have thought to do this recipe if it weren’t for my friend Jesse Griffiths in Texas, who does this with his blue-winged teal ducks. My version is different, more desert Southwest, but I am really happy with it. Great for dinner parties or for weeknight portions made on the weekend.
Cooking wild game is an exercise in dealing with variability. Every animal is different, and to bring out the best in your wild game you must come to terms with it.
I have not been happy with myself lately. I feel I have lost my way, all in the pursuit of the Almighty Dollar. I know why — making a living off the Internet is a scary thing — but nevertheless, things must change here. And they will.
If there is a more unloved game bird than the sea duck, I don’t know what it is. Treated as if they were puddle ducks, they earn that bad rep. But take them as they are and sea ducks can be good eating. Here’s what you need to know.
I love duck confit, but it can take a while to make. This is an easier way. If you roast duck legs with this method, you will get the same effect as confit but in less time. Meltingly tender meat with crisp skin. Do this recipe with either duck legs or goose legs.
Mole, pronounced “mole-ay,” is a set of masterful, rich and luxurious sauces from Mexico. There are seven great moles from Oaxaca in the south, and this is one of them. Mole chichilo is actually served with venison there, so I thought I’d recreate the recipe here for you. If you make it, you’re in for a treat.
A quick, easy and tasty way to enjoy the fruits of your waterfowl hunt. Deviled duck hearts are a British thing, and they’re hearts, dusted in flour seasoned with mustard and cayenne, cooked quickly and served with a watercress salad. A damn good appetizer or snack.
Posted in Appetizers and Snacks, Ducks and Geese, Featured, Northern European, Quick and Easy, Recipe, Wild Game | Tagged appetizers, British recipes, ducks, easy recipes, goose recipes, offal, Wild Game | 5 Responses