- Wild Game
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.
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.
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?
Guanciale is like bacon or pancetta, only better: It’s made from the jowl of a hog, not its belly. And, like most charcuterie, what kind of hog you get your jowls from makes all the difference.
A hearty stew with homemade linguica, white beans and real Portuguese cabbage inspired by the caldo verde eaten in the Azores.
I live in California’s Central Valley, home to one of the nation’s largest Portuguese-American communities. Linguica is their national sausage, and I thought it high time I made some.
And you thought bacon was a Western thing, didn’t you? Not so. In fact, this Chinese bacon might be my favorite style yet…
Wanted to pick up some tips on how to butcher a pig? Or how to get more out of your wild game? Come to the Sportsmen’s Expo in Sacramento this weekend, where I’ll be doing demos.
A duck hunting trip on the San Francisco Bay was radically different from the sort of duck hunting we normally do. But it was a thrilling experience matched by the challenge of cooking sea ducks.
Posted in Charcuterie, Ducks and Geese, Hunting & Fishing Stories, Wild Game | Tagged Charcuterie, duck hunting, ducks, easy recipes, historic recipes, Hunting and Fishing Stories, wild food, Wild Game | 19 Responses
Canada geese get a bad rap. Sky carp. Stinky, arrogant hissing birds. Yeah, Canadas can be nasty. But cooking a real, wild, Canada goose offers pleasures other waterfowl simply lack.