- Wild Game
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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.
If you hunt deer, you need to know this recipe. It’s a staple here at the house, making a fantastic, lean version of corned beef that’s great for sandwiches, with cabbage or in hash. You will find yourself making it all the time…
Fat is not the enemy. We treat it as so because as humans, we so crave it that we’ve spent millennia making it more and more accessible to us. In so doing we’ve lost sight on just how precious and wondrous fat is in the wild world. Only with a diet hinging on game and fish does this come into focus
I have a thing for pigeons. They are super fun to hunt, and, when you hunt them on rural ranches where the birds eat grain and other wholesome foods, they are fantastic to eat. The British know this, which is why I take my cue from them in this recipe for roast pigeon.
This is a fundamental skill everyone who cooks duck or goose should know, especially if you are a hunter. Cooking a duck breast is like cooking a steak. A steak wearing a hat made of bacon!
Beer vinegar. Why is this stuff not in everyone’s pantry? Crazy, because it’s awesome. Think malt vinegar x 1,000, especially if you make it with a good, dark beer. Think of the possibilities, with various kinds of beer…
I did something the other day that I rarely ever do: I bought meat. Specifically, I bought a chicken. I view it as an almost political act. Americans have been brainwashed into believing that cheap chicken is a God-given right. It isn’t. It’s a horrible disservice to the chicken, the farmer and the consumer.
Stroganoff is a great example of what the Italians call brutti ma buoni, “ugly but good.” It ain’t the prettiest dish out there, but it’s pure comfort food joy. I make mine with venison backstrap, and it’s damn good.