- Wild Game
Cutting up a squirrel for cooking is a lot like cutting up a rabbit, but there are enough differences to warrant these step by step instructions. Never eaten squirrel? Think chicken thigh… if the chicken had been eating nuts its whole life.
If you have bullfrogs near you — and chances are you do — you could do a lot worse than gigging yourself a bunch of frogs for dinner. They actually do taste a little like chicken. But how to go from slimy frog to yummy frog’s legs? Here’s how.
Ya gotta love ice fishing in California. First of all that it exists, second that you can fish through 2 feet of ice wearing a T-shirt, third that you can catch gorgeous rainbow trout. And when you do, you should treat them simply – with brown butter, parsley and lemon.
Butterflying, also known as splitting or kiting a fish, is a basic skill you will want to know, especially when dealing with smaller fish. It keeps the fish whole but largely debones it. The technique is ideal for either quick pan frying or for stuffing the fish, in this case a trout.
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.
Posted in Cooking Basics, Featured, Northern European, Recipe, Wild Game | Tagged classic recipes, ducks, easy recipes, German and Scandinavian Recipes, partridges, pheasant, pork, venison recipes, wild boar, Wild Game, wild turkey | 16 Responses
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.
If you’re having a quiet Thanksgiving, maybe just the two of you, you don’t need a whole turkey. Instead, gently poach the turkey breast and serve it with a rich gravy made from turkey wings. And while I used wild turkey, any ole’ gobbler will work.