- Wild Game
I had a few epic hunts this past month, but none quite so satisfying as a snipe hunt Holly, my friend Jesse and I had in south Texas. Snipe? Yes, they are a real bird. Read on…
Winter is the best time for clams and mussels here on the West Coast, and this briny, main-course soup from Sardinia is perfect for cool, rainy days.
What do you do when a friend drop ships you a dead snapping turtle? You make Creole turtle soup, that’s what. One of the weirdest things to land on my doorstep become one of my favorite new soups…
Wood ducks are both beautiful and tasty; and if you know much about them, you know they love acorns above all else. So I felt I needed to make a wood duck recipe that highlighted that. Wood duck, with acorn dumplings and a winter salsa.
Germany is the land of 1,000 sausages, and this is a good one. Actually, my bockwurst recipe is definitely more German-American than traditional. Here in the US, bockwurst isn’t smoked very often, and it is a softish sausage that has cream, eggs, parsley and chives. This recipe works with any meat, but I did it with snow geese.
Cardoons are an old relative of the artichoke, tasting like a mash-up of artichoke hearts, celery and endive. They can be tricky to work with, so when I found a recipe for cardoon risotto I had to try it.
I hit the road again on Saturday for the final leg of my “Duck, Duck, Goose” book tour; I’ll be tour the Southwest and Deep South this time, and I will be carrying with me a stack of these homemade energy bars. In honor of my next book dinner, in Santa Fe, these are Desert Style “Clif” bars.
Last month I hunted tundra swans in Utah, and we ate our bird for Christmas dinner. When I tell people I have hunted and eaten swan I get reactions sunning the gamut from excited interest to full-on horror. Few animals carry the cultural baggage that swans do, and even I am not immune to these mixed feelings.
Every region of the country has its big, burly stew, from gumbo to chili to cioppino. This is a Kentucky classic, done with a menagerie of wild game: Pheasant, squirrel and venison. Make a big ole’ bowl this weekend and you won’t be sad.
How to roast a duck so that you get crispy skin and meat that isn’t horribly overcooked. There are nuances to this, so read on. Oh, and sorry: This only works with wild ducks.