Preservation Recipes

Fennel Sauerkraut

I grew an awful lot of fennel over the winter. So much that I needed to find a use for it. I found one. Fennel sauerkraut. It may be my new favorite kraut.

Pasta, Risotto, Gnocchi

The Ultimate Pasta Book Library

I've been making pasta, mostly at home, but sometimes in restaurants, for more than 25 years. Over that time I've read a great many books on making pasta, and some of the best are very recent. Here are the best - the ones you will want to own if you want to make pasta at home.

Recipe

Rabbit with Morels and Gnocchi

Spring is in full swing here in California, and it's not far off in the rest of the country. This recipe brings together several of my favorite spring ingredients: Rabbit, morel mushrooms and nettles, all in a lovely, Italian-inspired dish.

Venison

Dzik, Venison Yucatan

This is a bit like venison barbacoa, but this version, from the Yucatan in southern Mexico, is so zippy it's just as good eaten as a cold salad. Either way, this is an excellent recipe for a front shoulder, neck or roast.

Foraging

Gathering Wild Asparagus

Stalking the wild asparagus, as the late, great Euell Gibbons did, is harder than you might think. Here's how to find and forage for one of spring's finest wild edible plants.

Pheasant, Grouse, Quail

Pheasant Thighs with Garlic and Root Vegetables

Braised pheasant thighs with parsley roots. Parsley wha? Yep, there is a variety of parsley that grows fat, juicy roots. But parsnips or carrots would work just fine in this lovely, delicate, late-winter recipe.

Recipe

Pike Dumplings in Broth

Pike dumplings, or quenelles, to be exact, are an ancient preparation for the bony fish, but any fish will work here. These are light as air and are perfect floating in a clear broth - in this case, a wild mushroom broth.

Wild Game

On Trichinosis in Wild Game

Trichinosis is a rare - but real - issue when you are working with wild game, especially bear meat and wild pork. Here's a rundown of the science and data on trichinae parasites in game, as well as how you can minimize the risk.

Ducks and Geese

Honey Sriracha Duck Legs

Honey Lime Sriracha Duck Legs. You want these, yes you do. This is a party appetizer, snack or Paleo bonanza that has it all: Sweet. Sour. Spicy. Savory. Crispy. Make more than you think you can eat, and you will see the limits of your stomach...

Pheasant, Grouse, Quail

Pheasant Curry

As much as I like Indian curries, I like Thai curries even more. This is a bright, spicy Thai green curry done with pheasant breasts. It's actually a lot easier to make than it looks.

Foraging

Gathering Curly Dock

One of the earliest greens to appear in spring, the various docks -- curly dock and Western dock chief among them -- are easy to identify and taste like a cross between spinach and rhubarb.