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	<title>Hunter Angler Gardener Cook &#187; French</title>
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	<description>Finding the Forgotten Feast</description>
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		<title>Ventreche, French Bacon</title>
		<link>http://honest-food.net/2012/04/20/ventreche-french-bacon/</link>
		<comments>http://honest-food.net/2012/04/20/ventreche-french-bacon/#comments</comments>
		<pubDate>Fri, 20 Apr 2012 20:07:42 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[asian recipes]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[smoked foods]]></category>
		<category><![CDATA[wild boar]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=11989</guid>
		<description><![CDATA[I first learned about ventreche, a French bacon, from my friend Kate Hill. It is a very simple thing: just pork belly, salt, pepper and smoke. But that is the source of its beauty.]]></description>
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		<slash:comments>10</slash:comments>
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		<title>Sorrel Soup, French Style</title>
		<link>http://honest-food.net/2012/04/04/french-sorrel-soup/</link>
		<comments>http://honest-food.net/2012/04/04/french-sorrel-soup/#comments</comments>
		<pubDate>Wed, 04 Apr 2012 16:37:22 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[French]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[The Garden]]></category>
		<category><![CDATA[French Recipes]]></category>
		<category><![CDATA[greens]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[wild greens]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=11830</guid>
		<description><![CDATA[I've grown sorrel in my backyard for years. How is it I never made sorrel soup? Time to rectify that.]]></description>
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		<slash:comments>18</slash:comments>
		</item>
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		<title>A Little Tongue</title>
		<link>http://honest-food.net/2011/11/14/a-little-tongue/</link>
		<comments>http://honest-food.net/2011/11/14/a-little-tongue/#comments</comments>
		<pubDate>Mon, 14 Nov 2011 15:38:03 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[French]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Venison]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[antelope recipes]]></category>
		<category><![CDATA[braises]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[goat]]></category>
		<category><![CDATA[nose to tail]]></category>
		<category><![CDATA[offal]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[venison recipes]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=10010</guid>
		<description><![CDATA[I am a huge fan of offal, and this extends to venison. Here's an easy, non-threatening way to use a bit more of the deer you bring home. After all, who doesn't like a little tongue?]]></description>
		<wfw:commentRss>http://honest-food.net/2011/11/14/a-little-tongue/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
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		<title>Venison Steak Diane</title>
		<link>http://honest-food.net/2011/08/11/venison-steak-diane/</link>
		<comments>http://honest-food.net/2011/08/11/venison-steak-diane/#comments</comments>
		<pubDate>Thu, 11 Aug 2011 13:56:13 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[French]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Venison]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[classic recipes]]></category>
		<category><![CDATA[easy recipes]]></category>
		<category><![CDATA[French Recipes]]></category>
		<category><![CDATA[venison]]></category>
		<category><![CDATA[venison recipes]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=9444</guid>
		<description><![CDATA[Steak Diane may be retro, but it's a perfect recipe for venison backstraps. Normally made with beef, the "Diane" in the dish is Diana, Roman Goddess of the Hunt. So venison just seemed right...]]></description>
		<wfw:commentRss>http://honest-food.net/2011/08/11/venison-steak-diane/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
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		<title>How to Make Verjus</title>
		<link>http://honest-food.net/2011/08/02/how-to-make-verjus/</link>
		<comments>http://honest-food.net/2011/08/02/how-to-make-verjus/#comments</comments>
		<pubDate>Tue, 02 Aug 2011 21:05:11 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Berries and Fruits]]></category>
		<category><![CDATA[Cooking Basics]]></category>
		<category><![CDATA[Foraging]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[The Garden]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[berries and fruits]]></category>
		<category><![CDATA[French Recipes]]></category>
		<category><![CDATA[fruit recipes]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=9280</guid>
		<description><![CDATA[Verjus, or verjuice, is the juice of unripe grapes. It is a classic French alternative to vinegar, and it is pretty easy to make. Here's how. ]]></description>
		<wfw:commentRss>http://honest-food.net/2011/08/02/how-to-make-verjus/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
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		<title>Oyster! Oyster! Oyster!</title>
		<link>http://honest-food.net/2011/05/13/oyster-oyster-oyster/</link>
		<comments>http://honest-food.net/2011/05/13/oyster-oyster-oyster/#comments</comments>
		<pubDate>Fri, 13 May 2011 14:51:22 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[The Garden]]></category>
		<category><![CDATA[fish recipes]]></category>
		<category><![CDATA[French Recipes]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[salsify]]></category>
		<category><![CDATA[seafood recipes]]></category>
		<category><![CDATA[veggies]]></category>

		<guid isPermaLink="false">http://www.honest-food.net/?p=1899</guid>
		<description><![CDATA[Sometimes I can't do justice to my crazy ideas on the first go-round. Sometimes I need to fail a couple times before I nail the dish. I am happy to say I've nailed "Oyster, Oyster, Oyster."]]></description>
		<wfw:commentRss>http://honest-food.net/2011/05/13/oyster-oyster-oyster/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
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		<title>Duck Fat Hollandaise</title>
		<link>http://honest-food.net/2011/03/15/duck-fat-hollandaise/</link>
		<comments>http://honest-food.net/2011/03/15/duck-fat-hollandaise/#comments</comments>
		<pubDate>Tue, 15 Mar 2011 14:54:33 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Ducks and Geese]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[classic recipes]]></category>
		<category><![CDATA[Cooking Basics]]></category>
		<category><![CDATA[ducks]]></category>
		<category><![CDATA[Wild Game]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=7520</guid>
		<description><![CDATA[Yes, it's true. You can make a classic hollandaise sauce with duck fat. And not just any duck fat - wild duck fat. It's just waiting for asparagus. You know you want some.]]></description>
		<wfw:commentRss>http://honest-food.net/2011/03/15/duck-fat-hollandaise/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Gizzard Confit with Wild Mushrooms</title>
		<link>http://honest-food.net/2011/03/02/gizzard-confit-with-wild-mushrooms/</link>
		<comments>http://honest-food.net/2011/03/02/gizzard-confit-with-wild-mushrooms/#comments</comments>
		<pubDate>Thu, 03 Mar 2011 00:22:57 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Ducks and Geese]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[ducks]]></category>
		<category><![CDATA[Foraging]]></category>
		<category><![CDATA[geese]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[nose to tail]]></category>
		<category><![CDATA[offal]]></category>
		<category><![CDATA[wild food]]></category>
		<category><![CDATA[Wild Game]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=7385</guid>
		<description><![CDATA[This is my favorite way to eat duck or goose gizzards. Sliced thin and tossed with a simple saute of wild mushrooms -- I mostly use chanterelles or hedgehogs -- it's a killer dish.]]></description>
		<wfw:commentRss>http://honest-food.net/2011/03/02/gizzard-confit-with-wild-mushrooms/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
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		<title>Roast Woodcock: A Dream Fulfilled</title>
		<link>http://honest-food.net/2011/02/05/roast-woodcock-a-dream-fulfilled/</link>
		<comments>http://honest-food.net/2011/02/05/roast-woodcock-a-dream-fulfilled/#comments</comments>
		<pubDate>Sun, 06 Feb 2011 03:05:38 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[French]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[classic recipes]]></category>
		<category><![CDATA[French Recipes]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=7004</guid>
		<description><![CDATA[I finally get a chance to cook woodcock, thanks to a friend who traded some to me recently. This is the most sought-after game bird in America - and for good reason.]]></description>
		<wfw:commentRss>http://honest-food.net/2011/02/05/roast-woodcock-a-dream-fulfilled/feed/</wfw:commentRss>
		<slash:comments>28</slash:comments>
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