- Wild Game
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.
I’ve grown sorrel in my backyard for years. How is it I never made sorrel soup? Time to rectify that.
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?
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…
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.
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.”
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.
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.
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.
Making your own wild game stock sets you on the path to mastering game cookery, but making wild game consomme puts you on the path to becoming a Jedi Master of wild game. This stuff is mind-blowing!