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Chocolomo. I just love saying the name. It’s a Mexican stew made with beef or venison, and it is amazing. The flavor is so deep and rich you just want to keep eating it. The secret? Char. There’s a whole lotta blackening going on here, and the result is a revelation.
The moment I shot my first javelina, I knew I needed to make cochinita pibil. My instincts were not wrong. This is slow cooked, pulled meat (normally pork) marinated in citrus and achiote (annato) paste. Damn good on tortillas with pickled red onions.
Wapato, arrowhead, katniss, duck potato. This is a plant of a hundred names. All translate into fantastic. This is American’s premier starchy tuber (actually a corm) can be stewed, boiled and mashed or fried – eat it any way you would a potato. And like the potato, arrowhead chips are my favorite way to eat wapato.
I would never have thought to do this recipe if it weren’t for my friend Jesse Griffiths in Texas, who does this with his blue-winged teal ducks. My version is different, more desert Southwest, but I am really happy with it. Great for dinner parties or for weeknight portions made on the weekend.
I love duck confit, but it can take a while to make. This is an easier way. If you roast duck legs with this method, you will get the same effect as confit but in less time. Meltingly tender meat with crisp skin. Do this recipe with either duck legs or goose legs.
Mole, pronounced “mole-ay,” is a set of masterful, rich and luxurious sauces from Mexico. There are seven great moles from Oaxaca in the south, and this is one of them. Mole chichilo is actually served with venison there, so I thought I’d recreate the recipe here for you. If you make it, you’re in for a treat.
A quick, easy and tasty way to enjoy the fruits of your waterfowl hunt. Deviled duck hearts are a British thing, and they’re hearts, dusted in flour seasoned with mustard and cayenne, cooked quickly and served with a watercress salad. A damn good appetizer or snack.
Posted in Appetizers and Snacks, Ducks and Geese, Featured, Northern European, Quick and Easy, Recipe, Wild Game | Tagged appetizers, British recipes, ducks, easy recipes, goose recipes, offal, Wild Game | 5 Responses
Learning how to render duck fat isn’t hard, but there are a few tricks to know. Here’s how I do it with both wild or farmed ducks and geese. We also have a new video showing you the process.