- Wild Game
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.
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.
Most of us know about duck confit — where you salt duck legs, then slow cook them in duck fat until they are meltingly tender, then you crisp them up in a hot oven? Yeah, that’s confit. There’s a reason it’s all over restaurant menus, but check it: This process works great with pheasant and other upland game birds, too!
Posted in Charcuterie, Featured, French, Pheasant, Grouse, Quail, Recipe, Wild Game | Tagged classic recipes, French Recipes, grouse, partridges, pheasant, preserved foods, quail, turkey recipes | 11 Responses
I never liked smoked mussels out of a can. So I thought I did not like them. But on a lark, I decided to make some myself. Holy crap they are good! Rarely have I encountered something so foul in a can that is so sublime when homemade.
Of all the dishes I have made over the years, this one might just be my signature: Duck heart tartare, puttanesca style. I know, it sounds awful, even slightly dangerous. I can assure you it isn’t.
If you search this site, you will find all kinds of recipes for various versions of pork and beans, largely because I feel the combination is divinely inspired. Most people are more familiar with the Brazilian version of this dish, but its origins are in Portugal, which ruled over Brazil for quite some time. Either […]