- Wild Game
- Foraging Resources
Pan roasted partridges cooked simply and served with a my all-time favorite winter salad: radicchio, Belgian endive and bitter greens like dandelions. This is a bright, happy dinner to make on a cold winter night.
Pheasant soup. Pheasant noodle soup, to be exact. Why it’s taken me so long to post up this classic I have no idea. But it’s comfort food at it’s best: Easy to make, satisfying, and you’ll get leftovers.
This is my master recipe for venison chili, and it is the best chili you have probably ever had. Seriously. It’s won awards. Beans or no beans, and, honestly, any meat, this is a recipe you need to know by heart. It’s that good.
This is about as classic French as you get. Salmis (sal-mee) of snipe: Salmis is where you roast a bird, make a quick sauce from the bones, and serve it with mushrooms and maybe some toast. This is a fantastic snipe recipe.
Wild rice, wild mushrooms, caramelized onions. What’s not to love? This is a perfect side dish for wild game like venison or duck or pheasant.
If you like the classic Chinese dish kung pao chicken, you’ll love kung pao venison. This is a pretty authentic Chinese version of the dish, which isn’t as sweet as the typical steam-table Chinese stuff you get at Sad Panda.
This is the dish I made to celebrate my first blacktail buck since 2009. It is the tenderloin of the deer, served with wild ingredients from a stone’s throw of where that deer last stood. Cooking with a sense of place sharpens the mind and roots you into your environment.
Roast partridge, grouse or quail is a wonderful idea, but in practice the bird often comes out dry. Pan roasting is a far better way to roast game birds. This is by far the best way to cook upland birds, or small, skinny ducks like teal.