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Dove season opens tomorrow, and while I dearly love grilling doves, I like fried doves almost as much. Deep frying them sets a nice crust on the outside while leaving the meat pink near the bone.
Deer hunting in California’s vast coastal A Zone is a chancy affair. It had been six years since I’d tagged a buck in this area, but I had to give it a go again this year. It was a hunt I will never forget.
Grilled duck breast – or in this case grilled specklebelly goose breast – is a bedrock skill for any waterfowler. But it can be tricky, depending on how fat your birds are. Here’s how to go about it without ruining your grill.
Posted in American Recipes, Cooking Basics, Ducks and Geese, Featured, Quick and Easy, Recipe, Summer Recipes, Wild Game | Tagged Cooking Basics, ducks, easy recipes, goose recipes, grilling, Wild Game | 10 Responses
Grilled quail with foods from the Sonoran Desert: tepary beans, cholla buds, native onions and chiltepin chiles. The quail gets a bit of a glaze from prickly pear syrup. It’s a dish that give you a sense of place, a sense of grounding.
There are lots of variants on the classic Spanish chorizo, and this is one from Argentina. It’s a very simple fresh sausage, grilled and served with chimichurri on a roll. Here’s how to make it.
Pukeko. Such a cool bird, yet so unloved by the New Zealanders. We hunted and cooked a bunch of this cross between a pheasant and a coot on our trip to Kiwi Country, and learned to love this fascinating game bird.
A Greek-inspired venison stew slowly simmered with all sorts of wild greens, from dandelions to lamb’s quarters to wild fennel, amaranth, orache — really whatever you can find. Of course this is also great with turnip or mustard greens, kale or collards, too.
This is a Cajun classic, often done with alligator, but equally good with snapping turtle, which is what I used here. Sauce piquante is a bit of a mash-up between gumbo and an etouffee.