- Wild Game
Fennel salami, finocchiona, is an Italian staple. There are lots of variations on this salami, but they all require a decent addition of fennel seeds. My version has wild fennel seeds, fennel pollen and ouzo.
Cacciatore means “hunter” in Italian, and this is a recipe for a spicy, hunter’s style salami you can carry around with you in the field. I make them with narrower hog casings so they’re easier to make than traditional wide salami. Use pork, venison or boar.
This is a very traditional recipe for duck sausages, made with caraway, juniper and sage. It works very well with “off” ducks like spoonies, snow geese, diver or sea ducks, or Canada geese.
Simply roast quail is the bedrock skill of any quail hunter, or anyone who wants to cook store-bought quail. Roasting these little birds isn’t rocket science, but there are a few tricks to getting it right. Here’s how I do it.
Spring is in full swing here in California, and it’s not far off in the rest of the country. This recipe brings together several of my favorite spring ingredients: Rabbit, morel mushrooms and nettles, all in a lovely, Italian-inspired dish.
Posted in Featured, Foraging, Italian, Mushrooms, Pasta, Risotto, Gnocchi, Recipe, Spring Recipes, Wild Game | Tagged Foraging, italian recipes, morels, mushrooms, nettles, rabbits and hares, Wild Game, wild greens | 10 Responses
This is a bit like venison barbacoa, but this version, from the Yucatan in southern Mexico, is so zippy it’s just as good eaten as a cold salad. Either way, this is an excellent recipe for a front shoulder, neck or roast.
Braised pheasant thighs with parsley roots. Parsley wha? Yep, there is a variety of parsley that grows fat, juicy roots. But parsnips or carrots would work just fine in this lovely, delicate, late-winter recipe.
Trichinosis is a rare – but real – issue when you are working with wild game, especially bear meat and wild pork. Here’s a rundown of the science and data on trichinae parasites in game, as well as how you can minimize the risk.