- Wild Game
Honey Lime Sriracha Duck Legs. You want these, yes you do. This is a party appetizer, snack or Paleo bonanza that has it all: Sweet. Sour. Spicy. Savory. Crispy. Make more than you think you can eat, and you will see the limits of your stomach…
As much as I like Indian curries, I like Thai curries even more. This is a bright, spicy Thai green curry done with pheasant breasts. It’s actually a lot easier to make than it looks.
Virtually all of the best soups in this world are somehow interactive — broth and goodies surrounded by an array of condiments you can pick and choose from. Vietnamese pho is a classic case. Why not take that idea, but use cold climate ingredients?
This is an Italian classic, sugo d’anatra, or duck ragu. It’s a meaty pasta sauce that uses slow-cooked duck legs or wings for the meat, and is damn good with any pasta or polenta, but especially good with pumpkin-ricotta gnocchi.
Venison steaks served with a fantastic wild rice pilaf. It’s an unusual pilaf, made when I decided to play a game of bouncing flavors, colors and textures off each other. Want to learn how to do this? Read on.
This is the OG method of roasting a duck, the Old School way that will give you crispy skin, but a fully cooked breast meat. I only roast ducks this way when they’re a) really fat, and b) I feel like making a kick-ass sauce. Got a fat duck? Roast it this way.
Winter is a dark time, short days, cold weather. So I thought I’d make a dish that revels in this, something dark and brooding… and delicious. I present to you, Snow in Winter. It’s snow goose, black trumpet mushrooms, and so much more.
Posted in Culinary Experiments, Ducks and Geese, Featured, Northern European, Recipe, Wild Game | Tagged German and Scandinavian Recipes, goose recipes, mushrooms, root vegetables, Wild Game | 9 Responses
Pozole is a classic Mexican soup, and like many Mexican dishes, it comes in red and green. I like both, but this is the green version I make with pheasant or wild pig, hominy, tomatillos, green chiles and avocado. Damn good use for pheasant legs, if I say so myself.