- Wild Game
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This is one of my favorite dishes on the site: A classy, Spanish-inspired slow braised squirrel recipe. The dish is based on a Catalan rabbit dish, but I like it with squirrel better.
Yep. You heard right. Crispy, light as air. Chicharrons, a/k/a pork rinds. Only these are made from fish skin. Once you learn how to make them, you will never throw away fish skin again. Ever.
Fall has finally hit, and I find myself in the Upper Midwest: wild rice country. It seems amazing that after all these years, I don’t have a recipe pairing wild rice and duck, which is a classic. Well, better late than never.
If you want to know what I am munching as I hit the road for a very long book tour, it’s these cookies. Acorn flour makes a damn good shortbread because shortbread doesn’t really need gluten to be good. These are nutty and sweet, with a hint of vanilla and maple.
My mom makes a mean lasagna. It was one of our staple meals when I was a kid. This is essentially her recipe, handed down to me, only I use ground venison instead of ground beef. I hope you like it, ’cause I sure do!
By the time you’re reading this, I am already hundreds of miles from my home. I am in Nampa, Idaho, a city I’ve never been to. Tonight I will greet a sold-out crowd of eager diners, duck hunters and well-wishers at a James Beard-nominated restaurant, Brick 29. It’s an experience I will be repeating, with […]
I’ve made acorn flour for years, in several different methods, and I’ve settled on this particular method — a cold process that takes a few days to leach out the bitter tannins in the acorns, but leaves them with more flavor and preserves some of the key starches in the nuts.
This is a classic recipe from Spain’s Canary Islands: Tuna, seared and then simmered gently in a rich – and slightly spicy – red pepper sauce traditionally served with little potatoes. It’s a great weeknight dinner or party appetizer.
As we say farewell to the hot weather of summer — and for many, our tomato patches — here is a fantastically simple way to enjoy a small bird such as a partridge, chukar, quail or game hen.
Most hunters, as well as those who raise livestock for meat, deal with this paradox: We love what we kill. In this modern age, this is a difficult thing to explain to those who live outside our world. A recent experience with some jackrabbits makes me want to at least try.