- Wild Game
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It might sound weird, but the combination of crab and pineapple in this Vietnamese-style fried rice is awesome! Hat tip to my friend Jaden Hair of Steamy Kitchen for the idea.
This dish, inspired by Swedish chef Magnus Nilsson of Faviken, is nothing short of a revelation in its simplicity and in the technique of cooking the partridges. If you are an upland bird hunter, or like to eat Cornish hens or quail, you must read this.
Posted in Berries and Fruits, Featured, Foraging, Northern European, Pheasant, Grouse, Quail, Recipe, Wild Game | Tagged berries and fruits, chukar, German and Scandinavian Recipes, partridges, quail, wild food, Wild Game | 6 Responses
Wild onions, ramps especially, make a great pesto. This is my version, which has a little oregano in it as well as almonds and pecorino cheese.
On of my all-time favorite vegetables is broccoli rabe, also known as rapini or broccoli raab. Not actually a broccoli, it’s actually the unopened flower buds of a kind of mustard. And guess what? Wild mustard works every bit as well as garden variety.
Few sausages are as iconic as Polish kielbasa. There are as many variations as there are cooks — even an official government-approved recipe, which I used as my inspiration. This one is pure smoky awesomeness.
Asian style scallion pancakes — really flatbreads — are super easy to make and are a great snack or light lunch. Drizzled with a sweet and spicy sauce, they are almost dangerously addicting.
W00t! Here it is: My duck cookbook is available for pre-order on Amazon.com and Barnes & Noble! Just a few short months and I’ll be on the road to a place near your, copies in hand…
This is about as classic Italian as it gets… except I’m using bear shanks instead of veal. Osso buco is one of the best uses of any large shank, be it elk, moose, a big deer or pig, and yes, black bear. Call it “orso buco.”
Plans for my 2013-2014 book tour for “Duck, Duck, Goose” — yep, we have an official title now — are already afoot! It’s looking like the tour will be about 50 cities in 38 states in four months. Hope my little truck (and I) can take it!
Chowder for me has always meant my mum’s clam chowder — to make it properly, you absolutely must follow an ironclad set of rules with an ironclad set of ingredients. But mum does not make salmon chowder. So when I began making it, I suddenly felt free to play. And play I did.