- Wild Game
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Beer vinegar. Why is this stuff not in everyone’s pantry? Crazy, because it’s awesome. Think malt vinegar x 1,000, especially if you make it with a good, dark beer. Think of the possibilities, with various kinds of beer…
As excited I was about roasting a seriously good chicken the other day, I might have been even more stoked for the leftovers, which became this Tuscan classic: tortellini en brodo, little dumplings filled with leftover chicken and cheese, served in a clear chicken broth.
In the pantheon of meatballs this is one of the best. Going by the unfortunate name “faggots” (or the mystifying “savoury ducks”), these are really just damn good meatballs, delicately spiced and with a bit of liver tossed in.
I recently did a survey on Facebook to see how many of you butcher your own game at home, and I was surprised how many of you do. That makes me really happy! So I thought I’d share my own set up and tools I use now that we’re deep into deer season.
I did something the other day that I rarely ever do: I bought meat. Specifically, I bought a chicken. I view it as an almost political act. Americans have been brainwashed into believing that cheap chicken is a God-given right. It isn’t. It’s a horrible disservice to the chicken, the farmer and the consumer.
Football food, people. Or party appetizers, whatever. Honey mustard wings are addictive and will make you save the wings on your ducks and pheasants forever more…
Nothing is wasted in classical Italian cuisine, including the giblets of birds. This is a venerable variant of the traditional Bolognese sauce made with the hearts, livers and gizzards of ducks or chickens. A great use for giblets — and an easy one to serve the skeptical.
Caramelized onions make any dish they appear in better. This recipe is no exception: Big venison steaks, onions and seared hen-of-the-woods mushrooms are autumn on a plate.
Posted in Featured, Foraging, Mushrooms, Northern European, Recipe, Venison, Wild Game | Tagged Eastern European Recipes, easy recipes, mushrooms, Polish and Russian Recipes, venison, venison recipes, Wild Game | 9 Responses