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Photo by Holly A. Heyser

Duck or Goose Sliders

Sliders, little hamburgers, are all the rage these days, and for a recent dinner party I decided to make a batch for an appetizer using ground up wild duck meat. Since duck fat is largely unsaturated (it’s almost liquid at room temperature) I needed to add fat. Hmmm… I know, homemade bacon! The combination of […]

Photo by Holly A. Heyser

Braised Venison Tongue

I came up with this dish when I was serving several dozen people — but only had one little venison tongue to go around. (Yes, I had lots of other things, but I wanted everyone to get a taste) Tongue — of anything — needs slow cooking to make it tender, plus you need to […]

Duck Heart Tartare Puttanesca

This recipe is a nod to one of Chef Chris Cosentino’s signature dishes, only I am using slightly different flavorings — and duck hearts. The thing about hearts (of anything) is that they taste intensely of whatever they came out of, and duck hearts are no exception. Cosentino came up with the Puttanesca flavorings, which […]

Deviled Duck Hearts

This is an adaptation from a recipe for kidneys in English chef Fergus Henderson’s The Whole Beast: Nose to Tail Eating. Fergus seems to have an aversion to anything seared or crispy, but this deviled dish is pretty special…and my version is seared. Make sure to trim the top off the little hearts, where there […]