- Wild Game
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Ah, the unloved bluefish. I grew up catching and eating these oily, oceanic piranhas, and I love them still. Smoked bluefish is one of my favorite smoked fish, largely because I can then make this pate from it.
Beef or venison tartare is the “trust fall” of the culinary world: Raw meat and a raw egg yolk. If your ingredients are not impeccable, things can go very, very wrong. But done right, this is at once a primal and exciting little appetizer.
Deviled eggs are one of those foods I have a hard time controlling myself with. I’ve been known to eat a dozen at a sitting, and even though I know I’ll feel ill afterwards, I can’t stop eating them. These deviled eggs, made with smoked salmon, are especially good.
No matter where I went, from here in Sacramento all the way to South Florida, yucca plants are in bloom. There are lots of different species, but the flowers are all edible – they taste like a cross between a green bean and an artichoke leaf.
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 […]
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 […]
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 […]
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 […]