- Wild Game
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This is a classic Chinese stir fry with easy-to-find ingredients that I make with wild duck or goose — specifically snow geese, sea ducks or divers. Yes, you can eat them and in this recipe you’d never know they’re not “good ducks.”
Chinese sweet and sour fish is normally done with a whole fish, but who says you can’t do it with fillets? This dish is so damn good Holly and I ate more than a pound at one sitting. You want to make this recipe, my friends. Oh yes you do.
Pretty much every culture in the world loves meatballs, and Japan is no exception. This is a venison version of the Japanese niku dango meatball, which is normally made with pork. If you like teriyaki, you’ll love this.
When life gives you smallish bass — whatever species they are — ya just gotta cook them whole. And this Hmong style crispy fried fish is one of my favorite ways to do it. Lots of green onion, cilantro, lemon and garlic, all with a zippy dipping sauce. This dish rawx.
After my pig hunt on Monday, I’ve spent the past few days butchering, curing, making stock and such. When it came time for dinner, all I wanted was something simple and easy. Stir fry hit the spot.
When an authentic Sichuan restaurant opened up near my house, this dish immediately became my favorite: Pork belly, or in this case wild boar belly, braised then sliced thin and stir-fried with onions and black beans. So good, so easy.
Crispy chunks of fish – in this case lingcod – tossed with caramelized onions, a sweet-spicy-sour sauce and lots of cilantro. What’s not to love?
A Chinese style plum sauce made with wild plums. This stuff kicks the crap out of store-bought, and is even better on Peking Duck than the more common hoisin sauce. But hell, this stuff is so good it’d be awesome on an old tire.