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The moment I shot my first javelina, I knew I needed to make cochinita pibil. My instincts were not wrong. This is slow cooked, pulled meat (normally pork) marinated in citrus and achiote (annato) paste. Damn good on tortillas with pickled red onions.
Wapato, arrowhead, katniss, duck potato. This is a plant of a hundred names. All translate into fantastic. This is American’s premier starchy tuber (actually a corm) can be stewed, boiled and mashed or fried – eat it any way you would a potato. And like the potato, arrowhead chips are my favorite way to eat wapato.
I love duck confit, but it can take a while to make. This is an easier way. If you roast duck legs with this method, you will get the same effect as confit but in less time. Meltingly tender meat with crisp skin. Do this recipe with either duck legs or goose legs.
A quick, easy and tasty way to enjoy the fruits of your waterfowl hunt. Deviled duck hearts are a British thing, and they’re hearts, dusted in flour seasoned with mustard and cayenne, cooked quickly and served with a watercress salad. A damn good appetizer or snack.
Posted in Appetizers and Snacks, Ducks and Geese, Featured, Northern European, Quick and Easy, Recipe, Wild Game | Tagged appetizers, British recipes, ducks, easy recipes, goose recipes, offal, Wild Game | 5 Responses
Cajun or Creole dirty rice is the easiest way to start eating the giblets of the birds you bring home. The recipe gets its name from finely chopped liver that’s added to the rice, along with ground up hearts and gizzards. Basically this is Cajun fried rice. And it’s damn good.
Pan roasted partridges cooked simply and served with a my all-time favorite winter salad: radicchio, Belgian endive and bitter greens like dandelions. This is a bright, happy dinner to make on a cold winter night.
This is my master recipe for venison chili, and it is the best chili you have probably ever had. Seriously. It’s won awards. Beans or no beans, and, honestly, any meat, this is a recipe you need to know by heart. It’s that good.
Wild rice, wild mushrooms, caramelized onions. What’s not to love? This is a perfect side dish for wild game like venison or duck or pheasant.