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Quite possibly the best thing to make with wild turkey drumsticks and wings, which can be really tough and stringy. Braise them slowly until the meat falls off the bone, then pull the meat, crisp it and serve it in tacos or burritos.
I love the idea of this dish. “Glutton’s style.” Best I can tell is that it is a reference to the fact that virtually every wonderful staple in the Southern Italian kitchen is in this recipe, which will work with pretty much any fish. Tomato, capers, olives, anchovy, you name it, it’s in here.
OK, I’ll admit it: I like Sad Panda’s orange chicken. The combination of crispy, sweet, spicy and tart is more or less crack cocaine to humans, and I am not immune. Here’s my version of that recipe, done with pheasant, grouse, quail, turkey or partridge.
Posted in Asian, Featured, Pheasant, Grouse, Quail, Quick and Easy, Recipe, Wild Game | Tagged asian recipes, chicken recipes, Chinese recipes, chukar, easy recipes, grouse, partridges, pheasant, quail | 12 Responses
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.