Pheasant, Grouse, Quail
Pheasant Cacciatore
I do a lot of comfort food withย big, flavorful, stew-y things loaded with tomatoes and herbs and some sort of…
Pheasant, Grouse, Quail
I do a lot of comfort food withย big, flavorful, stew-y things loaded with tomatoes and herbs and some sort of…
Ducks and Geese
Duck rillette. If you know what this is, you definitely know your food. If you don’t, think of it as…
Recipe
I went on my first-ever snipe hunt recently, and as soon as I had four of the little marsh birds…
Pheasant, Grouse, Quail
Cutting a whole chicken, pheasant, grouse or turkey is exactly the same process — they are all related, gallinaceous birds,…
Recipe
Searing a duck or goose breast is the foundation upon which almost all duck cookery is based. It is important to know how to do it right. Here are step-by-step instructions.
French
This post could be subtitled, “Why the French aren’t all bad.” But then I could also fall back on the…
Ducks and Geese
When I told Holly I wanted to make a wild duck pho, she smirked: “I think you should call it…
Wild Game
I have for several years recoiled at the idea of hanging game birds. The idea of hanging shot pheasants or…
Venison
Tenderloins are morsels to be treasured. For those of you who don’t know, the tenderloin is a small strip of…
Recipe
Salmis (Sal-me) is one of those classic French preparations I love to make whenever the weather turns cool. We’ve actually…
Charcuterie
This is what I do with the livers of the deer and wild pigs I shoot. Mazzafegati is a soft,…
Recipe
Skewered venison is about as old school as it gets. Whatever humans were before they were fully human realized shortly…