Pheasant Cacciatore

I do a lot of comfort food withย big, flavorful, stew-y things loaded with tomatoes and herbs and some sort of…

Duck Rillette

Duck rillette. If you know what this is, you definitely know your food. If you don’t, think of it as…

Eating the Mystical Snipe

I went on my first-ever snipe hunt recently, and as soon as I had four of the little marsh birds…

Cutting a Whole Chicken or Pheasant

Cutting a whole chicken, pheasant, grouse or turkey is exactly the same process — they are all related, gallinaceous birds,…

How to Cook a Duck Breast

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.

Classic Civet of Hare

This post could be subtitled, “Why the French aren’t all bad.” But then I could also fall back on the…

Vietnamese Duck Pho

When I told Holly I wanted to make a wild duck pho, she smirked: “I think you should call it…

On Hanging Pheasants

I have for several years recoiled at the idea of hanging game birds. The idea of hanging shot pheasants or…

Salmis of Wild Duck

Salmis (Sal-me) is one of those classic French preparations I love to make whenever the weather turns cool. We’ve actually…

Grilled Venison Kebabs

Skewered venison is about as old school as it gets. Whatever humans were before they were fully human realized shortly…