Goose sausage is a must if you happen to hunt geese, especially Canada and snow geese, which are often skinned. Canada geese are especially good, as they are large and meaty and the devil to pluck — I typically only pluck the nicest of my Canadas — you end up with a lot of skinned
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Goose Breasts with Orange-Ouzo Sauce
If you are looking for a good goose breast recipe, this is it. There’s something about waterfowl and citrus that just works. Who hasn’t had the classic, duck l’orange? This is a streamlined, quick and relatively easy version of that recipe, with a Greek twist tossed in: ouzo, an anise-flavored liqueur. (I also make another version,
Venison Medallions with Gin and Juniper
The man who got me into hunting, St. Paul Pioneer Press outdoor writer Chris Niskanen, visited this site recently and suggested I post some German and Austrian venison recipes. “I recently shot a 200-pound whitetail (field-dressed) and would like simple recipes on fixing it,” he wrote. Well, I do have some good Teutonic venison recipes
Winter Minestrone, Supermarkets and Brillat-Savarin
It is cold today in Northern California, or at least as cold as November gets here. It’s cloudy, too, which always puts me in a mood for soup. For some reason I cannot now recall I’d developed a yearning for winter minestrone, and not just any minestrone: I wanted Nick Peirano’s winter minestrone recipe. I
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Welcome!
Welcome to my personal blog. To those of you who know me, I also blog for my day job. But this site is for me, for my avocation, not my vocation. Here’s where I hope to tell you about the foods you can’t get at the supermarket (mostly), foods you must grow or hunt or