It seems like ages since I first wrote about this recipe, and it has been — at least in blogging time. I first posted a version of this dish back in early 2008, and it was so popular it even got written up in Field & Stream. But time marches on, and now I look
Squirrel hand pies with acorn flour in the dough, filled with squirrel meat, walnuts, apples and cabbage. Down home and wonderful!
This is a twist on traditional squirrel and dumplings: Squirrel legs braised in wine, then served with pumpkin dumplings, kale and pecans.
A recipe for turkey and bean soup with bacon and sausage tossed in for good measure. This is basically a Southern cassoulet.
This is a long-simmered, intensely flavorful sauce for doves, pigeons, ducks, or sharp-tailed grouse.
This dish is so simple, all the flavors come together beautifully. And if you’ve never made homemade spatzle, it’s easier than you think.
A band-tailed pigeon recipe that uses ingredients from where these game birds live. Acorn spatzle, a pigeon jus, pine nuts and various pickled fruits.
Old school Southern tomato gravy served with country fried dove breasts. ‘Nuff said.