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Finding the Forgotten Feast

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French Recipes

I learned French cuisine early on in my cooking career, so there are more than 60 French recipes for fish, seafood, wild game, edible wild plants and mushrooms here on Hunter Angler Gardener Cook.

Slices of duck terrine on a cutting board with leaves of frisee.

French recipes find their way into the cuisines of many other nations, largely because for a long time, French cuisine was considered the greatest in the world.

A great many of the techniques in classic French cooking are still used today, often reimagined for modern times, but using the same bedrock skills, like making a consommé, or rillettes, or a terrine.

Fish, game and edible wild plants and mushrooms are featured in a lot of French recipes -- which is why you'll find more than 60 recipes here.

There's everything from 40 clove garlic pheasant, to a basic rillettes recipe, to classics like coq au vin made with grouse or pheasant, to duck a l'orange and a sexy chanterelle soup.

The Latest

Red wine braised beef cheeks over mashed potatoes.

Braised Beef Cheeks

By Hank Shaw on February 6, 2023 - 6 Comments

An old school recipe for braised beef cheeks where the meat is marinated in red wine, herbs and spices, and then slow cooked until tender.

Read More about Braised Beef Cheeks

A mushroom tart with a wedge cut out of it, ready to eat.

Mushroom Tart

By Hank Shaw on January 2, 2023 - 13 Comments

A mushroom tart recipe with an eggy, cheesy filling and a crispy pie dough crust. You can use any sort of mushrooms, and either a pie or tart pan.

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Creamy mushrooms in a bowl with toast alongside.

Creamy Mushrooms on Toast

By Hank Shaw on October 27, 2022 - 18 Comments

This is mushrooms savoyard, essentially cheesy, creamy mushrooms on toast. It’s a French appetizer that works well with most mushrooms. I used morels.

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A plate of peppered doves, a simple dove breast recipe.

Peppered Dove Breasts

By Hank Shaw on September 15, 2022 - 12 Comments

A super simple, fast, yet classy dove breast recipe that also works with breasts from any small bird, from teal to grouse to quail.

Read More about Peppered Dove Breasts

Slices of duck terrine on a cutting board with leaves of frisee.

Duck Terrine

By Hank Shaw on March 4, 2022, Updated May 25, 2022 - Leave a Comment

Making a duck terrine is not as hard as you might think, although you do need some equipment. Why bother in the first place? Because terrines are the pinnacle of ground meat dishes, and can include all kinds of interesting bits inside. A terrine is essentially a firm pâté with something inside it. Either way, it

Read More about Duck Terrine

Squares fo glace de viande on a plate.

French Glace de Viande

By Hank Shaw on February 11, 2022, Updated May 2, 2022 - 3 Comments

How to make glace de viande at home. Glace de viande is what most people erroneously call demi glace, a thick, concentrated stock.

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Duck with bigarade sauce and potatoes on a plate.

Bigarade Sauce with Duck

By Hank Shaw on January 27, 2022, Updated April 19, 2022 - Leave a Comment

Duck with bigarade sauce is the original duck a l’orange, dating back to at least 1825, and likely before that. It’s a classic for a reason. Before there was the gloppy 1960s version of duck a l’orange that tastes more like cheap, steam-table Chinese sweet-and-sour sauce, this classic version of the recipe is lighter and

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A plate of duck with apples with a duck lanyard in the background.

Duck with Apples

By Hank Shaw on January 13, 2022, Updated April 19, 2022 - 3 Comments

Duck with apples is a classic combination, especially in France, where there is a similar dish called chicken Normandy that I make with pheasant. This version is simpler. I named this dish “Ducks in the Orchard,” and came up with it for the “Duck Off,” a friendly cooking competition I had years ago with the

Read More about Duck with Apples

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

More about Hank...

Featured Recipes

Closeup of sliced, smoked venison backstrap on a platter
Venison 101: How to Cook Venison
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Pickled Pike
Slices of smoked venison roast on a cutting board.
Smoked Venison Roast
Conejo en adobo on a plate
Conejo en Adobo
A platter of fried walleye with lemon.
Fried Walleye
A plate of pine nut cookies.
Pine Nut Cookies

As Seen In

As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

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