Pasta, Risotto, Gnocchi
Pasta Primavera
Classic pasta primavera the way Le Cirque used to make it back in the 1970s: Angel hair with fresh spring vegetables and cream.
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.
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 consommรฉ, 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.
Pasta, Risotto, Gnocchi
Classic pasta primavera the way Le Cirque used to make it back in the 1970s: Angel hair with fresh spring vegetables and cream.
French
Classic French 40 clove garlic chicken, made with pheasant. This recipe features thighs, and works with chicken, pheasant, rabbit or partridge.
French
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.
Recipe
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.
Mushrooms
This is mushrooms savoyard, essentially cheesy, creamy mushrooms on toast. It's a French appetizer that works well with most mushrooms. I used morels.
Wild Game
A super simple, fast, yet classy dove breast recipe that also works with breasts from any small bird, from teal to grouse to quail.
Charcuterie
Making a duck terrine is not as hard as you might think, although you do need some equipment. Why bother…
How-To (DIY stuff)
How to make glace de viande at home. Glace de viande is what most people erroneously call demi glace, a thick, concentrated stock.
French
Duck with bigarade sauce is the original duck a l’orange, dating back to at least 1825, and likely before that.…
Ducks and Geese
Duck with apples is a classic combination, especially in France, where there is a similar dish called chicken Normandy that…
Ducks and Geese
A classic French duck stew done as a garbure, which is a country stew thick enough to stand a spoon in. Great with goose or duck legs, or venison shoulder or neck.
French
Toulouse sausages are the classic ingredient in cassoulet, that hearty bean, confit and pork extravaganza that is a hallmark of…