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.
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 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.
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.
Creamy Mushrooms on Toast
This is mushrooms savoyard, essentially cheesy, creamy mushrooms on toast. It’s a French appetizer that works well with most mushrooms. I used morels.
Peppered Dove Breasts
A super simple, fast, yet classy dove breast recipe that also works with breasts from any small bird, from teal to grouse to quail.
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
French Glace de Viande
How to make glace de viande at home. Glace de viande is what most people erroneously call demi glace, a thick, concentrated stock.
Bigarade Sauce with Duck
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
Duck with Apples
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