A recipe for butter poached tripletail – or really any firm, white fish – served with a fresh corn chow chow and a flavorful fish broth called a nage.
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.
Winemaker’s duck with grapes is a French recipe for slow roasted duck with grapes, shallots and thyme.
I love crepinettes. Think of them as sausage patties wrapped in a blanket of fat. Learn to use caul fat and it’ll change your cooking.
Julia Child’s classic recipe for duck a l’orange, made with a very fat mallard. This is the recipe that made this dish so famous 50 years ago.
Cabbage leaves stuffed with wild duck, bread and herbs, then simmered in a light tomato sauce.
A recipe for mushroom bisque using wild mushrooms. This is basically real, homemade cream of mushroom soup. You can use any sort of mushroom you like.
This is about as classic French as you get. Salmis (sal-mee) of snipe: Salmis is where you roast a bird, make a quick sauce from the bones, and serve it with mushrooms and maybe some toast. This is a fantastic snipe recipe.
Verjus, or verjuice, is the juice of unripe grapes – wild or cultivated. It is a classic French alternative to vinegar, and it is pretty easy to make. Here’s how.