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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

Duck confit crisped up in a pan

Duck Confit

By Hank Shaw on January 28, 2019, Updated February 26, 2021 - 32 Comments

Everything you need to know about how to make duck confit or goose confit at home.

Read More about Duck Confit

pheasant stew recipe

Pheasant Stew

By Hank Shaw on December 27, 2018, Updated June 16, 2020 - 54 Comments

Old school French coq au vin, done with pheasant or grouse.

Read More about Pheasant Stew

overhead view of wild game terrine recipe

Game Terrine

By Hank Shaw on December 20, 2018, Updated January 22, 2021 - 27 Comments

How to make a nice terrine with pork and whatever bits of game you might have lying around.

Read More about Game Terrine

A bowl of turkey bean soup

Turkey and Bean Soup

By Hank Shaw on November 12, 2018, Updated August 25, 2021 - 12 Comments

A recipe for turkey and bean soup with bacon and sausage tossed in for good measure. This is basically a Southern cassoulet.

Read More about Turkey and Bean Soup

Butter poached tripletail over corn and peppers, in a shallow bowl.

Tripletail Ooh La La

By Hank Shaw on July 23, 2018, Updated June 6, 2022 - Leave a Comment

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.

Read More about Tripletail Ooh La La

duck with grapes

Winemaker’s Duck with Grapes

By Hank Shaw on February 12, 2018, Updated June 16, 2020 - 12 Comments

Winemaker’s duck with grapes is a French recipe for slow roasted duck with grapes, shallots and thyme.

Read More about Winemaker’s Duck with Grapes

A tray of crepinettes, made from wild pork.

French Pork Crepinette

By Hank Shaw on October 18, 2017, Updated May 29, 2020 - 14 Comments

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.

Read More about French Pork Crepinette

Classic duck a l'orange on a plate

Duck a L’Orange

By Hank Shaw on February 20, 2017, Updated June 10, 2022 - 25 Comments

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.

Read More about Duck a L’Orange

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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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