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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

mushroom bisque recipe

Wild Mushroom Bisque

By Hank Shaw on November 28, 2016, Updated June 17, 2020 - 15 Comments

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.

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Salmis of snipe recipe

Salmis of Snipe

By Hank Shaw on November 12, 2015, Updated November 6, 2020 - 3 Comments

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.

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How to make verjus

How to Make Verjus

By Hank Shaw on July 22, 2015, Updated August 27, 2019 - 38 Comments

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.

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braised pheasant recipe mushrooms

Braised Pheasant with Mushrooms

By Hank Shaw on January 7, 2015, Updated June 18, 2020 - 10 Comments

If you’ve never braised pheasant thighs, you’re missing out. Unlike the drumsticks, which can be fiddly, the thighs on pheasants (and wild turkeys) are sublime when slow cooked. This recipe is based on a French one and uses lots of mushrooms.

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Belgian carbonnade in a bowl.

Carbonnade Flamande

By Hank Shaw on October 27, 2014, Updated August 29, 2022 - 48 Comments

Belgian carbonnade flamande is one of that nation’s great gifts to world cuisine. It’s a dark, rich stew or braise that has a hint of sweet-sour-salty-spicy going on — and it’s fantastic with deer, elk or moose.

Read More about Carbonnade Flamande

Venison stroganoff on a plate with spatzle.

Venison Stroganoff

By Hank Shaw on October 20, 2014, Updated May 13, 2020 - 42 Comments

Stroganoff is a great example of what the Italians call brutti ma buoni, “ugly but good.” It ain’t the prettiest dish out there, but it’s pure comfort food joy. I make mine with venison backstrap, and it’s damn good.

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chanterelle soup recipe

Chanterelle Soup

By Hank Shaw on July 21, 2014, Updated November 2, 2020 - 101 Comments

If Porcini are the kings of the mushroom world, chanterelles are its queen. There are several varieties of chanterelle, ranging from the white to the cinnabar to the various yellow ones. Golden chanterelles are the most common variety of chanterelle here in the West, and those in the Pacific Northwest can start getting them in July. Here

Read More about Chanterelle Soup

A wall filled with Cajun boudin

Louisiana Boudin Sausage

By Hank Shaw on June 9, 2014, Updated June 6, 2022 - 127 Comments

Boudin, the ultimate Cajun comfort food. Not quite a sausage, boudin is more like jambalaya in a hog casing. You eat it on crackers or just by hand, right out of the casing. I learned how to make it at Legnon’s in Lafayette, and here’s my version.

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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
pickled pike recipe
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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