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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

sorrel sauce recipe

Sorrel Sauce

By Hank Shaw on June 4, 2014, Updated June 18, 2020 - 36 Comments

Sorrel sauce. It’s so basic, yet so profoundly useful… and awesome. Sorrel tastes like lemonade in a leaf, and both wild and cultivated varieties grow like weeds in any garden. This rich, tart sauce is perfect with pasta, poached fish or poultry, or any other lightly cooked meat.

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fromage du tete recipe

Fromage de Tete

By Hank Shaw on April 14, 2014, Updated June 18, 2020 - 22 Comments

Fromage de tete. Coppa di testa. Presskopf. Brawn. Anything but “head cheese.” Only that’s what this is. This is the head of a wild boar I shot, cooked and pressed into a terrine pan. It’s actually damn good. No, really.

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Sauce au poivre with nilgai on a plate.

Classic Sauce au Poivre

By Hank Shaw on April 3, 2014, Updated September 6, 2022 - 18 Comments

Steak au poivre, a/k/a pepper steak, is a French classic. Normally done with beef, this method works great for any red meat, from venison to duck or goose. I use specklebelly goose breasts here.

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salmis of duck recipe

Classic Salmis of Duck

By Hank Shaw on March 14, 2014, Updated June 18, 2020 - 12 Comments

This is a venerable dish, one of the great classics of French cuisine. Napoleon could have eaten this, as could Victor Hugo, Camus or Charles de Gaulle. Escoffier certainly ate salmis, and my recipe is based on his.

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How to make pheasant confit

Pheasant Confit

By Hank Shaw on December 19, 2013, Updated October 29, 2020 - 23 Comments

Most of us know about duck confit — where you salt duck legs, then slow cook them in duck fat until they are meltingly tender, then you crisp them up in a hot oven? Yeah, that’s confit. There’s a reason it’s all over restaurant menus, but check it: This process works great with pheasant and other upland game birds, too!

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A plate of French fried frog legs

French Fried Frog Legs

By Hank Shaw on August 12, 2013, Updated August 2, 2022 - 25 Comments

We had some epic frog gigging last week up at Lake Tahoe. Yeah, I know, not a place you’d associate with hunting bullfrogs. But that just made it more fun. And once we got ’em, I just had to cook the frog legs in the classic French method. Call me a frog, eh?

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salmon rillettes on toast on a plate

Salmon Rillettes

By Hank Shaw on April 24, 2013, Updated January 4, 2021 - 22 Comments

One of the cool things about salmon is that it is rich enough to make rillettes with, especially when you use belly meat and the trim from around the bones. This is a pretty classic version, with both smoked and fresh salmon or steelhead trout.

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A plate of pan fried trout with peas

Pan Fried Trout with Peas

By Hank Shaw on April 8, 2013, Updated August 29, 2022 - 10 Comments

Ya gotta love ice fishing in California. First of all that it exists, second that you can fish through 2 feet of ice wearing a T-shirt, third that you can catch gorgeous rainbow trout. And when you do, you should treat them simply – with brown butter, parsley and lemon.

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Primary Sidebar

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!

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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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