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.
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.
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.