Duck rillette. If you know what this is, you definitely know your food. If you don’t, think of it as a fancy way to say “potted meat.” See the difference? I’d eat “rillette.” Potted meat evokes images of SPAM and other industrial horrors. A rillette is basically a preserved, fatty meat product pulverized enough to be
I learned French cuisine early on in my cooking career, so there are a ton of French recipes for fish, seafood, wild game, edible wild plants and mushrooms here on Hunter Angler Gardener Cook.
I went on my first-ever snipe hunt recently, and as soon as I had four of the little marsh birds in hand I began plotting an appropriately glorious way of cooking what has been something of a questing beast for me. I devised what I thought would be such a plan, and Holly and I
This post could be subtitled, “Why the French aren’t all bad.” But then I could also fall back on the fact that this recipe is equally well-known in Britain, where it is known as Jugged Hare. Civet de Lievre sounds so much better, though… Pause for a moment and think about this recipe. Jugged hare,
Salmis (Sal-me) is one of those classic French preparations I love to make whenever the weather turns cool. We’ve actually had cold weather here in Sacramento — the mercury dipped to 42 degrees this morning. That’s cold for here at this time of year. As we are on our “empty the freezer” binge, I thought