Making your own wild game stock sets you on the path to mastering game cookery, but making wild game consomme puts you on the path to becoming a Jedi Master of wild game. This stuff is mind-blowing!
Saturday chicken was one of my favorite dinners growing up. I had no idea how my mum made it, and when I asked, I was appalled… yet strangely excited. I had to make it.
I’ve been making mustard at home for years, but until I had a conversation with another food blogger last week, I never realized that making mustard is a mystery to most. It shouldn’t be.
A year ago my friend Chris and I hunted ruffed grouse in Minnesota. Since then we’ve decided to chase every grouse species in North America — this year’s quarry? Sharptails in North Dakota.
I had a few questions about the pici pasta with tomato-fennel sauce I made last week, so I thought I’d do step by step instructions on how to make pici by hand.
It’s hot. I don’t feel like cooking outside much. And I have lots of wild game in the freezer still. What to do? BBQ! Been meaning to try beer can pheasant for a while – and it works!
On Independence Day, what better wild ingredient to feature than Sassafras? The aromatic bark, leaves and roots were the first plant exported from North America to Europe.
Onions, in some for or another, are available all year long. They are the supreme storage vegetable. So why even bother to pickle them? Pickled onions are tasty, that’s why!