I do a lot of comfort food with big, flavorful, stew-y things loaded with tomatoes and herbs and some sort of meat. In this case the meat is pheasant, and what better dish than pheasant cacciatore? Hunter’s style. The French call it chasseur, the Spanish cazadores, the Italians cacciatore. This dish in its variations exists in
Rillettes. 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 “rillettes.” Potted meat evokes images of SPAM and other industrial horrors. Rillettes are basically a preserved, fatty meat product pulverized enough to be spread
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
Searing a duck or goose breast is the foundation upon which almost all duck cookery is based. It is important to know how to do it right. Here are step-by-step instructions.
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,
When I told Holly I wanted to make a wild duck pho, she smirked: “I think you should call it ‘phuk.’” Perfect! So here ya go: My wild game version of that Vietnamese classic soup. And lemme tell ya, it is phuk-ing good! I got the inspiration to make this dish after reading Heather’s post
Tenderloins are morsels to be treasured. For those of you who don’t know, the tenderloin is a small strip of meat on the underside of an animal’s back; it does very little work, and as such is always meltingly tender. Thus the name. It is filet mignon. It is also a cut that I rarely
I first made this stew from a whitetail doe I shot in an alfalfa field in northern Wyoming. She was a magnificent animal — with a thick layer of sweet, grain-fed fat — and this is a magnificent stew. Everything falls into place together, and the flavors, seasoning and texture of this dish all come out perfectly. I