Recipe

Exploring My Ethiopian Roots

I’m not entirely sure why, but I have been thinking about my Ethiopian roots lately. No, not my genetic roots.…

Ducks and Geese

Wild Duck ‘Buffalo Wings’

Yes, of course I watched the Super Bowl! Haven’t missed one since the mid-1970s, and I must say that this…

Pheasant, Grouse, Quail

Pheasant Cacciatore

I do a lot of comfort food with big, flavorful, stew-y things loaded with tomatoes and herbs and some sort of…

Ducks and Geese

Duck Rillette

Duck rillette. If you know what this is, you definitely know your food. If you don’t, think of it as…

Recipe

Eating the Mystical Snipe

I went on my first-ever snipe hunt recently, and as soon as I had four of the little marsh birds…

Recipe

How to Cook a Duck Breast

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.

French

Classic Civet of Hare

This post could be subtitled, “Why the French aren’t all bad.” But then I could also fall back on the…

Ducks and Geese

Vietnamese Duck Pho

When I told Holly I wanted to make a wild duck pho, she smirked: “I think you should call it…

Recipe

Salmis of Wild Duck

Salmis (Sal-me) is one of those classic French preparations I love to make whenever the weather turns cool. We’ve actually…

Recipe

Grilled Venison Kebabs

Skewered venison is about as old school as it gets. Whatever humans were before they were fully human realized shortly…