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…
Venison
Venison Tenderloin with Roasted Red Peppers
Tenderloins are morsels to be treasured. For those of you who don’t know, the tenderloin is a small strip of…
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…
Charcuterie
Italian Wild Boar Liver Sausages
This is what I do with the livers of the deer and wild pigs I shoot. Mazzafegati is a soft,…
Recipe
Grilled Venison Kebabs
Skewered venison is about as old school as it gets. Whatever humans were before they were fully human realized shortly…
Wild Game
Wild Turkey Broth
When life gives you a turkey, make turkey broth. Whether you are a hunter or not, most of us bring…
Charcuterie
Loukaniko: Traditional Greek Sausage
Loukaniko is an ancient sausage, dating back to Classical times. Nowadays it is a coarsely ground Greek country sausage that,…
Recipe
Bacchus Biscuits: Greek Fennel Cookies
I first made these fennel cookies for our annual Big Fat Greek Party, a festival of all things Greek we…
Recipe
Spring Carrot Pickles
Pickling is not solely the province of sweltering August kitchens. I have slowly begun to put up produce in every…
Recipe
Venison with Morel Sauce
I am happy to report that the morel mushrooms in this venison steak were not the only onesย we found in…
