It’s not often I write about my garden anymore; it’s gone as feral as I have. But every now and again, it gives me a gift. Like these beautiful white beans.
When the weather is balmy and the ducks aren’t flying, head to the bogs and look for the mystical snipe.
‘Tis the season for slow braises and duck hunting. I first posted this recipe back in 2007, but I’ve come a long way since then. Here is an updated, streamlined version.
Puffballs are basically the tofu of the mushroom world, so I normally avoid them. But when I found lots of little puffballs recently, I decided to make Sichuan ma po tofu, only with puffballs instead of tofu!
Today is a day for leftover turkey, domestic or wild. Whichever kind you ate yesterday, this risotto recipe is a great way to use leftover bits.
I am always on the lookout for interesting pheasant recipes, and this one really caught my eye: It’s from Michael Psilakis, one of the best Greek chefs in the country, and who happens to also be a hunter!
I am a huge fan of offal, and this extends to venison. Here’s an easy, non-threatening way to use a bit more of the deer you bring home. After all, who doesn’t like a little tongue?
Never before have I hunted so long and so hard for so little. If there is a game bird more elusive than the Hungarian partridge in Montana, I’ve yet to meet it.