Asian
Happy Lunar New Year! I can't think of a better way to celebrate it than with potstickers, the Chinese dumpling Americans love most. My potstickers are filled with venison and yes, those are handmade wrappers. We don't mess around here on HAGC.
Recipe
Cappelletti, a variant on the well-known tortellini of Bologna, are normally served in a clear broth. My cappelletti are vegetarian, filled with ricotta and spices, but you could use meat, too. The soup is a rich, clear duck broth; almost a consomme. Simple yet, elegant.
Recipe
I could eat these all day long. Tangy, smoky and addicting, kabanosy, a Polish smoked meat stick, is what a Slim Jim dreams about when it sleeps at night. You want to make these. Now.
Featured
My life is governed by the near-constant need to process, butcher and store the fish and game we bring home. This is the Imperative of Protein, and while it is indeed hard work, I would not choose to live any other way.
Recipe
I am kind of in love with this gravy. Maple and bourbon sing together like McCartney and Lennon, and in summer I love me my maple-bourbon BBQ sauce. But it's winter, time for gravy. Paired with roast duck, it's a winnah...
Pheasant, Grouse, Quail
There is something about the combination of poultry and apples that just sings. This dish, Pheasant Normandy, is loaded with apple flavor and is larded with butter and cream. It requires no special technique or esoteric ingredients -- it's pure comfort food, and all it asks of you is a little time.
Venison
Yes, this is a generic name for a dish, but the exact veggies I used aren't the important part: The important part of this recipe is a Chinese cooking technique called "velveting." If you are a wild game cook, you need to learn this trick.
Ducks and Geese
Diver ducks have a reputation as smelly, fishy tasting birds. Sometimes that's true. But as I found out last week, even a clam-eating, saltwater duck can be magnificent at the table. Believe me, I am as shocked to write this as you are to hear it.
Italian
Sometimes you want a gentle hand when cooking rabbit. It is a delicate meat that can easily be overwhelmed by strong flavors. This Italian inspired recipe keeps things mellow to let the rabbit flavor shine. How? Don't brown the meat first.
Featured
I've seen a lot of hunters "breast out" a lot of birds this hunting season, leaving the legs and wings for the coyotes - or even just tossing them in the trash. It pains me to see this. It's my hope, in my own small way, to convince those hunters who do that to change their minds.
Wild Game
Behold the glory that is spickgans, a Pomeranian smoked goose breast that is at the pinnacle of German charcuterie. Goose, cured with juniper and black pepper and smoked over beech, oak or apple wood. The secret is in the shape, which makes it a delight to eat.
Venison
Forget hams and turkeys for Christmas. Roast a leg of venison instead. If you have a whole hind leg of a doe or small deer, this is a perfect recipe for the holidays. It's a lot like roasting a leg of lamb.
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