Salmis (Sal-me) is one of those classic French preparations I love to make whenever the weather turns cool. We’ve actually had cold weather here in Sacramento — the mercury dipped to 42 degrees this morning. That’s cold for here at this time of year. As we are on our “empty the freezer” binge, I thought
It’s that time again — hunting season officially kicked off on Labor Day with the opening of the dove season. This year Holly and I spent the opener in Monterey County at the Native Hunt ranch with its owner Michael Riddle and 50 or so other hunters. My job: To feed them all for the
This is what I do with the livers of the deer and wild pigs I shoot. Mazzafegati is a soft, sweetish liver sausage from Umbria, in central Italy. Think of it as a mild-tasting version of Mexican chorizo. I first made a version of this in 2006 when I shot my first wild boar, and it
It’s summertime, and the eating is easy. With so much fresh produce, I am finding myself falling into a pattern these days: Chop, lightly cook — or not at all — toss with salt, lemon juice and olive oil, then eat. It doesn’t make for riveting food writing, but it does make for some riveting meals.
The hare is my personal Questing Beast and I am its Pellinore. Known as a jackrabbit here in the United States, hares neither are true rabbits nor are they particularly easy to cook. Maybe that’s why I love them. But under the right circumstances, they are plenty easy to hunt. Sadly, I have never been in
Skewered venison is about as old school as it gets. Whatever humans were before they were fully human realized shortly after mastering fire that sticking the meat of whatever deer were before they were fully deer onto a stick and roasting it was pretty darn tasty. Some things don’t change. I file this recipe under
We had friends over yesterday for a Memorial Day barbecue, and although we tried to keep it simple, I am really incapable of just cooking hot dogs and burgers. I did haul out some of my Greek loukaniko sausages, which went over well with caramelized onions, and I did in fact do burgers: Homemade venison
When life gives you wild turkeys, make wild turkey broth. Most of us bring home only a few wild turkeys in any given year, so you owe it to yourself to make a nice broth from the carcass. You can make broth from a skinned or plucked turkey, and you can either use the wings