A basic skill I use all the time is breaking down, or cutting up, ducks, geese and pheasants. Not every bird is worthy of a full-on roast: To me, such a bird needs to be fat, young and not terribly shot-up. For those birds with broken legs, shot-up breasts, that are skinny or very old,
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.
This post could be subtitled, “Why the French aren’t all bad.” But then I could also fall back on the fact that this recipe is equally well-known in Britain, where it is known as Jugged Hare. Civet de Lievre sounds so much better, though… Pause for a moment and think about this recipe. Jugged hare,
When I told Holly I wanted to make a wild duck pho, she smirked: “I think you should call it ‘phuk.’” Perfect! So here ya go: My wild game version of that Vietnamese classic soup. And lemme tell ya, it is phuk-ing good! I got the inspiration to make this dish after reading Heather’s post
I have for several years recoiled at the idea of hanging game birds. The idea of hanging shot pheasants or partridges undrawn and in the feathers for days and days just did not seem terribly hygienic or sane to me. Old texts wax rhapsodic about the sublime flavor of “high” game, which usually means pheasants
Roasting whole game birds has always presented something of a Hobson’s Choice for me: Perfect breast meat or properly cooked legs and thighs? Is it possible to achieve both? I suppose it is, but I have not yet achieved the perfect roast pheasant: Juicy breast, thoroughly cooked legs and thighs, crispy skin. This would be sublime.
This is a story about the lengths we hunters will go to get our game. It is also a story about how tough Johnny Ringneck can be. Saturday was the opening of pheasant season, and as we do every year, we go to a large rice farm off Highway 99 just north of Sacramento to
I have been working through my remaining game meats from last season, and I recently came upon a lone Western gray squirrel. Now most people would think, “ew!” and most hunters would think, “Ah, Hank’s leaving the bushy-tailed rat for last — not quite so tasty as venison or duck, eh?” Both thoughts would be