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.

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…

Vietnamese Duck Pho

When I told Holly I wanted to make a wild duck pho, she smirked: “I think you should call it…

On Hanging Pheasants

I have for several years recoiled at the idea of hanging game birds. The idea of hanging shot pheasants or…

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…

Grilled Venison Kebabs

Skewered venison is about as old school as it gets. Whatever humans were before they were fully human realized shortly…

Wild Turkey Broth

When life gives you a turkey, make turkey broth. Whether you are a hunter or not, most of us bring…

Venison with Morel Sauce

I am happy to report that the morel mushrooms in this venison steak were not the only ones we found in…

Venison Stock

Making stocks and broths are among the core skills of any good cook, and it is a labor or love…

Greek Venison Meatballs

  Is there a meal more comforting than spaghetti and meatballs? Not in my world. It is my go-to dish…