Snow geese rule the winter skies in Northern California. They are among the hardest birds to hunt — and are among the most challenging to cook.
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.
A hearty venison soup based off a classic Scotch broth, with barley, turnips, carrots — and an ingredient dear to the Scots, fresh chopped nettles.
Of all the things I hunt, fish or forage for, nothing requires as much effort as shelling black walnuts. But it’s worth it. Black walnuts are to regular walnuts as a diamond is to cubic zirconium.
Venison stew is a standard in my home, and I make many varieties. This one, inspired by the flavors of Morocco and North Africa, is one of my favorites. If that sounds exotic, it mostly isn’t. Virtually everything you need to make this recipe you already have, or is easily found in the supermarket. I