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Confit, Rillettes, Terrines
Find It Fast About | Confit | Rilletes, Pates & Terrines About This is something of a grab bag category,…
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Grouse Soup with Wild Rice
This is a dish I came up with as a use for two skinned grouse I had from a trip…
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Turkish Roast Pigeon with Bulgur
No one cooks pigeons the way the Muslims do. Period. From Morocco to Persia, the Islamic world loves its pigeon…
Recipe
Chanterelles and the Sexiest Soup Ever
Some people spend their money on gadgets, rare wines, drugs or Craftsman tools. I spend mine on mushrooms. And after…
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Charcuterie
FIND IT FAST About Where to start Methods Recipes by type: Sausage | Confit & Rillettes | Smoker Recipes |…
Charcuterie
First, Catch Your Rooster
Can you eat roosters? Yes, you can eat roosters. Here is a story about a strange gift, an unusual challenge,…
Recipe
Braised Rabbit, and a New Way to Look at Food
This is a dish called Winter into Spring, something to make with rabbit, pheasant or turkey while the weather is still changeable.
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Braised Rabbit, Winter Into Spring
This is a rabbit recipe I’d like to call “Spring is Coming!” because it is a play off the rebirth…
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Wild Game Sauces
Many of the best cuts of wild game — breasts of birds, backstraps of wild boar or venison — are…
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Pheasant Legs with Mushrooms
This is an adaptation of a chicken recipe that appears in Paula Wolfert’s The Cooking of Southwest France, only I…
Ducks and Geese
Vietnamese Duck Pho
When I told Holly I wanted to make a wild duck pho, she smirked: “I think you should call it…
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Stuffed Goose Necks
Categorize this under “hardcore wild game recipes.” Making sausages using a bird’s neck as a casing was something I “invented”…
