Trichinosis is a rare – but real – issue when you are working with wild game, especially bear meat and wild pork. Here’s a rundown of the science and data on trichinae parasites in game, as well as how you can minimize the risk.
Search Results for: sous vide
Canada geese get a bad rap. Sky carp. Stinky, arrogant hissing birds. Yeah, Canadas can be nasty. But cooking a real, wild, Canada goose offers pleasures other waterfowl simply lack.
I am a huge fan of offal, and this extends to venison. Here’s an easy, non-threatening way to use a bit more of the deer you bring home. After all, who doesn’t like a little tongue?
Mortadella is one of my favorite sandwich meats. It is what our baloney wishes it could be. It is an emulsified sausage, like a hot dog, but much tastier. Traditional versions are made from pork and often have pistachios in them. Some are stuffed in a casing, some are not. This is my take on
This recipe is not for beginners. You need some freaky ingredients, you need to be able to cook sous vide, and you need to cook these legs for more than 12 hours. Still with me? OK, then. This is an incredible dish. It is essentially confit of duck or goose, with sausage inside, surrounded by
Yes, you can eat duck tongues. Crispy fried duck tongues are one of the best bar snacks ever!
Everything you need to know about how to make duck confit or goose confit at home.
Duck season is winding down, and we’re in our groove: Hunting, plucking, dressing and cooking the waterfowl we bring home. Over the years I’ve found uses for every part of the bird.