Mushrooms
No mushroom forms more of a backbone to my cooking than does the humble yellowfoot chanterelle. I will drive great distances in search of it, just so I have enough to get me through the dry months.
Ducks and Geese
Who doesn't love jerky? Good jerky - dry but not brittle, spicy but not overpowering - is God's gift to road food. Once made, this wild duck jerky will keep for months.
Ducks and Geese
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.
Ducks and Geese
If you have never smoked a duck before you really ought to. Duck and goose lend themselves to the caresses of smoke: They're rich, fatty and are wonderful as leftovers in sandwiches.
Who doesn’t love jerky? I mean, really. It is a staple in the duck blind, and duck or goose jerky…
When life gives you lots of ducks, make a duck pie. This is an English meat pie, filled with lots…
Foraging
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.
Ducks and Geese
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.
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Why is this recipe under “breasts?” Because this is one thing you can do with the breasts of “garbage ducks” that may…
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Find It Fast About | Confit | Rilletes, Pates & Terrines About This is something of a grab bag category,…
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Find It Fast About: Whole Meats vs. Salami | Where Beginners Should Start Recipes: Bacon | Hams & Other Whole…
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Toulouse sausages are the classic ingredient in cassoulet, that hearty bean, confit and pork extravaganza that is a hallmark of…
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