Wild Game
I have a thing for pigeons. They are super fun to hunt, and, when you hunt them on rural ranches where the birds eat grain and other wholesome foods, they are fantastic to eat. The British know this, which is why I take my cue from them in this recipe for roast pigeon.
Wild Game
This is a fundamental skill everyone who cooks duck or goose should know, especially if you are a hunter. Cooking a duck breast is like cooking a steak. A steak wearing a hat made of bacon!
Pasta, Risotto, Gnocchi
As excited I was about roasting a seriously good chicken the other day, I might have been even more stoked for the leftovers, which became this Tuscan classic: tortellini en brodo, little dumplings filled with leftover chicken and cheese, served in a clear chicken broth.
Ducks and Geese
Football food, people. Or party appetizers, whatever. Honey mustard wings are addictive and will make you save the wings on your ducks and pheasants forever more...
Find It Fast About Acorns | Other Starchy Things | Nuts About Wild starches are the toughest need for a forager to…
Foraging
Everything you need to know using acorns for food. When to collect, what kind of oaks are best, how to leach out the bitter tannins, how to store the acorns, make acorn flour - and acorn flour pasta.
Wild Game
This is a classic Italian recipe they use with pigeons, but it will work with squab, doves or even teal, too. Roasted birds, chopped fine and stuffed into an egg pasta, served with juniper butter with rosemary.
Foraging
“Ever eat a pine tree? Many parts are edible.” That may be the most famous quote from the father of modern…
Foraging
There's a lot of talk out there about people overharvesting ramps, the most dominant wild onion in the East. Some of that talk is true. Here's how to responsibly harvest wild onions of any sort, as well as how to prepare, store and preserve them.
Foraging
Morel hunting the way I do it is a lonely affair. Miles walked in a beaten, burned landscape. A morel here, a morel there. It's not the bonanza of a big burn, but I wouldn't give it up for anything.
Pheasant, Grouse, Quail
A recipe for simple roast pheasant that uses an easy brine and a hot oven to get perfectly done legs while keeping the breast moist and juicy.
Pheasant, Grouse, Quail
Most of us know about duck confit -- where you salt duck legs, then slow cook them in duck fat until they are meltingly tender, then you crisp them up in a hot oven? Yeah, that's confit. There's a reason it's all over restaurant menus, but check it: This process works great with pheasant and other upland game birds, too!
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