Servings: 2Prep Time: 10 minutesCook Time: 5 minutes (if making your own balsamic reduction) Ingredients: 1 smoked duck breast, thinly sliced 4 cups fresh arugula ⅓ cup crumbled goat cheese ¼ cup toasted walnuts or pecans ½ small red onion, thinly sliced (optional) 2 tablespoons balsamic reduction* Freshly ground black pepper, to taste *Optional: Make …
🥗 Smoked Duck Salad with Goat Cheese and Balsamic ReductionRead More »
🥘 Pheasant à la Crème Servings: 2–3Prep Time: 15 minutesCook Time: 45 minutes Ingredients: 2 pheasant breasts, skin removed 2 tablespoons olive oil 1 tablespoon butter 1 shallot, finely chopped 2 cloves garlic, minced 1 cup cremini or button mushrooms, sliced ½ cup dry white wine (e.g., Sauvignon Blanc) ¾ cup heavy cream 1 teaspoon …
Venison Stew Ingredients: Venison cut into 1 inch chunks, carrots, potatoes, onions,, cut into edible pieces. 2-3 cloves of garlic, beef stock, red wine, thyme, bay leaf, salt, pepper–depending on the amount of stew you are going to be making–season to your taste. Instructions: In a large pot, brown venison in olive oil. Add chopped …
Servings: 4Prep Time: 15 minutesCook Time: 1 hourTotal Time: 1 hour 15 minutes Ingredients: 2½ to 3 lbs rabbit (cut into 6–8 pieces) 2 tablespoons olive oil 2 tablespoons unsalted butter 1 small onion, finely chopped 2 cloves garlic, minced 1 cup mushrooms (white or cremini), sliced 1 cup dry white wine ½ cup chicken …
Servings: 4Prep Time: 15 minutesCook Time: 2.5 to 3 hoursRest Time (Curing): 24–48 hours (recommended) Ingredients: 4 duck legs (drumstick + thigh) 1 tablespoon kosher salt per leg (about 4 tablespoons total) 1 teaspoon black pepper 4 cloves garlic, smashed 4 sprigs fresh thyme (or 2 teaspoons dried thyme) 2 bay leaves, crushed 4 cups …
Ingredients: Venison backstrap, olive oil, garlic, rosemary, salt, pepper to taste. Instructions: Marinate backstrap in olive oil, minced garlic, and rosemary for 2 hours. Preheat grill to high. Season meat with salt and pepper. Grill 3-4 minutes per side for medium-rare. Rest 5-10 minutes before slicing.
Ingredients: Squirrel meat (deboned and chopped), wild greens (like watercress or chickweed), wild mushrooms, onions, garlic, butter, flour, chicken broth, cream, salt, pepper, and pie crust. Instructions: Sauté onions and garlic in butter, add squirrel meat, and cook until browned. Stir in flour to make a roux, then slowly add chicken broth and cream to …
Ingredients: Ground wild boar, tomatoes (canned or fresh), onion, garlic, carrot, celery, red wine, fresh foraged herbs (such as wild garlic, or dandelion greens), fresh pasta, olive oil, salt, and pepper. Instructions: Cook onion, garlic, carrot, and celery in olive oil until soft. Add ground wild boar and brown. Pour in red wine, let it …
Wild Boar Ragu with Foraged Herbs and Fresh PastaRead More »
Ingredients: Quail, elderberries (fresh or preserved), honey, lemon juice, wild rice, mixed nuts (such as pecans, walnuts, or hazelnuts), butter, salt, and pepper. Instructions: Cook wild rice according to package instructions, then stir in toasted nuts and a bit of butter. For the quail, season and roast until cooked through. Simmer elderberries with honey and …
Elderberry Glazed Quail with Wild Rice and Roast NutsRead More »
Ingredients: Duck breast or whole duck, cut up — fresh blackberries, honey, balsamic vinegar, shallots, butter, salt, and pepper. Instructions: Score the skin of the duck and season with salt and pepper. Sear skin-side down in a hot pan until crispy, then flip and cook to your desired doneness. In the same pan, sauté shallots, …