Articles Tagged with: rosemary
“Squirrel Brunswick Stew with Acorns”

Young squirrel is good simply quartered and fried. Old squirrel is good stewed. When in doubt, it is safest to braise or stew a squirrel. Sometimes, for flavor and for whimsy, I like to add acorns to this recipe. Native Americans used to eat acorns, usually by grinding them and then boiling them. They are sometimes bitter because of their tannins, but this can be improved by grinding them and […]

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“Duck Cassoulet”

A cassoulet is an Occitan dish–that part of Southern France where they speak a beautiful and fading romance language, Occitan. It is a stew of beans and meat; sometimes pork, sometimes goose, or mutton or whatever else they please. It is hearty and traditionally cooked in a cassole, a deep earthenware pot with slanted sides. But since I am not Occitan, but me, I cooked mine in a skillet. I […]

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“Duck Confit”

I spent all day yesterday recipe testing. My freezer had gotten unruly and I had declared that nothing else was allowed in it so that all of the game meat I had collected since September could have a proper home until I could test it all for the “Girl Hunter” book. That has been the rule, strictly enforced with a deer antler. But then I decided I wanted my freezer […]

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“How to Cook a Whole Hog”

One of the questions I get most often from interviewers is “what is your favorite wild animal dish?” I always describe this one. From the first moment I tasted it, it earned itself a special place in the crevices of my mind. This is a whole wild hog, marinated for days and then smoked for many hours. There is also bacon and apples and molasses involved. We need to talk […]

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“Elana’s Gluten Free Olive Rosemary Bread & A Giveaway”

*Update:* The winner is… Gloria. Congratulations! You’re going to love this book. Send me an email to claim your loot! _______________________ I met a woman named Elana not too long ago. We met in a hallway of a hotel at a conference and as soon as we met I felt like I had known her for a long time. I just stopped going where I was going and sat on […]

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“Partridge in Orange Brandy Sauce”

This is a delicious little dish I made while bird hunting in Montana. You should really try it. Even if you don’t have a partridge handy, it will work with other bird meat… like chicken for example. I recommend keeping the bone in whatever meat you use so the meat doesn’t dry out. These are the things you will need: pancetta, orange, lemon, salt, pepper, brandy, olive oil, orange juice, […]

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“Braised Rabbit with Olives & Preserved Lemon”

Raise your hand if you have rabbit or chicken in your freezer. Great! Let’s talk. I am about to embark on a hunting spree. Elk in Wyoming, Javelina in El Paso, Pheasant in South Dakota, Partridge in England, Snowshoe Rabbit in Alaska, Squirrel in… where should I hunt squirrel? I hear they really know how to do it in Kentucky. And all the while I’ll be cooking up recipes for […]

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“Tuna Preserved in Oil”

In some parts of the country, the summer albacore run is in its prime. But even where tuna isn’t plentiful, this preserving technique is a must have. It falls somewhere between fresh and canned tuna, the Italians called it “conservata,” the old tradition of preserving protein in olive oil. It is usually imported from Spain or Italy and sells for as much as $50 a pound, which is especially unnecessary […]

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“Clam Chowder”

Also known as… “how to cook a clam.” Word on the street is that my clam digging pictures are freaking you out. I’m sorry to give you the heebie jeebies. But they taste good, I promise. Besides, don’t you want to know what to do if someone drops you on an island somewhere and tells you to fend for yourself? Here is what I did with the horseneck clams from my […]

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