Cool Stuff – Spring
“Pheasant Confit”

To “confit” something, is to cure it in salt and then cook it slowly in fat. It makes the meat buttery and fall off the bone. Is there anything that sounds more glorious than that? It is common to see it done with duck legs, and other muscular cuts of meat, but here I’ve done it with a slew of pheasant legs that I brought back from my women’s Adventure […]

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“Barbecued Alligator”

I made you some alligator! I don’t cook alligator meat regularly, mostly because I don’t live in alligator country. But on a recent trip to Arkansas I was gifted a cooler full of alligator meat that was hunted locally by a farmer friend of mine (ie., the one who appears on the very first page of my book “Girl Hunter.” I luuuurve him.). Since we were planning a big outdoor […]

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“Boneless Chicken Stuffed with Bing Cherries”

Since watching my video on How to Debone a Bird, you must be wondering: what do I make with this beautiful fine-feathered beast once I’ve deboned it? Well, how about this recipe? Bing cherries are in season, but so are a lot of delicious fruits so feel free to switch it up–try peaches! Or, like I said, try some beautiful Bing cherries. They will need to be pitted of course, […]

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“Braised Venison Tacos”

On Sunday I went to watch an Australian car race at the shiny new track in Austin, but that is for another day. Then I made Venison Tacos! They were tangy and full of crunchy colorful bits.   I highly recommend making a big batch of this and having a taco party. If you don’t have venison try bison, beef, wild boar, elk, pork or whatever you fancy. The idea […]

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“Wild Boar Bolognese”

Happy Wednesday! Let’s celebrate the middle of the week with some hearty, juicy Wild Boar Bolognese, shall we? Here is episode #2. Stay tuned for many more cooking/how-to/DIY episodes you’ll be seeing here on this site. As always I’d love your feedback and questions in the comments section below. It is a work in progress, and like a freshly harvested pheasant, it will get better with time. Stay hungry my […]

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“Goat Tacos”

Friends! I’m so excited to share the first of many cooking episodes here on this site. For a long time you’ve seen many posts here with step-by-step photos which take you through the recipes, but we’ve decided to spice things up around here and give some of the how-to’s in a video format for those of you who learn better this way. As always I’d love your feedback and questions […]

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“Grilled Wild Salmon with Apricot Mustard”

Update! And the winner is… Pierre Desjardins: “There is a moment in early May, about two days where, for the first time the air is warm, sunlight bathes the delicate young green leaves…the first sidewalk cafés are open, walking leasurly and all the people look young and happy. Greatest time of all the spring season…love it!” Congrats Pierre, you will love this book, and might I add, you are a […]

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“Chorizo Scotch Eggs”

When I first went on a hunting trip in England a couple of years ago, I was introduced to Scotch Eggs and fell in love with them forever. They were served in the greenhouse during “Elevenses” which is the break the hunters take between the first three “drives” and the last three. We drank cherry brandy too during elevenses. The British are civilized that way. To see what I mean, […]

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“Bison Pizza”

Do you ever have scraps of meat that you’re not sure what to do with? Save your scraps in the freezer and then grind them up or chop them well and use them as a delicious pizza topping. This pizza dough recipe is great to make in advance and store it in the freezer in plastic bags. Then when you’re having a busy day like I am lately, you can […]

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