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The Buick ‘Emerald’ Cocktail

Cooking, Drinks, Food, Food + Drink, Spring, SummerMay 3, 2013161Views 0Likes 3Comments

Folks, it's Friday, and I can tell you need a drink. I'm not projecting, I'm not!I was at Austin Food & Wine last weekend and went to a delicious dinner hosted by Buick in celebration of all of their new vehicles. And let me tell you they know how to mix a drink.I'm really into…

Squirrel Brunswick Stew with Acorns

Cooking, Fall, Food, Food + Drink, Main Courses, My Favorite Recipes, Rabbit, Hare & Squirrel, Soups & Salads, Wild Game, WinterMarch 13, 2012926Views 0Likes 12Comments

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…

Duck Cassoulet

Blog, Cooking, Duck & Goose, Fall, Food, Food + Drink, Main Courses, Wild Game, WinterFebruary 21, 2011216Views 0Likes 5Comments

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…

Duck Confit

Blog, Cooking, Duck & Goose, Fall, Food, Food + Drink, Main Courses, Wild Game, WinterJanuary 26, 2011168Views 0Likes 7Comments

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,…

How to Cook a Whole Hog

Blog, Cooking, Fall, Food, Food + Drink, Handy How To's, Hog & Javelina, Hunting, Main Courses, My Favorite Recipes, Spring, Summer, Wild Game, WinterDecember 22, 20102KViews 0Likes 13Comments

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…

Elana’s Gluten Free Olive Rosemary Bread & A Giveaway

Blog, Breads, Contests, Cooking, Fall, Food, Food + Drink, Sides & Snacks, Spring, Summer, WinterDecember 7, 2010169Views 0Likes 44Comments

*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…

Partridge in Orange Brandy Sauce

Blog, Cooking, Fall, Food, Food + Drink, Main Courses, Upland Game Birds, Wild Game, WinterNovember 6, 2010357Views 0Likes 7Comments

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…

Braised Rabbit with Olives and Preserved Lemon

Braised Rabbit with Olives & Preserved Lemon

Blog, Cooking, Fall, Food, Food + Drink, Main Courses, Marinades & Rubs, Rabbit, Hare & Squirrel, Summer, Wild Game, WinterOctober 14, 2010595Views 0Likes 16Comments

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…

Tuna Preserved in Oil

Appetizers, Blog, Cooking, Fall, Food, Food + Drink, Main Courses, Pioneer Skills, Summer, Wild FoodsAugust 24, 20102KViews 0Likes 12Comments

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…

Tag: rosemary

The Buick ‘Emerald’ Cocktail

Squirrel Brunswick Stew with Acorns

Duck Confit

How to Cook a Whole Hog

Elana’s Gluten Free Olive Rosemary Bread & A Giveaway

Partridge in Orange Brandy Sauce

Braised Rabbit with Olives & Preserved Lemon

Tuna Preserved in Oil

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Tag: rosemary

Click here to buy Georgia’s Award Nominated and Best-Selling books

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