This dish has Creole origins but has become a staple all over Louisiana. The name comes from the way the livers colour the rice. This is a great dish to use up any wild game livers.
This recipe is a whole day affair that results in a rich a delectable New Orleans staple, the legendary gumbo. This gumbo leans more towards a Cajun method than a Creole.
Vietnamese shaking beef, or bo luc lac, is usually made with cuts of beef like sirloin, flank, or ribeye. Replacing it with steak-like boneless, skinless goose breast makes for a natural fit!
These wild duck or goose carnitas tacos are made by applying a Mexican technique of slow cooking meat in fat and spices to great effect!
A comforting bowl of silky rice porridge is exactly what you need after the visitors, the noise, and the complicated cooking of the holidays.
Although it seems like a great idea to roast it, Canada geese are much better separated into pieces which can each be dealt with in their respectively suitable ways.
Use this tutorial to make your best turkey yet and wow your friends and family. Spatchcocking is the best way to cook your turkey in my opinion. It allows the bird to cook evenly and quickly, resulting in juicy breast meat and succulent thighs
Wild goose liver on toast works as either a delightful canapé or a light lunch. Nannyberries should be harvested in the fall when black.
There are many ways to preserve mushrooms, but this one may be the easiest. This sauce stays good in the fridge for months, and can be used on any number of things.
This special technique comes from Wicked Healthy (check out wickedhealthyfood.com for more amazing vegetarian recipes!) with a couple small flourishes of my own. By brining and pressing the mushroom, you end up with an extra meaty texture.
Kake Soba is a basic Japanese recipe for soy, mirin, and dashi broth poured over cooked soba noodles. In this recipe, lightly inspired by a Bon Appétit recipe, the broth gets simplified and the soup is topped with crispy and meaty Maitake mushrooms and an assortment of crunchy and spicy accoutrements.
This fusion of Italian and Japanese elements work as a perfect backdrop to show off the prized Maitake or Hen of the Woods wild mushroom.
Bún is a traditional Vietnamese dish of rice vermicelli noodles topped with meat, veggies, and sometimes chopped spring rolls. It is served with nước chấm, a bracing sauce made primarily of fish sauce.
These seared wild goose and duck hearts are unbelievably tasty, especially with a hazelnut-sage oil drizzled over them!
Manakish is a Levantine dish consisting of pita bread, slathered in za’atar, cheese, or minced meat and baked, almost like an Arabic pizza. Giving puffball mushrooms a similar treatment makes for seasoned crunchy on the outside, tender on the inside deliciousness!
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