
Portuguese Wild Duck Rice – Arroz de Pato
Portuguese wild duck rice is a great way to repurpose leftover roasted duck or goose into an incredible new dish!
Portuguese wild duck rice is a great way to repurpose leftover roasted duck or goose into an incredible new dish!
This Christmas flavoured wild duck liver pâté is perfect for charcuterie boards laid out for the holidays.
Haystack salads are a fun, easy, and delicious dinner idea made popular by the Amish and other religious groups.
Venison liver may seem unapproachable, but this pâté is something that even those who swear they don’t like liver will love!
Venison shanks get cooked down into shreds in this luscious Italian ragù sauce which goes perfect on tagliatelle noodles.
Use wild goose breast, beef or venison sirloin to make these mouthwatering grilled skewers, popular on the streets on Nigeria!
Follow this guide to make your own Turducken, a dish consisting of a chicken, inside a duck, inside a turkey!
Use this guide to debone a whole turkey in order to make turducken.
Follow this guide to debone a whole duck, whether it’s for a turducken, or a boneless stuffed duck roast.
Liver can be a tough one for a lot of people, even for intrepid eaters like me! This Turkish/Albanian method for cooking livers makes them very easy to eat, even for the liver averse. Serve it as part of a meze platter, or as the main course.
Cooking a whole fish in the wood stove or fireplace that is being used to heat your house is just so satisfying. Wrapping it tightly in foil ensures that there won’t be a mess in the wood stove afterwards.
Broccoli Beef… But With Goose This is a delightful way to incorporate wild goose into your diet. Using baking soda and a marinade to tenderize
Marinating the frog legs in buttermilk helps tenderize them and remove any ‘pond’ flavours that they happen to be carrying. You can find frog legs in the freezer sections of most Asian grocery stores and even some large chain grocers.
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.
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