Catskills Mountains - Deer Hunting

Roasted Rack of Venison in Cider Sauce… and the Failed Deer Hunt

As I reported in a previous post, I went deer hunting earlier this month. While somebody who actually knows what he’s doing was driving the hunt, I was hiding in tree stands or blinds like this one, observing my little patch of forest. Believe me, after 4 hours spent sitting in a tent without moving, […]


Goose Confit, Sausages, and More

In Hungary, raising geese is a centuries-old tradition, its secrets handed down from generation to generation. A whole bird is used to prepare all kinds of dishes: roasts, soups, and even fat that will be spread on bread. Similarly, I wanted to explore a variety of ways to prepare all the parts of a goose, […]


Guinea Hen Satsivi

Satsivi is a thick Georgian sauce made with walnuts, onions and spices. There are many Georgian nut sauces, but this is the most famous. The sauce is served with poultry — especially turkey — or sometimes with fish. Although this is traditionally a cold dish (tsivi means cold in Georgian), I prefer to serve it warm. I choose guinea hen because […]


Uzbek Lamb and Green Pea Plov

A relative of pilaf, plov is a dish from Central Asia in which rice is cooked in a broth. The traditional version from Uzbekistan distinguishes itself in several regards: The base ingredients are fatty lamb cuts, rendered lamb fat, carrots, onions, garlic, hot pepper and spices. Depending on the region and season, each recipe adds other […]

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