As we’ve eaten our way through the deer I killed last fall, I’ve started cooking some of the backstraps, those beautiful 20+-inch-long pieces of loin. I’m thrilled to say that this is without a doubt the best venison steak I’ve ever eaten, and it has totally justified spending three days in a tree strand. The meat […]
Here’s a recipe that gives me lots to talk about: Babka is a brioche-like yeast cake found in many Eastern European countries, from Albania to Russia. It’s often baked for Easter Sunday, and it’s not infrequent that you see dried fruits added to the mix. The babka was the inspiration for the more widely known French rum […]
Here is another recipe I adapted from the Derrydale Game Cookbook. The original had you keep the whole bird on the bone, which must have been pretty hard to cut and eat once it was wrapped in forcemeat and ham! My pheasant is completely boned before being rolled, and the legs and wings, which are […]