confit

This curious dish — which has very little to do with actual cheese — was actually what first motivated me to start my Latvian Hare Trio. The final result may look like a traditional pâté,…

After last week’s hare loin, this post features the hare legs with another group of typical Latvian winter flavors: potato, sauerkraut, and animal fat. The recipe is pretty short, because most of…

Of all game meats, hare is one of the most full-flavored, and one of the most vilified. After all, not only are you eating a rodent, but the critter’s constant running suggests…

Spring turkey hunting season lasts the whole month of May in New York State, and a couple of weeks ago, I went upstate to try for a few birds with Hunstman Wayne.…

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…