Odds and ends for the end of duck and goose season.

Tamales and geese share something in common- there never seems to be enough of them in our freezer.

We almost always serve this gravy with biscuits and a bunch of fresh black pepper. It’s best served hot after a frigid morning chasing ducks.

Stuffing sausage into a deboned goose neck is a little bit metal.

For this honey-soy smoked duck, we add some soy sauce to a very simple brine, then glaze the duck with a mixture of soy, honey and garlic.

The fragrant notes of the basil and the slight tanginess of the tomatoes compliment the rich beef and bold soy and black pepper flavors.

This salami is distinctly ours- goose meat, fennel, & garlic from the farm & sugary persimmons we gathered along the field edge

Smoky, rich, and versatile

If you find yourself searching for a dish to serve first time wild game eaters or just want a sure thing for taco tuesday, this recipe never disappoints.

The origins of Oh My Gosh are dubious at best.

Skin so crisp it cracks into shards

Simple is the name of the game

Everything I want in a breakfast- salty, crunchy, and mushy, the perfect foil to runny egg yolk & hot sauce.