Furred, Small GameWade TruongFebruary 27, 2019beaver, charcuterieComment Lentil & Beaver Ham Stew If we haven’t given you enough reason to cure a beaver ham, here’s one more. Furred, Small GameWade TruongFebruary 27, 2019beaver, charcuterieComment
Seafood, shellfishWade TruongFebruary 25, 2019oysters, friedComment Fried Chesapeake Bay Oysters Pair with cheap beer and plenty of good friends. Seafood, shellfishWade TruongFebruary 25, 2019oysters, friedComment
Furred, Small GameWade TruongFebruary 23, 2019beaver, charcuterieComment Beaver Ham, Apples and Cipollini Onions This side is a great use for leftover ham- beaver or otherwise- and comes together quickly. Furred, Small GameWade TruongFebruary 23, 2019beaver, charcuterieComment
Furred, VenisonWade TruongFebruary 22, 2019lumpia, fried, ground, appetizerComment Venison Lumpia It’s a good thing lumpia are so easy to make, because you’re going to want to make a lot of them. Furred, VenisonWade TruongFebruary 22, 2019lumpia, fried, ground, appetizerComment
Furred, VenisonWade TruongFebruary 20, 2019sous videComment Black Garlic & Porcini Venison Rack The intense mushroom flavor profile of the dried porcini, paired with the dark earthiness of black garlic, is the perfect complement to venison, done exactly medium rare. Furred, VenisonWade TruongFebruary 20, 2019sous videComment
Furred, Small GameRachel OwenFebruary 19, 2019squirrel, sous vide1 Comment Verjus & Sumac Squirrel Bright, citrusy flavors from sumac and verjus lighten up silky squirrel confit. Furred, Small GameRachel OwenFebruary 19, 2019squirrel, sous vide1 Comment
Furred, VenisonWade TruongFebruary 18, 2019sous vide, osso buccoComment Venison Osso Bucco & Frascatelli Pasta August’s canned tomatoes bring a bright summery pop to December’s dark, luscious venison Furred, VenisonWade TruongFebruary 18, 2019sous vide, osso buccoComment
Seafood, shellfishWade TruongFebruary 13, 2019oystersComment Oyster & Charred Leek Stew Creamy, with a hint of smokiness from the charred leeks, this oyster-studded stew is a real knockout Seafood, shellfishWade TruongFebruary 13, 2019oystersComment
Foraging, Furred, VenisonRachel OwenFebruary 11, 2019mushroomsComment Venison Osso Bucco Stroganoff We all have our guilty pleasures. Wade’s is stroganoff. Foraging, Furred, VenisonRachel OwenFebruary 11, 2019mushroomsComment
ForagingWade TruongFebruary 10, 2019mushroomsComment Wild Mushroom Miso Soup Rich, woodsy, mushroom flavors enhance the deep umami of the dashi and miso, for a dish that is both warming and light. ForagingWade TruongFebruary 10, 2019mushroomsComment
Furred, VenisonWade TruongFebruary 03, 2019braised, venison3 Comments Vietnamese Lemongrass Venison Cozy and comforting, warm up with lemongrass braised venison. Furred, VenisonWade TruongFebruary 03, 2019braised, venison3 Comments
Seafood, fin fishRachel OwenFebruary 03, 2019snakeheadComment Snakehead Summer Rolls Crisp, cool summer rolls, with aromatic herbs from our garden. Seafood, fin fishRachel OwenFebruary 03, 2019snakeheadComment
Feathered, WaterfowlWade TruongFebruary 02, 2019duck, goose, gizzards, offalComment Confit Gizzard Tacos Not everyone likes gizzards, but everyone loves tacos. Feathered, WaterfowlWade TruongFebruary 02, 2019duck, goose, gizzards, offalComment
Seafood, shellfishWade TruongFebruary 02, 2019oystersComment Oysters Blenheim A brighter and lighter take on the classic Rockefeller Seafood, shellfishWade TruongFebruary 02, 2019oystersComment
Seafood, fin fishWade TruongFebruary 01, 2019flounder, fish, friedComment Fried Flounder with Tapenade Fried fish reminds us of summer- screaming drags, breaching fish, long days on a tiny boat. Seafood, fin fishWade TruongFebruary 01, 2019flounder, fish, friedComment
ForagingRachel OwenFebruary 01, 2019mushrooms, pheasant back, friedComment Tempura-Fried Pheasant Back Mushrooms The perfect appetizer for recovering from a walk in the springtime woods ForagingRachel OwenFebruary 01, 2019mushrooms, pheasant back, friedComment
Waterfowl, How to & AdventureWade TruongJanuary 31, 2019duck fat, goose, duck, how to, wild fat3 Comments How to: Render Duck Fat There’s not much you can’t make better with a little bit of duck fat. Waterfowl, How to & AdventureWade TruongJanuary 31, 2019duck fat, goose, duck, how to, wild fat3 Comments
Feathered, WaterfowlRachel OwenJanuary 29, 2019Duck1 Comment Duck Breast Bulgogi We hunted for 3 days and when we got home, we made bulgogi. Feathered, WaterfowlRachel OwenJanuary 29, 2019Duck1 Comment
Furred, VenisonRachel OwenJanuary 28, 2019Comment Venison Pupusas Thick corn tortillas, stuffed with braised venison & cheese Furred, VenisonRachel OwenJanuary 28, 2019Comment
Seafood, fin fishWade TruongJanuary 24, 2019snakehead, seafood, quickComment Snakehead Coconut Curry Hearty, spicy, and warming, this is the quick and easy meal for a weeknight. Seafood, fin fishWade TruongJanuary 24, 2019snakehead, seafood, quickComment
Feathered, WaterfowlWade TruongJanuary 12, 2019Comment Goose Breast Tartare With the rise of “nose-to-tail” cooking and an emphasis on high-quality, local meats, tartare is on the upswing, and with good reason. Feathered, WaterfowlWade TruongJanuary 12, 2019Comment
Charcuterie, How to & AdventureWade TruongJanuary 01, 2019fresh sausage, cured sausage, whole muscle1 Comment How To: Grind & Stuff Sausages The basics of using a grinder and stuffer Charcuterie, How to & AdventureWade TruongJanuary 01, 2019fresh sausage, cured sausage, whole muscle1 Comment
Charcuterie, How to & AdventureWade TruongJanuary 01, 2019fresh sausage, cured sausage, whole muscleComment How To: Sausage Making Basics General tips & equipment for making your own wild game sausage Charcuterie, How to & AdventureWade TruongJanuary 01, 2019fresh sausage, cured sausage, whole muscleComment
Feathered, Furred, Venison, WaterfowlWade TruongDecember 29, 2018duck, venison, goose, whole muscle2 Comments Wild Game Pastrami Make the best damn reuben in the world. Feathered, Furred, Venison, WaterfowlWade TruongDecember 29, 2018duck, venison, goose, whole muscle2 Comments