Category: Game

A recipe that will make you game for pheasant

A recipe that will make you game for pheasant

Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.

December 29, 2015 | 0 Comments More
Hearty stew showcases goose

Hearty stew showcases goose

Using goose meat in a stew of beef broth and wine tones down its gaminess and chanterelles, celery root and carrots add a touch of winter flavor

December 1, 2015 | 0 Comments More
Easy lamb entrée for Easter reflects Oregon flavors

Easy lamb entrée for Easter reflects Oregon flavors

For Easter, lamb as well as ham are traditional entrees. So I set out to create a low-intimidation lamb recipe that can be easily tackled by most home cooks as well as include uniquely Oregon flavors.
For this recipe, I use lamb chops, which are easily found at grocery stores (even Winco carries them) and are easy to cook, and I combined them with an herb rub of sage, rosemary and juniper berries to complement the flavor of the lamb and then included a glaze using Marionberry jam and a crust of hazelnuts and bread crumbs to give it a signature Oregon flavor.

April 13, 2014 | 1 Comment More
Good things come in small packages: Belgian cherry beer-marinated roasted quail

Good things come in small packages: Belgian cherry beer-marinated roasted quail

You don’t have to be a hunter in Oregon to enjoy game birds like quail. It’s easily available and a marinade of Belgian cherry ale gives it a wonderful flavor.

May 19, 2013 | 0 Comments More
Duck Braised with Oranges and Peaches in Riesling — Cunard à l'Orange et Pêches

Duck Braised with Oranges and Peaches in Riesling — Cunard à l’Orange et Pêches

I’ve had a soft spot for duck. Peking duck, duck noodle soup, duck confit. Ooo la la. It’s no wonder I ended up in a state where one of the universities has a duck for a mascot.
One of my favorite ways to serve duck is to sear it in pork fat (aka lard) and then braise it in red wine. For a change of pace and since I had duck à l’orange on my mind on this occasion, I decided to use Riesling instead and add orange slices as well as preserved peaches, since peaches aren’t in season yet. This dish may be inspired by duck à l’orange, but unlike that dish, this one is easy to prepare and equally rewarding to your taste buds.

June 10, 2011 | 0 Comments More
Duck Legs Braised in Pinot Noir with Roasted Pears and Cipollini Onions

Duck Legs Braised in Pinot Noir with Roasted Pears and Cipollini Onions

“Tonight: Pinot Noir Braised Duck Legs with Roasted Pears and Onions” I wrote in my status quote on Facebook. Friends as far away as Texas declared they could be here by dinner time. Jane Owen, oboist with the Fort Worth Symphony and frequent spokesperson for the duck in Peter and the Wolf, sounded ready to make the trek if only her orchestra schedule would allow. Gail Cook, arts aficionado and book reviewer, was nursing an injured foot and requested special pampering in the form of room service. Would that I could! Alas, in the next few hours 23 commentators had joined the trail.

November 11, 2009 | 6 Comments More
Crater Lake – A Feast for the Eyes, Sustenance for the Soul, and Palate-Pleasing Wild Food - Grilled Venison with Blueberry, Oregon Pinot Noir and Balsamic Reduction and Wild Huckleberry Pie

Crater Lake – A Feast for the Eyes, Sustenance for the Soul, and Palate-Pleasing Wild Food – Grilled Venison with Blueberry, Oregon Pinot Noir and Balsamic Reduction and Wild Huckleberry Pie

Upon deciding to write an article about Crater Lake and the food we enjoyed there, I knew I wanted to locate some huckleberries, even though the season had just passed. I called D Loos, the produce manager at the Roth’s Vista Market here in Salem, to see if he could help. I told him I needed only a quart. D returned my call promptly and said I could have my huckleberries tomorrow afternoon. Great news! We’re having huckleberry pie this weekend.

When I was notified that my prize had arrived, I ecstatically went to fetch them. (Note to self: Always ask the price when placing a special order. My pie filling was going to cost me $13.99 a pound. Ouch!)

October 11, 2009 | 11 Comments More