This is one of those dishes that’s a little time consuming to make, but it’s delicious enough to warrant the effort for an occasional treat.
Game

A recipe that will make you game for pheasant

  Cold weather brings to mind rich and hearty meals for me. Besides the usual beef, it’s the season when I think of serving game such as elk, buffalo, lamb, duck, goose and pheasant. Pheasant has a rich flavor that falls somewhere between duck and chicken, though not as fatty as duck meat. They’re roughly the […]

Using goose in a stew with barley, carrots, chanterelles and celery root makes a hearty winter dish.

Hearty stew showcases goose

A Marionberry pinot noir glaze and hazelnut crust adds distinctly Oregon flavors to this recipe for roast lamb chops

Easy lamb entrée for Easter reflects Oregon flavors

Pan-roasted, Belgian cherry beer-marinated quail, served with quinoa
Game

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

Ever since tasting tea squab many years ago at Chez Panisse in Berkeley, California, I’ve been fascinated by small game birds such as quail and pheasant. But it wasn’t until we moved to Salem, Oregon that I came across a specialty grocery store where quail and pheasant were available. If you’re a game hunter and […]

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

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

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