From Field to Feast: Hunting and Cooking Wild Game and Fish

摘要

"I'm just the cook." That was my answer for years when someone would inevitably ask me if I hunted. You see, I was always cooking some type of game that my avid sportsman-husband Keith would bring home to my kitchen. In the fall and early winter he'd arrive with a bounty of ducks and geese. I would marvel at the feather patterns as I parsed them into cooking pieces for items such as duck a l'orange or smoked goose breast. A tasty ruffed grouse might come next, from the Finger Lakes National Forest in Hector, with the help of our German shorthaired, polka-dotted dog. Pickerel and perch would be coaxed from the ice in front of our home at the north end of Cayuga Lake-perfect for a winter meal of fish chowder.