We had duck hunter and waterfowl guide Barry Good on the podcast for episode 159. He was kind enough to share his famous Duck Gumbo recipe with us! Make sure to let us know what you think by leaving a comment. Wild Duck Gumbo Ingredients: 2 wild ducks, cut up 1/2 cup vegetable oil 2/3 cup all-purpose flour 1 pound smoked sausage, sliced (andouille or chorizo preferred but any smoked sausage works) 2 cups chopped onions 1-1/2 cups chopped green peppers 1-1/2 cups sliced celery 2 tablespoons minced fresh parsley 1 tablespoon minced garlic 1 (14 1/2-ounce) can stewed tomatoes 2 bay leaves 2 tablespoons Worcestershire sauce 1-1/2 teaspoons pepper 1 teaspoon salt 1 teaspoon dried thyme...
Morels are a great mushroom to start one's mushroom picking journey and are perhaps some of the best table fare you might encounter. Cooking them can take some learning though. We recommend trying this tried and true recipe, delivered by April Willis.
Prepared by Tristan Cook Time: 8.5 hours My brother has recently started to incorporate the “tougher” cuts of venison into his cooking. Think necks and shanks, meat that typically has more connective tissue. The cool part of all that connective tissue is when cooked slowly, it will melt down, leaving you with both a tender and flavorful dish. While I love this idea, in practice I have been slow to adopt it into my routine. The thought of having to cook this whole chunk of meat requires some planning and exploration. The cold snap finally provided me with the impetus to concoct a dish I had been thinking about for a while, Venison Vindaloo. Vindaloo is a traditional tomato-based curry...
