The foundation of this recipe was originally shared by Outdoor News reader, Edward Krenzelok of Tony, Wisconsin. We’ve modified his recipe a bit by adding sliced sweet potatoes, which is similar to a dish with Polish ancestry. Edward’s version calls for the preparation to be done on the stove top, and we recommend a heavy cast iron pan to do justice to the searing process and consistency of heat.
Although a full roast duck is a beautiful sight to behold on the dinner table, most waterfowl hunters know that once is a while, you’ll end up with a bird that is pretty shot-up, and that’s where this recipe comes to the rescue. Once you’ve cooked the bird meat and shredded it, putting the egg
Summer Salad with Grilled Goose + Stone-Fruit A Note From Chef: During the summer I try to grill as much as I can. Partly because I love dining al fresco, and also because I like to keep the mess out of the kitchen. This salad uses the best of summer produce, many of which you
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