Scott Leysath Cooks Orange Honey Glazed Goose
Monday, October 28, 2019
Wednesday, October 23, 2019
Monday, October 14, 2019
Mitch Kezar from THE HUNGER shares a delicious recipe for marinated, grilled snow geese with a blackberry reduction sauce.
Friday, October 11, 2019
Chef Brady shows us how to create a spectacular dish by cooking dove and grilled scallion mashed potatoes. Cooking Dove with a Firestone Double Barrel Ale
"Double Barrel Dove" This is a new and exciting spin on cooking dove breast.
Sunday, October 6, 2019
Wednesday, October 2, 2019
Pheasant The Old Inn way with head chef Ben Abercrombie
Ben pops over to Clinger Farm to see where the pheasant for The Old Inn comes from and then cooks it The Old Inn way. More at www.theoldinnrestaurant.co.uk
Tuesday, October 1, 2019
The first thing you need to secure, of course, are the ducks! Once you have your duck, gather: 1 stick of butter, 1 cup of dry red wine, 1/4 cup of poultry seasoning, 1 cup of duck or chicken broth, some green apples, onions, celery, bell pepper, oregano, and thyme. With these ingredients in hand, you are ready to make incredible roast duck.