Hopefully by now you’ve picked up your May issue of F&S. If not, you’re missing out on another must-try recipe from our food columnist, Jonathan Miles. This month’s recipe is a spin on the classic dish duck a l’orange. But instead of fruit, this duck dish calls for a rather unusual ingredient: root beer. If you need some convincing, just take a look at the photo of the dish below.
Happy Cinco de Mayo! If you’re planning on celebrating with a Corona or two, you’d be hard pressed to find a more festively appropriate (and delicious) meal than our recipe for venison tamales. (Tip: If you don’t have time to braise the meat, cooking ground venison will lessen the prep time considerably and still satisfy your taste buds.)
In other Food News…
Hank Shaw, over at Hunter Angler Gardner Cook, explains how cook “everything but the gobble” of your wild turkey.
Georgia “The Girl Hunter” Pellegrini, shares her turkey brine recipe.
And some lucky restaurant goers in Florida are getting their first taste of lion.
Lastly, when this blog launched we mentioned that we wanted to include you as much as possible. Which is why we’d like to start regular feature on the blog: The Reader Recipe of the Week. So, please e-mail your best game or fish recipe (and a photo if you have one) to firstname.lastname@example.org. Starting next week, we’ll share one reader recipe every week.