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These Turkish venison livers with onions (arnavut cigari) will change your mind if you’re not too sure about liver!
Use this tutorial to make your best turkey yet and wow your friends and family. Spatchcocking is the best way to cook your turkey in my opinion. It allows the bird to cook evenly and quickly, resulting in juicy breast meat and succulent thighs
Wild goose liver on toast works as either a delightful canapé or a light lunch. Nannyberries should be harvested in the fall when black.
These seared wild goose and duck hearts are unbelievably tasty, especially with a hazelnut-sage oil drizzled over them!