Editor's Note: This is a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his website, wildgameandfish.com and ...

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Wild goose recipes get a bad rap. Goose meat is “often, yet unfairly, maligned,” as my friend Mark Norquist of Modern Carnivore likes to say. Or there’s the joke, “How to properly cook a goose,” which ...

If a butcher breaks down the goose for you, make sure you take home the entire bird, fat and all. All of it can be used. INGREDIENTS – 10-to-12-pound goose, butchered to 2 breast halves and 2 leg ...

Instructions: Trim the legs of any excess fat. In a Dutch oven or other large, heavy pot with a lid, heat the duck fat over medium-high heat. Add the legs and brown them, salting them as they cook.

Last week, I ran a collection of wild game recipes submitted by Council Grove’s Phil Taunton that were part of a hunter’s education handout he used back in the day. This week, I have a few more ...

Place sliced mushrooms in single layer in 2-quart shallow baking dish. Separate sliced onion into rings and arrange over mushrooms. Place drumsticks on top of onion, and sprinkle with minced garlic, ...

Add Yahoo as a preferred source to see more of our stories on Google. Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle When legendary chef Jacques Pépin was growing ...

When legendary chef Jacques Pépin was growing up in France, his family always served goose on Christmas Eve. The French holiday centerpiece is also a tradition in Britain, Denmark, and Germany. Here ...