Evenings Spent in a French-American Kitchen After Adventures Along the Sporting Road with Fast Horses, Paper Hulls and Silk Lines

I live a life outdoors.  In the wild where I find the thoughts of the mind are stilled.  And that oftentimes brings a bounty from the land, which is then brought back into the kitchen for a celebration with family and friends.  And, life is filled with crossroads, intersections of sorts, where you have to make a choice between going up or down, left or right.  

I have always chosen the road less traveled—adventures along the sporting road you might say—and it has made all of the difference.  I hunt, I fish, I shoot and I cook.  I try to be wild, wise and free.  Farm to fork to table is my thing.  Tactical fishing, free foraging, and harvesting ethically, are my mottos.   You don’t have to be a chef to cook good food.  The flavors of the field and season, have fixated my palate.  And the clichés go on…

But seriously, putting aside those clichés of television chefs and celebrity sportsmen, let’s try to get down to business.  We live a life on the sporting road, which brings us to adventures afield and the resulting preparations at home.  Each time we go hunt, gather, fish or even shop, it’s an opportunity for a new adventure.  The recipes featured here are guaranteed to please both the professional chef and those that are new to the kitchen.  They are mostly here for our daughter’s reference and those of my friends, in response to their asking how did you make that one thing you made at a dinner party for us, etc.   Like stories, I only collect the best, but like in life, some are simple while others are complicated.  But rest assured, I only collect the best recipe of each dish and have added flairs when appropriate to please even our fellow traveling gourmands, but I have eliminated all of of the unnecessary b.s., whenever possible.  No need to search the internet or all of your cookbooks for a better version of each recipe, we have already done that for you, as these are tested, tried and true favorites.  I hope you enjoy them as much as we do and, even more so, we hope you have time to get out on the Sporting Road, making your own adventures.  Or start a new adventure at home, in the kitchen, with some of our seed to fork and wild game recipes.   One of the main problems of our society today is not only portion control, but the fact that we have lost touch with how to prepare ranged meat, gardened vegetables, and wild game.  My aim is to help in that regard as well, by featuring a variety of wild and fresh recipes complete with preparation instructions.

This site has no commercial purpose.  I am not trying to sell you anything and we don’t accept guest posts, advertising, nor paid promotions—it is simply my collection of personal recipes here at the chateau, together with various articles, stories and sporting tips thrown in for good measure.  I am a well-educated game chef, author, hunter, fisher and writer who loves adventure in the field and in the kitchen, and I am the collector of the stories behind those efforts, taken along our Sporting Road, and in life.  I only take the time to write down those recipes that I have personally then cooked, and only when the result was something that I thought was the best version I had ever tasted and something worth knowing.  These are mostly game to table recipes, as we try to eat clean and eat living foods, versus dead processed foods, here at the Chateau.   But do what you want to do in the kitchen, have fun and be creative, as I’m not trying to sell you on anything. We hope you come along on our adventures and enjoy our collections of recipes.  

Adventures

Cuisine and Recipes

Sporting Tricks and Tips