• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Forager | Chef
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Interviews
    • Partnerships
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Meat and Game

    Recipes for Poultry and Birds

    • Perfect Pan Seared Foie Gras
    • Duck Soup with Wapato, Morels and Wild Rice
    • Dried Wild Mushroom Stuffing with Gizzard Confit
    • Chicken Soup with Galinsoga (Ajiaco con Guascas)
    • Grouse Scaloppini with Bacon Vinaigrette
    • Wild Goose Eggs
    • Sumerian Pigeon Soup
    • Wild Rice and Mushroom Casserole
    • Braised Pheasant Legs In Morel Sauce
    • Watercress Green Omelette
    • Unlaid Eggs
    • Creamy Chicken Livers on Toast (Cibreo)
    • Wild Rice Soup with Turkey and Dried Mushrooms
    • Grouse Wild Rice with Mushrooms
    • Vietnamese Coral Mushroom-Chicken Noodle Soup
    • Pigeon Breast with Bacon and Cherry Sauce
    • Pigeon Pie
    • Goose Confit Glazed with Wild Grape
    • Chestnut Honey Sauce
    • Duck Egg Omelette with Ricotta and Basil
    • Pan Roasted Chicken Breast with Mushroom Pan Sauce
    • Pan Roasted Chicken with Morel Sauce
    • Pheasant Mousseline, Morels and Spring Vegetables
    • Bok Choy In Saffron Milk Cap Broth With Quail Eggs
    • How To Cook a Peacock
    • Peacock Thigh Confit, With Chanterelles and Leeks
    • Peacock Neck Sausage
    • Duck Liver Mousse or Pate, with Cognac and Apple
    • Spruce Poussin, With Apple Mustard Sauce
    • Cockscombs
    • Roast Chicken "Demi-Deuil", With Black Truffles
    • Wild Juniper Duck Breast With Blackcap Berry Sauce
    • Truffle Salt Cured Duck Egg Yolks
    • Chicken Heart Confit
    • Milkweed Shoots Milanese
    • Baby Potatoes With Young Ramps And A Duck Egg

    Primary Sidebar

    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

    More about me →

    Get The Book

    the forager chef's book of flora
    The Forager Chefs Book of Flora

    As Seen On

    Footer

    BACK TO TOP

    Privacy

    Subscribe

    Be the first to hear what I'm doing

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Forager | Chef®