March hare: braising is the way to go when it comes to the rabbit's leaner cousin - the snowshoe hare

Article Abstract:

A recipe for braised snowshoe hare marinated in wine is presented. The time for the hare to marinate depends on how old the hare is. Braising is the best way to prepare hares since the meat is tougher and leaner than that of rabbit. The marinade cooks down to a tasty sauce.

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Panfish on the grill

Article Abstract:

Crappies and other panfish can be cooked outdoors in a skillet or on a grill if measures are taken to prevent sticking. A recipe for grilled black crappie with parsley sauce is presented.

Fish (Food product), Cookery (Fish), Outdoor cookery, Outdoor cooking

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Mastering wild goose

Article Abstract:

A recipe for roasting a young wild goose over a pan of boiling water and wine is presented. Instructions for making gravy from the drippings and for carving the goose are included.

Cookery (Geese), Goose (Meat)

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