In Minnesota we love to hunt and if I have a bad weekend, there are always the endless coveys of relatives and neighbors dropping off birds at the doorstep. I store plenty of the confit birds (covered in their fat) in the fridge and crisp halves or quarters as needed, served with salads, on root vegetable mash, in tacos with tomatillo salsa or as a hash with fried egg for breakfast (I love that one). Try this salad. It makes a great fall luncheon or Sunday dinner entrée if you want something easy to throw together. Read more »
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.