Hunting, training, martial arts, preparedness, conflict and ideas, equipment, and the connective tissue between them.
My Franchi died early last season, leaving me hunting behind a heavier Beretta A300. I wanted something lighter for the chukar hills, and the Benelli Ethos 20 gauge looked nearly perfect on paper. After about 500 rounds on clays, here’s what I think before taking it into the field.
Read article →Escoffier’s direct roast-gosling formula presented as a distinct, immediately served roast.
Read article →A 1903-only goose formula from Visé, translated into a practical garlic-cream preparation.
Read article →A direct gosling formula pairing rich braised goose with noodles and cool-sharp horseradish cream.
Read article →Escoffier’s direct English gosling formula, including its unusually generous sage-and-onion stuffing.
Read article →A direct gosling preparation whose Alsatian identity comes from sausage, sauerkraut, and bacon.
Read article →Escoffier’s direct gosling formula with its two distinct apple treatments preserved.
Read article →A source-faithful advanced wild reconstruction of Escoffier’s domestic Rouen duckling terrine.
Read article →A home-scale wild reconstruction of Escoffier’s domestic Rouen duckling mousse formula.
Read article →The richer domestic Rouen version of Port duck, kept distinct from Escoffier’s direct wild-duck Port formula.
Read article →Escoffier’s spare domestic Rouen Champagne formula, adapted honestly for a lean hunted bird.
Read article →A transparent wild reconstruction of Escoffier’s luxurious domestic Rouen duckling aiguillettes.
Read article →Escoffier’s domestic duckling ballotines rebuilt at home scale with explicit wild-duck identity.
Read article →A practical but still elaborate wild version of Escoffier’s domestic duckling hot pie.
Read article →Escoffier’s domestic duckling with peas adapted for hunted birds without losing its bacon-and-onion garnish.
Read article →A hunted-waterfowl version of Escoffier’s distinctly braised—not roasted—domestic orange duckling.
Read article →Escoffier’s domestic duckling-and-turnip braise adapted openly for lean hunted ducks.
Read article →A lean-wild-duck reconstruction of Escoffier’s domestic Aylesbury poêlé with mint.
Read article →A hunted-bird reconstruction of Escoffier’s domestic Nantes duckling and sauerkraut formula.
Read article →The source explicitly sends wild waterfowl to Escoffier’s pheasant salmis method; this reconstruction follows that carcass-sauce structure.
Read article →The source’s shared pintail-and-wigeon roast, retaining the whole-bird treatment and simple garnish.
Read article →Escoffier’s direct treatment for teal, kept deliberately plain and adjusted only for current doneness guidance.
Read article →A direct 1903 wild-duck formula centered on a restrained Port-flavored jus.
Read article →A 1903-only direct wild-duck treatment, translated and reconstructed without turning the cranberry accompaniment into dessert sauce.
Read article →A direct wild-duck formula whose identity comes from clear Bigarrade sauce rather than a sweet orange glaze.
Read article →The plain Escoffier wild-duck roast with its defining English apple accompaniment.
Read article →Escoffier’s direct wild-duck roast, rebuilt for a modern oven and current temperature guidance.
Read article →A molded pheasant terrine or loaf for serving cold or in neat slices.
Read article →Tender pheasant breast portions with a classic French-style pan sauce.
Read article →Tender pheasant breast portions with a classic French-style pan sauce.
Read article →A warm, airy pheasant soufflé served as soon as it leaves the oven.
Read article →Quick-cooked pheasant pieces with a classic French-style pan sauce.
Read article →Quick-cooked pheasant pieces with a classic French-style pan sauce.
Read article →A classic French-style pheasant dish served with grapes, orange, and pomegranate.
Read article →Tender pheasant breast portions with a classic French-style pan sauce.
Read article →Tender pheasant breast portions with a classic French-style pan sauce.
Read article →Tender pheasant breast portions with mushrooms and pan juices.
Read article →A classic French-style pheasant dish with truffles and a rich game sauce.
Read article →Quick-cooked pheasant pieces with truffles and a rich game sauce.
Read article →Quick-cooked pheasant pieces finished with a bright pineapple pan sauce.
Read article →Quick-cooked pheasant pieces with mushrooms and pan juices.
Read article →Quick-cooked pheasant pieces finished with mandarin and lemon.
Read article →Quick-cooked pheasant pieces finished with bitter-orange juice.
Read article →Roast pheasant with a classic French-style pan sauce.
Read article →Roast pheasant with a classic French-style pan sauce.
Read article →A classic French-style pheasant dish with Brussels sprouts and bacon.
Read article →A grilled pheasant dish with a sharp, mustard-forward finish.
Read article →A molded pheasant terrine or loaf for serving cold or in neat slices.
Read article →A comforting, gently braised pheasant dish with a classic French-style pan sauce.
Read article →A slow-cooked pheasant meal with braised cabbage and savory garnishes.
Read article →The Staccato HD 4.5 combines 1911 shootability with modern capacity, Glock-pattern magazine logistics, duty-grade reliability, and serious holster support.
July 15, 2026 · 9 minRead article →