Photography By Vince Lupo
When my wife and I discovered Easton, Md., we had no idea that the town was the epicenter of hunting on the Eastern Shore. The highlight of hunting season is Easton’s Waterfowl Festival (November 14-16) where visitors can view and purchase wildlife art. Personally, I focus on the art of eating wildlife and throughout the fall feature a menu at the inn that’s rich in unusual game. Finding sources for game meats can be as challenging as finding them in the woods, so my hat goes off to David Smith of Springfield Farms in Sparks, Md., who produces excellent organic game meats for restaurants throughout our state.
I have featured their rabbit and young goose in the recipes, and both have great flavor and tenderness. My cooking philosophy is quite simple with game—keep it simple and don’t overshadow the meat’s flavors. So don’t be shy when your hunting buddies offer up some of the game from the freezer—with these recipes, you’ll know exactly what to do with it.
Moroccan Spiced Rabbit with Lemon Herbed Couscous
Roasted Whole Goose with Caramelized Apples
Seared Loin of Venison with Garlic Confit of New Potatoes and Pan Jus
Roasted Five-Spice Pheasant with Wild Rice and Glazed Peaches
Andrew Evans is the chef and owner of The Inn at Easton.
