An excerpt from Wild Abundance
A celebration of hunting camp culture that pairs a celebrity chef with a traditional hunting camp cook. Here, a sampling of recipes from Wild Abundance, a coffee table-cookbook hybrid that has a host of hungry hunters and cooks going wild.

DUCK BOLOGNESE
This dish always reminds me of our Italian hometown, Lucca. It is a traditional live-off-the-land dish. You can put almost any game meat or vegetable in this dish. You can always continue to add ingredients to this pot for several days. Eating this duck Bolognese is so comforting, it feels like your mother just gave you a hug. Serves 4-6. (Alex Grisanti)

1/2 cup lard or olive oil
1/2 pound mild Italian sausage
1 pound duck breast, sliced
1/2 yellow onion, diced
2 carrots, diced
2 celery ribs, diced
1 cup white mushrooms, sliced
2 cups canned whole tomatoes
1 cup white wine
4 cups chicken stock
1/2 cup tomato paste
11/2 cups milk
1 tablespoon fresh sage
1/3 cup Parmesan cheese
Salt and pepper to taste

Heat lard or oil in a large pot over medium high heat. Brown sausage and duck breast in lard or oil, breaking up sausage with a wooden spoon as it cooks. Remove meat and set aside. Add vegetables (onion through tomatoes) to the pot and cook until softened, approximately 5 minutes. Add white wine and put meat back into pot. Add chicken stock, tomato paste, milk, sage and Parmesan cheese. Bring to a boil, then reduce heat to simmer for several hours. Season with salt and pepper to taste. Serve over your favorite pasta.

ANDOUILLE PIGS IN A BLANKET
(John Currence)

Blanket Dough
2 cups self-rising flour, plus extra for rolling
2 teaspoons sugar
3 tablespoons lard or shortening, chilled
3 tablespoons butter, chilled
1 cup buttermilk

Whisk together flour and sugar in a bowl and cut lard or shortening and butter into flour with a fork until mix resembles coarse meal. Blend in buttermilk with a fork until dough comes together. Remove dough to a lightly-floured surface and knead until smooth. Roll dough 3/8-inch thick, and cut into 2 inch squares. Cut each square diagonally into two triangles. Makes approximately 3 dozen.

Assembly:
1/2 pound andouille sausage
1 egg, lightly beaten

Preheat oven to 400 degrees. Cut sausage into 1 inch pieces and then quarter each piece lengthwise. Place sausage pieces at the wide end of dough triangles and roll up together. Seal pointed end of dough with egg. Brush tops with egg and bake for 12 minutes or until golden brown.

DUCK POPPERS
These duck poppers inevitably show up in one form or another all around south Louisiana duck camps. Since they're made of ingredients that every camp has, it's no wonder they are so prevalent. At Bayou Club, Darius Girouard usually makes the duck poppers, and we shared recipes and this task. They are easy and delicious, no matter what species of duck you happen to use. Serves 4-6 as an appetizer. (John Besh)

1/4 cup sugarcane vinegar or balsamic vinegar
2 teaspoons sugar
2 shallots, minced
3/4 cup canola oil
3 tablespoons pecan oil
Salt to taste
Freshly ground black pepper to taste
2 whole boneless, skinless Mallard or Pekin duck breasts, sliced across the breast into strips about 1/2 inch thick
6-9 strips Benton's smoked country bacon or other thick cut bacon, cut in half crosswise
4 ounces cream cheese
3 pickled jalapeños, thinly sliced lengthwise
12 6-inch wooden skewers, soaked in water for 30 minutes

Whisk vinegar, sugar and shallots together in a large bowl; gradually add oils, whisking constantly. Season marinade with salt and pepper. Add strips of duck to the bowl and let them marinate for 30 minutes.

Lay a piece of bacon out on a clean work surface. Place a strip of duck on top of the bacon. Add approximately 1 teaspoon of cream cheese on top of each duck strip, then top with a piece of jalapeño. Season with salt and pepper. Wrap bacon around duck and jalapeño and slide a wooden skewer through to secure. Repeat the process with remaining bacon, duck and jalapeños, seasoning each with salt and pepper. Discard the marinade. Prepare a charcoal or gas grill. Meanwhile, wrap ends of the skewers with aluminum foil to protect them from burning while on the grill. Grill duck skewers until bacon crisps and has rendered its fat and duck is cooked medium, 5 to 7 minutes.

Notes:
Be sure not to cook the duck beyond medium rare; it tends to be dry. Don't cook the duck skewers in advance; have them ready for the grill, and cook when you're about to serve.