- Wild Game
This is one of my favorite things to make with acorns, and for those of you who can’t do wheat, it’s gluten free. My acorn soup really shines with the garnishes of sour cream, slices of grouse (or chicken), and some fancy oil.
Deviled eggs are one of those foods I have a hard time controlling myself with. I’ve been known to eat a dozen at a sitting, and even though I know I’ll feel ill afterwards, I can’t stop eating them. These deviled eggs, made with smoked salmon, are especially good.
My third book, Buck, Buck, Moose – a cookbook dedicated to venison in all its forms — is almost ready. But I need your help to make it a reality. We’re doing a Kickstarter campaign to raise finds to publish the book, and everyone who preorders gets us closer.
Roast woodcock with a sweet-tart sauce of Michigan apples and Michigan-made vinegar, served on toast. It’s pure Michigan, and I wish I could get back there to hunt timberdoodles again soon…
It’s time to harvest pinon pine nuts in America’s West, and here’s what you need to know to find, pick and process your own American pine nuts.
Some days you remember forever. This tuna fishing trip was one of them. I spent a couple days, 40 miles off North Carolina, in search of tuna. We found them. Oh yes, people, we found them… and with the trimmings of those great fish, I made these Sicilian meatballs.
Here’s how to make prickly pear syrup without the sticky business of scorching and peeling the tunas, as the fruit are called. It’s all in how you strain the juice…
Classic Oaxacan chiles rellenos, made with dove meat in the picadillo filling. OMG this was so worth the effort! And you can do this recipe with pretty much any meat you have on hand.