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It’s morel season at last, and in celebration, I’ve revamped one of my favorite recipes for venison and morels. No fresh morels in your area yet? Use dried. They work fine in this recipe.
For the first time in years, I’ve shot a wild hog. That I am able to say that is a sign that karma comes back to you, if you have faith and persistence.
Andouille sausage is one of may favorites. The heavily spiced, smoked links go well with anything from a po’boy sandwich to gumbo – and you can make them with any meat.
Marinated mushrooms are a staple on any antipasti plate. They’re not pickled so much as they are preserved. Here’s how to do the technique the Italians call sott’olio.
I almost never make curries, but when I found fresh turmeric root at Whole Foods, I was compelled to give it a go. A Thai massaman curry is perfect for venison.
In honor of St. Patrick’s Day, here is my take on an Irish classic: Colcannon, basically mashed potatoes with green things. In this case, the green thing is cow parsnip.
What do you do with a jackrabbit? Go with a classic: A Tuscan pasta sauce with hare.
Fine dining is a high-wire act, a balance between art, technique and flavor. Miss one element, and the dish fails. This dish, I am proud to say, did not fail.