- Wild Game
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I write. I fish. I dig earth, raise plants, live politics and kill wild animals. I drink bourbon, wear seersucker or Wranglers with equal aplomb and wish I owned a farm. But most of all I think daily about new ways to eat anything that walks, flies, swims, crawls, skitters, jumps - or grows. I am the omnivore who has solved his dilemma.
I grew an awful lot of fennel over the winter. So much that I needed to find a use for it. I found one. Fennel sauerkraut. It may be my new favorite kraut.
I’ve been making pasta, mostly at home, but sometimes in restaurants, for more than 25 years. Over that time I’ve read a great many books on making pasta, and some of the best are very recent. Here are the best – the ones you will want to own if you want to make pasta at home.
Spring is in full swing here in California, and it’s not far off in the rest of the country. This recipe brings together several of my favorite spring ingredients: Rabbit, morel mushrooms and nettles, all in a lovely, Italian-inspired dish.
Posted in Featured, Foraging, Italian, Mushrooms, Pasta, Risotto, Gnocchi, Recipe, Wild Game | Tagged Foraging, italian recipes, morels, mushrooms, nettles, rabbits and hares, Wild Game, wild greens | 7 Responses
Here’s how to identify and eat the wild greens of spring: Dandelions, wild lettuces and other wild chicories. These are pleasingly bitter, super nutritious and awesome with meats and pasta.
This is a bit like venison barbacoa, but this version, from the Yucatan in southern Mexico, is so zippy it’s just as good eaten as a cold salad. Either way, this is an excellent recipe for a front shoulder, neck or roast.
Stalking the wild asparagus, as the late, great Euell Gibbons did, is harder than you might think. Here’s how to find and forage for one of spring’s finest wild edible plants.
Braised pheasant thighs with parsley roots. Parsley wha? Yep, there is a variety of parsley that grows fat, juicy roots. But parsnips or carrots would work just fine in this lovely, delicate, late-winter recipe.
Pike dumplings, or quenelles, to be exact, are an ancient preparation for the bony fish, but any fish will work here. These are light as air and are perfect floating in a clear broth – in this case, a wild mushroom broth.