- Wild Game
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.
Beef or venison tartare is the “trust fall” of the culinary world: Raw meat and a raw egg yolk. If your ingredients are not impeccable, things can go very, very wrong. But done right, this is at once a primal and exciting little appetizer.
Live long enough and you will start forgetting about all those fish you’ve caught over the years. It takes a rare combination of time, place and fish to vault one from that nameless school and into your memory. It all came together recently for me in Nevada with a monster trout.
A great many of you reading this are new to hunting and fishing. My advice is always to work at first with experienced friends – or guides. But there is an etiquette to working with a hunting and fishing guide you need to learn. This should get you started.
I did it! I won the James Beard Award for Hunter Angler Gardener Cook! I am home from an amazing weekend that has left me reeling, As it sinks in, I realize that winning this award is as close as I’ll ever get to an Olympic medal.
Behold, one of the most vividly beautiful recipes I’ve made in a long time. Salmon Swedish style, with vattlingon. It screams Christmas, right? Wrong. This dish can only be made in springtime. Read more to find out why…
Posted in Berries and Fruits, Featured, Fish, Foraging, Northern European, Recipe, Salmon and Trout | Tagged berries and fruits, German and Scandinavian Recipes, preserved foods, salmon, wild food | 7 Responses
This is my version of a dish I had at Perbacco in San Francisco a few weeks ago. It’s so simple, but is a great combination. And if you’ve never made homemade spaetzle, it’s easier than you think.
One of the cool things about salmon is that it is rich enough to make rillettes with, especially when you use belly meat and the trim from around the bones. This is a pretty classic version, with both smoked and fresh salmon or steelhead trout.
Beyond the fact that stinging nettles are a superfood, they are just so damn pretty! Blanched, they lose their sting, and take on a lurid emerald. That green makes an exciting pasta — and a great ravioli filling. Yep, this is a double dose of nettle goodness.
If you like fried chicken, you’ll love fried quail. This is a Southern style recipe, where you marinate the quail in buttermilk, then fry it in a cast-iron pan. Pure Southern comfort food…
If there is one episode of Anthony Bourdain’s “No Reservations” that sticks with me, it is his trip to Venice. In that episode he has risotto di go, an ethereal dish that hinges on a magical fish broth. I’ve remade this risotto here with striped bass. It will transport you.