Who doesn’t love meatballs? Konigsberger klopse is a classic German meatball recipe that historically uses veal, beef or pork. I made them with wild boar.
A recipe for a juniper wild ale with pine needles that I call Junipine. It’s a red ale fermented with the yeast on the juniper berries.
Fried mussels done Greek style, with Mediterranean spices in the flour and served with garlicky skordalia dipping sauce.
Hunting turkey in the Sierra Nevada in springtime can be frustrating, and, if you’re successful, rewarding. Turkey hunting on public land can be tough.
If you’ve never eaten a cardoon, think artichoke stalks, which is essentially what they are. Cardoons are a little work to prepare, but baked with Italian cheeses they are lovely.
Duck or goose confit, chopped and stuffed in a taco, served with special salsa verde. So good.
It should be obvious by now how much I love spring onions in all their forms. This light, lovely Italian rice dish highlights whatever wild or store-bought green onion you have on hand, spiked with fresh spring green herbs.
Deceptively simple, the ancho sauce really makes this dish. Elk, deer or any red meat will work here.