- Wild Game
- Foraging Resources
Spring is here in NorCal. Normally I feel bad about it, almost ashamed. After all, so many of you are still locked in winter, and will be for months. But this is my reality. And I embrace it. In this episode I talk about early spring foraging, the end of hunting seasons and embracing transition in your life.
In this week’s podcast, I’m talking mushrooms. Specifically, how to get into mushroom hunting – safely. I talk you through the basics, how to get started, what varieties you will want to look for first, and how not to poison yourself.
Wapato, arrowhead, katniss, duck potato. This is a plant of a hundred names. All translate into fantastic. This is American’s premier starchy tuber (actually a corm) can be stewed, boiled and mashed or fried – eat it any way you would a potato. And like the potato, arrowhead chips are my favorite way to eat wapato.
This is about as classic French as you get. Salmis (sal-mee) of snipe: Salmis is where you roast a bird, make a quick sauce from the bones, and serve it with mushrooms and maybe some toast. This is a fantastic snipe recipe.
Wild rice, wild mushrooms, caramelized onions. What’s not to love? This is a perfect side dish for wild game like venison or duck or pheasant.
This is the dish I made to celebrate my first blacktail buck since 2009. It is the tenderloin of the deer, served with wild ingredients from a stone’s throw of where that deer last stood. Cooking with a sense of place sharpens the mind and roots you into your environment.
An ode to the ruffed grouse of the Northwoods, whether they’re in Minnesota, Wisconsin, Michigan or Canada. This recipe relies on flavors familiar to this part of the world: wild rice, mushrooms, cranberries.
Posted in American Recipes, Berries and Fruits, Fall Recipes, Featured, Foraging, Pheasant, Grouse, Quail, Recipe, Wild Game | Tagged German and Scandinavian Recipes, grouse, mushrooms, Wild Game | 4 Responses
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.