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Nothing is wasted in classical Italian cuisine, including the giblets of birds. This is a venerable variant of the traditional Bolognese sauce made with the hearts, livers and gizzards of ducks or chickens. A great use for giblets — and an easy one to serve the skeptical.
Caramelized onions make any dish they appear in better. This recipe is no exception: Big venison steaks, onions and seared hen-of-the-woods mushrooms are autumn on a plate.
Posted in Featured, Foraging, Mushrooms, Northern European, Recipe, Venison, Wild Game | Tagged Eastern European Recipes, easy recipes, mushrooms, Polish and Russian Recipes, venison, venison recipes, Wild Game | 5 Responses
This is a classic Chinese stir fry with easy-to-find ingredients that I make with wild duck or goose — specifically snow geese, sea ducks or divers. Yes, you can eat them and in this recipe you’d never know they’re not “good ducks.”
Paw paws, the Hoosier banana, custard apple or Indiana banana. America’s largest native fruit, is indeed a little bit like a banana — and it makes a great ice cream.
Pairing venison with fruit is an age-old thing, and blueberry or huckleberries are a particularly good match. This recipe is an Icelandic version that is not sweet at all. The blueberries are balanced with mushrooms and wine to make a really classy yet easy dish.
Posted in Berries and Fruits, Featured, Foraging, Northern European, Recipe, Venison, Wild Game | Tagged berries and fruits, Foraging, German and Scandinavian Recipes, mushrooms, venison, venison recipes | 9 Responses
Belgian carbonnade flamande is one of that nation’s great gifts to world cuisine. It’s a dark, rich stew or braise that has a hint of sweet-sour-salty-spicy going on — and it’s fantastic with deer, elk or moose.
This is actually a salmon mousse, but that sounds a bit frou-frou to me. Really it’s a lovely smooth salmon dip that uses some fresh salmon, some smoked. Great on crackers for parties or for watching football.
Stroganoff is a great example of what the Italians call brutti ma buoni, “ugly but good.” It ain’t the prettiest dish out there, but it’s pure comfort food joy. I make mine with venison backstrap, and it’s damn good.