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.
German and Scandinavian Recipes
Winter is a dark time, short days, cold weather. So I thought I’d make a dish that revels in this, something dark and brooding… and delicious. I present to you, Snow in Winter.
Here it is, my first beer recipe on Hunter Angler Gardener Cook. As you might expect, it’s an offbeat beer called a gose, which is a light, tart and slightly salty beer from northern Germany. My version uses foraged juniper, backyard lemon rind and handmade sea salt.
A Scandinavian take on fish chowder, this recipe uses a variety of fish and seafood, although any firm fish will work, along with a cool, optional ingredient: whey. Whey adds a bright tartness to the broth. This is such a great soup you’ll want to give it a go.
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.
I rarely breast out doves, but when I do I typically make this recipe. It’s German jagerschnitzel, only done with dove breasts. And since chanterelles are popping in several parts of the country right now, it’s a great time to make this classic.