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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. It’s snow goose, black trumpet mushrooms, and so much more.
Posted in Culinary Experiments, Ducks and Geese, Featured, Northern European, Recipe, Wild Game | Tagged German and Scandinavian Recipes, goose recipes, mushrooms, root vegetables, Wild Game | 9 Responses
If you’ve never braised pheasant thighs, you’re missing out. Unlike the drumsticks, which can be fiddly, the thighs on pheasants (and wild turkeys) are sublime when slow cooked. This recipe is based on a French one and uses lots of mushrooms.
The professional mushroom pickers call this time of year Winter Pick. It’s a time of abundance here in Northern California, a time when you can conceivably come home with 20 different kinds of edible mushrooms. It’s my favorite time of year.
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 | 9 Responses
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 | 13 Responses
For most of the world, porcini mushrooms are a feature of fall. But here in the West, we also get spring and even summer porcini. In fact, the biggest flush I deal with are right now, as spring fades into summer. To do justice to these mushrooms, we cannot look to Europe. We must develop our own porcini cuisine.
“Ever eat a pine tree? Many parts are edible.” That may be the most famous quote from the father of modern foraging, the late, great Euell Gibbons, who spoke those words in a Grape Nuts commercial back in the 1970s. He’s right, of course, and I’d like to walk you through just which parts he’s talking […]
When life gives you mushrooms, make tortellini out of them. OK, maybe tortellini are not everyone’s first thought when it comes to cooking fresh mushrooms. But I love these little packets of love, and making them with morels is especially lovely.