Mushrooms
Mushroom Tortellini
When life gives you mushrooms, make tortellini out of them. I love these little packets of love, and making them with wild mushrooms is especially lovely.
Mushrooms
When life gives you mushrooms, make tortellini out of them. I love these little packets of love, and making them with wild mushrooms is especially lovely.
Scandinavian
Artsoppa, Swedish pea soup, is the most famous yellow pea soup recipe, although variations exist all over Scandinavia. This is a hearty winter meal.
American Recipes
Wild rice porridge is a great way to enjoy our native grain for breakfast: Creamy, studded with fruit, nuts and seeds, it'll get your day started.
Pasta, Risotto, Gnocchi
Yes, you can make risotto with red meat. This venison risotto is a riff of a beef risotto dish from northern Italy. It's essentially a venison rice porridge, loose and rich. Serve it in a bowl.
Italian
A chunky artichoke soup that relies on artichoke hearts and little meatballs, plus a simple, clear broth. A light winter soup.
American Recipes
A classic Minnesota tater tot hotdish with options to make the mushroom soup from scratch. This is a venison hotdish, but any meat works.
Recipe
A fresh and bright wild rice salad recipe that mimics Crisp and Green's "wild child" salad. I use grouse, wild rice and dried wild berries.
British
A recipe for the hearty Scottish stew powsowdie, traditionally made with a sheep or deer head, but which works well with other cuts of meat.
Venison
Venison liver and onions is a bedrock deer liver recipe you will want to learn. I normally don't like liver, so this recipe is for skeptics like me. I genuinely loved this dish.
American Recipes
A recipe for Southern oyster stew, a simple, brothy, creamy soup that highlights fresh oysters. It's a tradition in the South and, surprisingly, the Midwest.
Recipe
Panzanella di mare is an Italian bread salad with tinned fish. This is a winter panzanella with black kale, squash and sage. It's versatile, too.
American Recipes
A simple recipe for cranberry sausage stuffing with lots of variations depending on what you have on hand. Sausage, stale bread, nuts and dried berries are the stars.