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.
A simple method for cooking all dark meat grouse, like prairie chickens, spruce grouse or sharpies.
This dish is so simple, all the flavors come together beautifully. And if you’ve never made homemade spatzle, it’s easier than you think.
Dove breasts, marinated in Moroccan spices, stuffed in a date, wrapped in bacon and grilled. What’s not to love?
What goes together in life goes together on the plate. Fried dove breasts served with a pilaf of wheat, corn and edamame soy beans – things doves eat.
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.
A recipe for persimmon bread gone wild: Hickory nuts, acorn flour, dried lingonberries. It’s damn good for breakfast or as a snack.
Wild turkey tamales? You bet. And to make these even more autumnal, I add roast pumpkin or squash to the masa.