A recipe for bierocks or runzas, bread buns filled with meat, cabbage, sauerkraut and onions. Bierocks can be made with any meat.
Northern pike make an excellent soup fish, as they are lean, white and firm — and, when you fillet them, you often get odd-shaped pieces that work well cut into soup bits. This is my take on Northern pike soup, done Manitoba style.
Old school venison pot roast, Eastern European style. Great with venison neck or shoulder.
A Nordic take on salmon soup. Chunks of salmon or trout, served with potatoes, cream, dill and, if you have it, whey.
Goose soup, Nordic style… sorta. A clean, bright goose soup with Nordic ingredients, but made in the style of Vietnamese pho. It’s awesome.
Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage.
This is actually a salmon mousse, but that sounds a too frou-frou. Really it’s an easy, smooth salmon dip that uses fresh and smoked salmon. Great on crackers for parties.
It’s spring bear season in many parts of the world. I can think of no better recipe for bear than these pelmeni. No bear? Use any meat.