I am a huge fan of offal, and this extends to venison. Here’s an easy, non-threatening way to use a bit more of the deer you bring home. After all, who doesn’t like a little tongue?
Blue Camas, camassia quamash, has been a staple of the Northwest Indians for centuries, but few modern cooks have experimented with this edible bulb. Here are the results of my experiments.
Nothing like a nasty winter rainstorm to get me braising meats — in this case a Portuguese style braised venison shank, with fresh nettles and celery root puree mixed with mascarpone cheese.
This is a dish called Winter into Spring, something to make with rabbit, pheasant or turkey while the weather is still changeable.