This venison and mushroom gravy on toast is a great way to utilize a small venison shoulder roast or shank and turn it into comfort food!
This New Orleans BBQ catfish dish is a spin on the classic BBQ shrimp dish found in the region, but made with bullhead catfish fillets.
This dirty rice with venison liver is a take on the New Orleans classic, which is usually made with ground pork and chicken livers!
This apache de corazón de venado is my take on what is basically Mexican beef ceviche, only I used venison heart in place of beef!
This mushroom ragout on polenta is an excellent dish to use up your wild mushroom hauls, though it can just as easily be made with store bought!
This smoky chorizo and squash soup takes squash soup to a whole new level! Warm, spicy, comforting, delicious!
This fingerling patatas bravas recipe has the added twist of black garlic in the classic aioli that tops it, creating a sweeter and richer version!
This ruffed grouse pimentón in a Spanish-inspired dish that consists of a plucked ruffed grouse rubbed in a smoked paprika paste and roasted!
These creamy miso mushrooms on toast are sure to please. A mix of wild mushrooms get cooked down with cream and miso paste then spooned onto toast!
This chicken of the woods (Laetiporus sulphureus) red curry is an easy meal to make on weeknights using wild foraged mushrooms!
This goose and potato yekhne is a play on the classic Lebanese beef and potato stew, or yekhne, but made with wild Canada goose legs!
This puffball French “toast” is a fantastic way to incorporate wild mushrooms into your breakfast or brunch!
This hen of the woods panzanella salad uses wild hen of the woods or maitake mushrooms and stale bread to create a twist on the Tuscan classic!
These “crab” jalapeño poppers are actually made with wild Hericium mushrooms, which resemble shredded crab meat in flavour and texture.
This Mongolian goose recipe is a take on the classic Mongolian beef recipe found in Chinese take out restaurants all over North America.
© 2020 All rights reserved
