These buckwheat crepes with eggs, lambsquarters, and chanterelles make for an incredibly wild, filling, and delicious breakfast or dinner!
This lake trout-stuffed rigatoni with pesto sauce is a bit fiddly to make, but so worth it. The stuffed noodles are an absolute delight!
This lambsquarters jap chae is a delicious dish to make as a main, or as a side to a larger Korean-themed meal!
This gochujang grilled Spanish mackerel was inspired by both Mexican and Korean recipes dealing with different types of mackerel!
This tandoori style wild turkey is made on the grill rather than in the tandoor, after marinating in a delicious spicy yogurt sauce!
This summer wild vegetable tempura is an incredible way to use up a couple handfuls of odds and ends during summer foraging!
These bourbon-brown sugar beaver baguettes are incredibly delicious and epic sandwiches made out of, believe it or not, seared beaver loin!
This venison chop suey recipe makes for a great weeknight meal. Featured on the Outdoor Edge Knives website!
This fancy mortadella salad with cherries, pistachios, and ricotta is the just what you need for a light, healthy, and delicious meal!
This cherry tomato summer salad is bursting with flavour and is the perfect thing to serve at a summer gathering or barbecue!
This creamy ramp and feta dip uses pungent wild ramps (leeks) to compliment the saltiness of the feta cheese in an incredibly tasty dip!
These purple dead nettle devilled eggs are stuffed with a play on spinach and artichokes, but with dead nettle instead of spinach!
These wild turkey pesto melts are the perfect thing to serve at a party or to those who may be dubious about eating wild game!
This wild turkey and nettle brothy beans dish is an excellent way to enjoy wild spring-time delicacies in one hearty and delicious dish!
This Sichuan fiddlehead and trout salad contains ingredients that were found together on a spring-time trout fishing trip!
© 2020 All rights reserved
