New Orleans BBQ Catfish
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 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 ruffed grouse pimentón in a Spanish-inspired dish that consists of a plucked ruffed grouse rubbed in a smoked paprika paste and roasted!
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.
These maitake XO noodles are made with wild maitake or hen of the woods mushrooms (Grifola frondosa) which get deep fried, then stir fried with XO sauce!
These venison shank sliders will blow your mind! Venison shanks get slow cooked until falling apart then piled onto brioche buns with delicious toppings!
This country fried goose gizzards recipe is a fantastic way to enjoy those large, baseball-sized muscles found in wild geese!
This “crab” linguine with Hericium is a mushroom-based pasta dish using lion’s mane, bear’s head tooth, or comb tooth in place of crab!
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