These ginger scallion bear dumplings are a wonderful way to eat ground bear meat. Always make sure the dumplings are cooked past 145°F on the inside!
This curry oil recipe will give you the perfect oil to drizzle over salads, sandwiches, or meats, or to use to cook noodles or eggs!
These roasted spring veggies with curry oil are a medley of fiddleheads, hosta shoots, and pheasant backs, roasted and served with curry oil!
This creamy tarragon pheasant and pheasant back mushrooms uses both the bird and mushroom with the bird’s namesake in a dreamy rich dish!
This spring forager’s curry uses bullhead catfish and plenty of foraged spring treasures to augment its Thai-inspired coconut curry base!
This Filipino wild pork sinigang is a sour tamarind-laced soup that is popular in the Philippines. I made mine with wild hog!
This morel and fiddlehead pasta with ramp butter is a fantastic way to use up some of your spring foraging bounty!
These shaved venison bagels with horseradish cream cheese make for a hearty handheld meal and are absolutely delicious!
These blackened alligator tacos are topped with a macque choux corn salsa and remoulade sauce for a real Cajun mash-up!
This rice with wild vegetables is based on the Japanese dish sansai gohan, or rice with mountain vegetables. I used local wild edibles.
This Japanese coltsfoot gomae is a take on the series of Japanese dishes that consist of vegetables tossed into a delicious sesame sauce!
This miso-milk braised wild pork tenderloin is a fantastic way to enjoy fully cooked wild pork and avoid potential trichinella parasites.
These Canadian maple leaf fritters are made from young sugar maple leaves, maple syrup, and beer. It couldn’t get any more Canadian, eh?
Video – These venison and provolone baguette sandwiches are made by piling a shaved medium rare venison roast onto bread with cheese and onions!
Video – This maple whisky trout jerky is an easy recipe will transform your catch into a truly delicious treat!
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