This cream of chicken of the woods soup is a tasty, chowder-like soup made from wild chicken of the woods (Laetiporus sulphureus) mushrooms!
This rabbit and chanterelle picnic pie uses an old English way of making pies which makes them even better to eat cold, like when on a picnic!
This shredded venison shank rendang is a riff on the Indonesian dry curry traditionally made with cubes of beef or water buffalo.
This garlic butter panfish sandwich is the perfect thing to make with a mess of perch or bluegill. Crunchy chips offset the silky soft fish.
This “chicken” caesar salad with chicken of the woods mushroom is a hearty dinner salad, riffing on the ubiquitous chicken caesar salad!
This baked black walnut brie in puff pastry is the perfect wild edible dish to serve to guests as a delicious, gooey, appetizer!
This old man of the woods frittata is the perfect wild mushroom dish for a single hungry forager after a successful mushroom hunt!
This creamy miso udon with wild pork and corn is a really fun way to enjoy wild or domestic pork. Try it tonight!
This brothy Icelandic wolffish with new potatoes and chanterelles is a delight to behold – and to eat! Serve with bread to sop up the broth.
These Middle Eastern venison wraps are an absolute delight. Made with venison, baba ganoush, rice, and salata biladi.
This sheet pan bass with garlic scape pesto, cooked over new potatoes is a great and easy way to cook freshly caught whole fish!
This wild pork, chanterelle, and apricot tagine is a Moroccan-inspired stew made with wild ingredients, best served with rice or couscous!
These Top 10 goose recipes are my favourites using wild goose as the starring ingredient. Goose makes for superb eating if you cook it right!
These moose burgers on bannock buns employ lots of wild ingredients and flavours, including cranberry ketchup, chanterelles, and spruce salt!
This pike head congee uses a broth made from, you got it, pike heads to cook the rice. The heads add an incredible flavour and texture!
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