Meat and Game
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Pigeon Breast with Bacon and Cherry Sauce
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Nasturtium Salad with Milkcaps and Shrimp
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Linguine with White Clam Sauce and Chanterelles
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Pigeon Pie
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Classic Fried Frog Legs Recipe
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How to Make Real Venison Bacon
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Spring Ramp Burgers
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Lobster Mushroom Burbot with Crayfish Butter
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Smoked Venison Ribs with Spicy Wild Plum Glaze
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Smoked Venison Shanks Glazed with Birch Syrup
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Venison Rib Chops with a Black Trumpet Crust
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Goat Stew with Barrel Cactus and Tepary Beans
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Chicken Blood Boudin Noir
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Venison Schnitzel with Mushrooms and Spaetzle
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Hotch Potch Stew (Hairst Bree)
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Venison Pot Roast with Chanterelle Stuffing
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Fried Lotus Root Stuffed with Sausage
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Goose Confit Glazed with Wild Grape
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How to Make Garum From Meat
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Puffball Mushroom Bratwurst
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Pork Short Rib and Burdock Soup
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Smoked Heart Sausage
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Chicken Terrine with Bacon and Mushrooms
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Fried Cabbage with Bacon, Onion, Garlic and Caraway
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Venison Breakfast Sausage with Wild Blueberries
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Lamb Sweetbreads with Fermented Nasturtium Capers
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Venison Neck Roast with Mushroom Sauce
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How to Cut up a Rabbit
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The Mangalitsa Bacon
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Venison Tenderloin Crusted with Dried Morels
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A Northwoods Garum
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Chestnut Honey Sauce
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Saffron Milk Cap Mushroom Paella
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Wild Rice Flour Crusted Sunfish
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Flank Steak with Mushroom Hash
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Duck Egg Omelette with Ricotta and Basil
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Pan Roasted Chicken Breast with Mushroom Pan Sauce
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Pan Roasted Chicken with Morel Sauce
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Breaded Breast of Lamb Recipe with Spicy Tomato Sauce
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How to Stuff a Rabbit Saddle