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Sochan with Potatoes and Venison Bacon (Bottom Greens)

Snapping Turtle Eggs

Foraged Pine Pollen and Honey Truffles

Rainbow Trout with Fiddleheads and Pheasant Backs

Baked Morels with Garlic Butter (Escargot)

Morilles à la Crème (Morels with Cream)

Pheasant Back-Spring Vegetable Soup

Simple Fiddlehead Fern Salad with Mint

White Wine Pheasant Backs

Pine Cone-Cider Jam / Varenye