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Foraging and Cooking Mushrooms, Wild and Obscure Food

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Carnivore

The Case for Roadkill

dead roadkill pheasant by a car tire

  What I’d invite you to consider today, at least hypothetically, even from a distance, is roadkill, and why it isn’t as taboo or foul as it’s made out to be. Contrary to the jokes and stigma culture would have us believe, eating roadkill is completely safe with a basic knowledge of food safety, and…

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Boneless Rabbit Roulade

boneless rabbit roulade with a green salad

When I worked under the former personal chef to the princess of Monaco, boneless rabbit roulade was one of the dishes on my station. Essentially it’s a roll of rabbit, without bones, stuffed with a slice of prosciutto or other charcuterie that’s cooked and sliced, and served warm or cold. It takes some skill with…

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Buttermilk Fried Rabbit

Deep fried rabbit recipe

I’ve cooked rabbits a lot of different ways over the years, but buttermilk fried rabbit is, without a doubt, a contender for being one of the best rabbit recipes ever. It is everything you know and love about fried chicken, just a tiny bit different. Domestic vs wild  Heck, with the domestic rabbits I used,…

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Brain Fritters with Gruyere, Lemon and Sage

Lamb brain recipe fritters with lemon and sage

If you’ve never eaten brains, but are curious about them, these fritters should be the first thing on your list to make. If you’re a seasoned eater of elusive cranial sweets, you can probably say hello to your new favorite brain recipe.   The key with brains, at least for me, in trying to serve them…

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Brain Salad with Herbs and Pickled Peppers (Salade de Cervelle)

lamb brain recipe in eggs on lettuce

Nothing conjurs up the appetite like a canape of cold, chilled brains, am I right?  In all seriousness, I’m serious about normalizing offal, and, as brains are some of the most obscure, wiggly, and to most, ghoulish of organ meats, I’m trying to build a section of this site that can show how to cook…

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Smoked Venison Kidneys

sliced smoked kidney charcuterie

Smoked venison kidneys are not only one of the best ways I’ve had kidneys (steak and kidney pie is my other standby) but it’s one of the best recipes for offal and organ meats in my repertoire, period. If you’ve had kidneys are didn’t care for them in the past, or if you’re new to…

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Smoked Venison Brisket

Smoked venison brisket recipe

Yes, deer have brisket, and so do pigs, lambs and goats. While all the briskets (they sometimes go under the name of breast as well) of these animals are smaller than the typical beef brisket that most people think of when they hear the word, every one of them is worth cooking. I know there’ll…

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Smoked Venison Shank and Trotter Terrine

Smoked venison trotter-shank terrine en aspic gelee recipe

I love a good chunk of charcuterie, and this year’s wealth of venison has been crying out to be made into a sliceable terrine en gelee./aspic.  The venison trotters I mention in this post are chock-ful of collagen, making them the perfect thing to help bind a chilled headcheese-style terrine. You could definitely make a…

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Venison Trotters

Venison feet or trotters for cooking

Today, for your viewing pleasure, I present one of the most enjoyable culinary rabbit holes I’ve been down in a very long time. Behold the lowly deer foot, also called venison trotters or Bambi tootsies. Yes, you can eat the feet of deer, including what’s inside the hoof, and, although it might sound bizarre to…

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Steamed Fish with Trotter-Mushroom Sauce

Cod with venison trotter-mushroom sauce and celery leaf

Flecked with mushroom duxelles, lemon and herbs, trotter mushroom sauce is one of the richest sauces for fish I know of. When I have trotters, the first thing I usually make are crispy-fried cakes, but this earthy, mushroomy, herby sauce lifted with lemon is a great recipe for using up leftover minced trotter (you’ll have…

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Venison Trotter Cakes (Cromesquis)

Fried venison trotter cakes or cromesquis with highbush cranberry aioli

What’s golden brown, crispy-fried, ooey-goey and delicious? Venison trotter cakes. Almost like a meat-filled tater tot, trotter cakes or cromesquis as they might be called are a little chef secret I’ve adapted to venison here. Most of the time you’re going to see them made with pork, which is how I was taught to make…

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Dried Venison Soup with Timpsila (Bapa Wohanpi)

Dried venison soup with timpsila or prairie turnips (Bapa Wohanpi)

Venison bapa wohanpi soup is a rich stew made from all-dried ingredients that makes for a delicious, creative meal in the winter. After I cooked my venison trotters, the first thing I wanted to make was a traditional Lakota bison hoof soup, but, once I saw how much meat I got off the venison trotters,…

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How to Cook Venison Ribs

cooked venison or deer ribs with antlers on a board

There’s a lot of overlooked cuts on a deer, but ribs are probably one of the most commonly left on the carcass or tossed into the coyote pile. It’s a shame, since they can be great if they’re prepped right, but I also understand why a lot of people don’t harvest and cook venison ribs. …

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Tres Leches soaked in candy cap milk was a fun var Tres Leches soaked in candy cap milk was a fun variation I did on the house dessert of a little restaurant I was at for a time. 

Don’t be surprised if you smell like maple syrup a few hours after eating it. Using ground dried golden chanterelles is another variation that’s on my list to try. 

Link in bio to see how to make your own. 

#candycaps #treslechescake #myteethfellout #wildmushrooms #wildfoodlove
ARISE #fungimancer #frostbite #morels #tisthes ARISE 

 #fungimancer 
#frostbite #morels #tistheseason #mushroomhunting #winter #offseasontraining
Big thanks🙏 to all of you who showed your suppo Big thanks🙏 to all of you who showed your support with the first line of spirits @ida_graves_distillery and I collaborated on. 

Brock did a great job wrangling the wild things, and we have plenty of fun ideas in store (think aging nocino in barrels, new flavor combos, etc). If you’re in the Twin Cities and still need some, the amaro is #soldout but @ombibulousmn has nocino, and should have the spruce  liquor (goes down like pine gin) soon. Thank you!

#distillery #foragedcocktails #nocino #craftspirits #drinkatree #mnspirits #smallbatch #godscountry
Let’s talk roadkill. Honestly, roadkill is too s Let’s talk roadkill. Honestly, roadkill is too specific a term for me—I don’t limit myself to vehicular-harvested meat. 

However you feel about the topic, grab some popcorn and head over to the comment section on my blog (link in bio) for the 🔥personal stories from readers have shared from around the world. 

There’s the kid who brought home a nutria after school, a wife getting 4 deer with the same car, a train hitting a herd of elk, a bear named squish, living in a house with weasels, and more. 

#budgetgourmet #gleaning #scavenging #meatismeat #roadkill #freefoods #finderskeepers #wastenotwantnot
Sam Thayer dropped 25 lbs of his highbush cranberr Sam Thayer dropped 25 lbs of his highbush cranberry cultivars (3 types!) on me before the last snowfall and I honestly don’t even know where to start after processing them. I’d already made jams and hot sauce already and I have enough for a year. 😅

Great time to practice the cold-juice which ensures the juice isn’t bitter. 

Anyone else have any ideas? 

You can still find some on the shrubs if the birds didn’t get them up by the north shore. 

#highbushcranberry #winterforaging #birdberries #sweetnectar #foragerproblems #juiceme #embarassmentofriches #wildfoodlove
100% wild candy bars. I don’t usually make raw v 100% wild candy bars. I don’t usually make raw vegan snacks, but when I read about Euell Gibbon’s wild hackberry candy bars I had to try them. The  originals were just crushed hackberries and hickory nuts, but, I’ve read that Euell grew to dislike the crunch of hackberry seeds later in life. 

Here’s the thing though, if you sift the hackberry flour, you get a fun texture, with no worries about cracking a tooth. 

These are equal parts ground hackberries, dried wild blueberries, and hickory nuts, with a splash of maple syrup to bind.

The end product is a shelf stable, nutrient-packed bite filled with protein, carbohydrates, fats and natural sugars infinitely adaptable to your local landscape.

The texture is chewy and nougat-like, and now I’m curious to see how they’d perform baked in recipes that use frangipane or almond paste. 

#euellgibbons #energybars #hackberry #crushin #paleobreakfast #tradionalfood #wildfoodlove #rawfoods
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