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FORAGER | CHEF

Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Offal and Organ Meats

suckling pig headcheese
As a professional chef I was trained in the arts of organ cookery, and it's a great passion of mine. Here you'll find recipes and techniques for real cooking, lost culinary arts most of society will never know or appreciate. Exciting experiments cooking with everything from blood, unlaid eggs, brains, trotters, testicles, and animal heads await you here, when and if you're ready.

Venison Liver Pate

Venison liver pate recipe

Looking for a good pate recipe for venison liver (or any liver for that matter?) here you go, this is my go-to. This is basically the same recipe I was taught by one of my old chefs, who learned it from a master butcher from Rome (Chef Fillipo Caffari). Mostly we would make it with…

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Dried Mushroom Stuffing with Gizzard Confit

Dried morel mushroom stuffing with gizzard confit

On one side of my family there’s often a collaborative effort for Thanksgiving. This year, I’m bringing my favorite dried wild mushroom stuffing, with a few handfuls of turkey gizzard confit for good measure. When I say my favorite stuffing too, I mean it. I’m including some images of the same recipe that go back…

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Unborn Venison

Pregnant_doe illustration by Xee Reiter

I’ve always loved Halloween, and I usually do something “seasonal” when it comes around. As a disclaimer, I have to tell you that if you’re one of my vegetarian or vegan friends, you’ll probably want to skip this one. If you eat meat, and you appreciate the interesting odd tidbit, you may find it interesting,…

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Moroccan Brains with Eggs, Tomato and Harissa

Moroccan brains recipe with eggs, tomato and harissa

There’s lots of ways to cook brains, but Moroccan brains with tomato and harissa are definitely one of the most famous. If you like dishes of spicy tomato-y business like shakshuka or eggs in purgatory, you’ll love it. Seriously. I’ve been doing lots of research on craniaphagy (if that’s a word) and reaching out to…

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Creole Blood Sausage Cake

Creole Blood Cake

Blood Sausage Cake is one of the more appetizing names I’ve typed into this website. All jokes aside, I can guarantee you that if you have access to fresh animal blood, and enjoy offal, it’s definitely for you. It tastes great, too, and if you have ancestors from Scandinavia, like I do, they’ll applaud you…

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Smoked Oxtails with Dried Mushrooms and Tomato

Smoked Oxtails with Boletes and Tomato (8)

Oxtails charred over a wood fire and braised with dried boletes, stock and tomato is a great way to enjoy one of the finest cuts the cow has to offer.  Literally the richest, most dense, collagen-packed meat on the animal, oxtails are a special treat, and I make sure to scoop up a few packs…

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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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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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Alan Bergo
Oeufs de Gaulle is a classic morel recipe Jacques Oeufs de Gaulle is a classic morel recipe Jacques Pepin used to make for French president Charles de Gaulle. 

You bake eggs in a ramekin with shrimp topped with creamy morel sauce and eat with toast points. 

Makes for a really special brunch or breakfast. Recipe’s on my site, but it’s even better to watch Jacques make it on you tube. 

#jacquespepin #morels #shrimp #morilles #brunchtime
Morels: the only wild mushroom I count by the each Morels: the only wild mushroom I count by the each instead of the pound. 

Good day today, although my Twin Cities spots seem a full two weeks behind from the late spring. 2 hours south they were almost all mature. 

76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
Italian wild food traditions are some of my favori Italian wild food traditions are some of my favorite. 

Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
Oh the things I get in the mail. This is my kind Oh the things I get in the mail. 

This is my kind of tip though: a handmade buckskin bag with a note and a handful of bleached snapping turtle claws. 😁😂 

Sent in by Leslie, a reader. 

Smells like woodsmoke and the cat quickly claimed it as her new bed. 

#buckskin #mailsurprise #turtleclaws #thisimylife #cathouse
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