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Foraging and Cooking Mushrooms, Wild and Obscure Food

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Offal

Scrapple

Traditional scrapple made with liver, buckwheat, cornmeal and spices recipe

Do you like bacon? Pancakes? Crispy, browned things cooked on a griddle? Maple syrup? Of course you do, so fasten your seatbelt and come aboard Alan’s organ train, because we’re traveling to scrapple country. if you like offal, shoot, even if you don’t partake in the finer parts (sucks air through teeth) if you’ve never…

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Liver Ketchup

Liver ketchup, a condiment made from venison, lamb or other livers

Liver ketchup is another piece of history I came across doing research on lamb and goat in an old Scottish book by An Comunn Gaidhealach (a seriously legit Scottish name) first published in 1907 under the title of The Feill Cookery Book. Like most of the old books I have, a lot of the recipes…

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Venison Braunshweiger Dumplings

Venison braunshweiger or liver dumplings recipe

I’m always looking out for interesting ways to serve liver to people that don’t think they like offal, and these traditional German dumplings are a great way to do that. Liver and kidneys, especially from ruminants like deer, lamb and goat, are some of the hardest to get people to like, and alot of times…

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Smoked Rocky Mountain Oysters

Smoked rocky mountain oyster or testicle recipe

Fries, rocky mountain oysters, eggs, cowboy oysters, balls, or gonads, whatever you call them, the technical name is testicles, and if you’re here, you’re probably looking for a way to eat them. Congratulations, because this is hands-down the best recipe for rocky mountain oysters I’ve ever had–and I’ve eaten plenty. The first ones I had…

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Wild Rice Blood Sausage

Wild rice lamb blood sausage recipe

Black pudding, mutura, kaszanka, boudin rouge, zungenwurst, blutvurst, biroldo, morcilla, sanguinaccio. Across cultures, historical preparations for blood sausage will be found just about anywhere animals are harvested. And those are just sausage, don’t even get me started on the legion of other sanguine-devoted cultural specialties. Like most meat eaters, I love homemade sausage, and, once…

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How to Prepare Rocky Mountain Oysters (Testicles)

Lamb fries or testicles

The first testicle I ever ate would be the last one I ate for nearly a decade. I was still at St. Pauls Heartland Restaurant, which was a nose-to-tail palace of Midwestern Cuisine the likes of which will probably never be seen again. We cooked with only whole animals, and everything was used. Everything. Well,…

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Cibreo: Renaissance Chicken Livers on Toast

Cibreo recipe, a stew of chicken livers with cream and unlaid eggs

Cibreo, also known as everything-but-the-cluck stew, is an interesting Italian sauce off the beaten path of the usual tomato sauces, ragus, sugos, and things you might associate with Italian cooking. It’s a literal, visceral celebration of chicken, and speaks to a time when nothing was wasted. Not. A. Thing. This version is basically a little…

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Venison Heart Bolognese

Venison heart bolognese recipe

I love coming up with creative ways to introduce people to eating offal, and venison heart Bolognese is one of my new favorites. Many recipes don’t, especially those designed for Americans, gut my Bolognese (as I was taught by my chef from Rome, Angelo) always incorporates a little bit of offal, typically chicken liver, but…

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Fried Blood Sausage and Potatoes

Fried blood sausage and potato hash

I’m proud of the fact that I make my own blood sausage from lambs on the farm I harvest myself. It’s a process that’s pretty intimate, and not available to everyone, and from there, people that harvest their own animals probably don’t harvest the blood, so it’s a special sort of circumstances that have to…

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Beef Neck Terrine

Beef neck bone terrine en gelee with black trumpet mushroom inlay

I’ve created more versions of pates and terrines than I can count, and some of them blur together, but one sticks out above the rest: the beef neck terrine. It was a crowd favorite, but also burned in my mind as one server repeatedly asked me to show her where the fruit was. She was…

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Pork Terrine with Chanterelles and Foie Gras (Pate de Girolles)

Pork terrine with chanterelles and foie gras

When I was in Provence on vacation a few years ago, some of the best food I had wasn’t in fancy restaurants, it was in small places, you know, spots where locals hang out. The good spots, independent and run by families, most of them. One of the best memories I have of eating was…

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Blood Bread

Blood bread recipe

Blood bread. This is a great example of historical harvest preserving, and something my Scandinavian ancestors might have made. It’s also spooky sounding and perfect for Halloween. It’s all about being resourceful. When an animal is harvested, the very first things you can collect are blood, and offal, in that literal, visceral, order. These things…

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Chicken Blood Sausage

Chicken blood sausage recipe

I love cooking with blood. It’s hard to come by though, so that usually means it’s a once-a-year thing when I might help someone butcher a few lamb. I typically get enough for about 15 pounds of sausage out of that, which is plenty for me, and leaves enough so that I can donate some…

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Forager Chef

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Got treated to a home cooked meal of big lamb meat Got treated to a home cooked meal of big lamb meatballs from the Icelandic lambs @shepherdsongfarm gave us. 

It’s been a while since I had fist-size meatballs. They reminded me of dinners I had with Grandpa at Yarussos in St. Paul, where you got one meatball to rule them all on top of your spaghetti and red gravy. 

Obv I had to make some with venison, wild rice, ramps, and bergamot. The wild rice is fun. Hefty. 

Also forgot to oil my hands, like a chump. 🙄

#ballingonabudget #meatballs #naptime #venison #rampleaves #comfortfoods #rusticfood #monardafistulosa
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
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