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Ate my first mushrooms from the Amanita amerirubes

Ate my first mushrooms from the Amanita amerirubescens (blushers) group this year, but it wasn’t the first time I’d collected them, it was the 3rd. As many of you know, the Amanita genus is home to both famously lethal, and delicious mushrooms.

💀Not for beginners💀

For two years I collected them, brought them home, touched, held, smelled, and noticed everything I could, along with my usual spore prints, reading multiple guides, etc. Eating a new shroom isn’t a race, and I don’t keep track of how many species I’ve eaten.

It is nothing to harvest new mushrooms for ID only, inspect them, and discard them, and then repeat the process until you know them so well you could teach others.

Cousins are eaten in France, but the ones I ate here didn’t impress me much, and I thought Amanita Caesarea and velosa were much better. Just because it’s new, doesn’t mean it’s great.

When I eat new mushrooms, I like to compare them to chanterelles as a gold standard, and since there were bountiful Newfoundland chants nearby, next time I’ll probably just admire these, elegant as Amanitas are. I’d definitely eat the large ones from Europe given the chance though!

Images show the tell tale red staining, cap color variation, red bruising from leaves, lack of a sac at the base, cap warts, and bug tunneling bruising red.
#amanitaamerirubescens #amanita #mushroomhunting

Deer hunters, this ones for you. Venison breast is

Deer hunters, this ones for you. Venison breast is pretty obscure, I only started cutting them after doing research for @shepherdsongfarm goats. Breast is usually tossed or ground because of the thick layer of fat in the middle and, unless you like deer fat chapstick, thats tricky.

Here’s the magic: cook wet until tender, pick any spare rib bones out, and, press it under a weight wrapped in cling film. While the fat is warm, it gets pressed out. Chill, scrape the fat off, cut into nuggets, brush with mustard, bread and fry. They eat like chunks of fried short rib. Good in soup too, or just sautéed up like crispy griblets.

Raw shot is goat for comparison as I didn’t have a raw still. Just saw through the sternum, then square off each side of rib, the long, boney pieces are breast. #bambi #venison #goldnuggets #venisonrecipes

Sneak peek from yesterday’s photoshoot for the p

Sneak peek from yesterday’s photoshoot for the product trio Brock @ida_graves_distillery and I’ve been collaborating on. Special release labels have a nice Athenian feel. Nocino beta version pictured, but there’s also going to be an amaro and something along the line of Slilovitz. Bottles are heavy glass like a paperweight👊. #nocino

A few handfuls of Maryland sanicle seeds, a new pl

A few handfuls of Maryland sanicle seeds, a new plant for me this year. They’re an uncommon plant where I hunt things, but there’s a few decent patches at the farm. These I traded for a good 50 lbs of wild plums, because, barter economy is still a thing. #saniculamarilandica #sanicle #snakeroot

I have a hard time taking stills I like of things

I have a hard time taking stills I like of things I can’t manipulate like action figures. This grouse who found my friends and I while we were hunting mushrooms was different.

I bent down to get some snaps and it just stood there, and then moved closer, within a foot.

I could’ve reached out and introduced it to a new home in the freezer, but, it wasn’t grouse season, and it seemed so curious and friendly it would’ve been on my conscience. I know there’s a grouse that’s known to be, oblivious (that’s being kind) but I forget the type.

After I stood up and walked away, it followed us for a while. Seemed like it would make an interesting pet, if I didn’t like to eat grouse.

Good luck little guy, you’re going to need it.

#grouse #poultry #alternativepets #grouseseason

Woodchuck stew, a la Mr. Macgregors garden. I don’t really go looking for them, but when they cause problems they go in the pot. #mrmacgregorsgarden #woodchuck #groundhog #smallgame #trespassing #puxatawneyphil

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