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Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

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Critters

A Groundhog Stew

woodchuck

Each year I try to cook a new critter, or a part of something I haven’t before. After cooking thousands of pounds of chicken, fish, beef, duck, pork, lamb and all the usual suspects, somewhere along the line I started to crave the knowledge of meat I hadn’t cooked before. This year I had planned…

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Hunting Squirrels with Madison Parker

“Always take the crazy journey” is something my Father says, and is one of the most important pieces of advice I’ve learned from him. Life has been a roller coaster the last few years, but through all the work I have managed to sneak in some fun. My favorite encounter work was work related, but…

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How To Cook a Peacock

peacock feather

Bucket list foods, everyone has them. There’s a number of them still on mine, but a little while ago I got to scratch peacock off the list. My girlfriends mother build a farm community in Wisconsin in the 70’s and is still very much plugged in to the local scene. She knows who grows which…

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Peacock Thigh Confit, With Chanterelles and Leeks

Peacock thigh confit with chanterelles and leeks

As I was dreaming up how to make a 4 year old peacock taste good, I knew right away some of it would be made into confit. There’s a transformation that happens with meat with bones in it or ribbons of fat after it’s been seasoned and poached slowly in lard at a low temperature…

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Peacock Neck Sausage

American culture has a predilection for looking at exotic food from safe distances. We want to watch shows about eating bugs and snakes, but the majority of us would balk if someone tried to feed them to us. We’re fascinated by foods we deem strange, but that fascination is strictly for the value of the…

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Rabbit Braised In Milk, With Black Trumpets And Carrots

rabbit braised with black trumpets and milk

Nothing says Easter like a dish with rabbit and carrots. I was just trying to source some new rabbit too, in time for the Easter Brunch menu at the Salt Cellar, but I couldn’t make it work, so it’ll have to wait for next year. I did have a rabbit in the freezer though, as…

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Rabbit “Wings”

spicy rabbit

I pride myself on the ways I find to use scrap and trim. These rabbit “wings” are a perfect example of that. Chopping animals into pieces is a bit of a meditative process for me. It might sound macabre, but the repetition can be calming in a way. Just the other day I found myself…

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foragerchef

Let’s talk roadkill. Honestly, the roadkill is t Let’s talk roadkill. Honestly, the 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
Hackberry milk spoonbread with black walnuts and c Hackberry milk spoonbread with black walnuts and chokecherry gastrique is one of the dishes @credononfiction and I filmed for @headspace. 

I cook hackberry milk with cornmeal and maple syrup, whip some egg whites and fold them in, then bake. Eats a bit like crust-less pumpkin pie, if pumpkin pie came from a tree. 

#hackberry #souffle #wildfoodlove #chokecherry #blackwalnuts #brunching
Hackberry milk is a sort of rustic nut milk made f Hackberry milk is a sort of rustic nut milk made from ground hackberries and water. I grind the berries to a meal, then simmer with 3x their volume of water, strain through a chinois (without pressing) season with maple and a pinch of cinnamon. Tastes like pumpkin pie in a glass, also a decent cooking medium. 

#hackberries #nutmilk #foraging #wildfoodlove #celtisoccidentalis
Are hackberries a fruit? A nut? They're a bit of b Are hackberries a fruit? A nut? They're a bit of both. They also contain protein, fat, and carbs, and the oldest evidence of humans enjoying them goes back 500,000 years. Right now is the best time to harvest them in the Midwest as the leaves have fallen. The full break down and introduction to them is in my bio. 
#hackberry #celtisoccidentalis #winterforaging #wildfoodlove #traditionalfoods #manbird
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