Whether it’s made from cow’s milk, goat milk, from a sheep or yak, blue cheese offers a unique flavor to dishes. The process of adding specially cultivated bacteria to the cheese gives it a spotted or veined appearance and the distinct sharp, salty taste that makes it a favorite for topping salads, and an almost […]
Taste of the Wild: Blue Cheese Venison Bake Read More »
By Chef Jesse Griffiths From his cookbook “Afield, A Chef’s Guide to Preparing and Cooking Wild Game” Available through Rizzoli International Publications, Inc. Ingredients to Prepare Shredded Meat 2 whole squirrels or cottontails, gutted 1 onion, halved 4 whole cloves 1 bay leaf 8 Tablespoons (1 stick) unsalted butter Soup Ingredients 6 medium carrots, thickly
Taste of the Wild: Squirrel with Herb Dumplings Read More »
Shallow fishing techniques for spring slabs are the norm, but check bay breaklines while watching water temperatures closely!
Slab frenzy! Prime time for ice-out crappies 2015 Read More »
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