Deep frying these whole ovaries until the batter is browned while still keeping the inner eggs moist gives them a crisp outer bite wrapped around a creamy inner taste and texture.
Add the chopped fish pieces to the skillet as well. Stirring very gently, and as little as possible (so as not to break up the fish), cook the pasta until al dente and until the
Every hunter I know has a special way of cooking venison and I’m one of them.
Here’s how to catch whitefish and tullibees, and a great recipe to try, too.
Mustard magic isn’t just coating the prepared fillets with mustard to impart its unique flavor. Here’s my mustard-magic recipe.
Here’s how to catch ’em, and a great recipe to try, too.
In Italian, cacciatore means the hunter, so this is truly the hunter’s dish. Make it with your favorite pale-meated birds: pheasant, Hungarians, chukar partridge, and blue and ruffed grouse.
I place a high priority on getting game and fish out of the freezer and onto the table as quickly as possible, balancing old-favorite recipes with exciting new experiments. It’s the culmination of the hunting
Adam Berkelmans lives in eastern Ontario and enjoys hunting, fishing, foraging, and gardening in order to acquire real food, which he uses to create internationally inspired recipes.
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