Wild game cookbook review: “A Bird Hunter’s Table” by Sarah Davies
Site Staff
November 12, 2013
A celebration of pheasants, grouse, ducks and other upland game reminds us where our food comes from – the land
Recipes
taste of the wild
Easy Oven Salami Recipe
Site Staff
November 6, 2013
Salami. One of life’s little pleasures and the way I make it, it’s just another fresh sausage. No curing, no messing with hanging it for weeks. No science experiments. The only fussy thing is both
Hank Shaw Spanish Sausage Making Tips
Site Staff
October 23, 2013
Hank Shaw, the former political reporter turned blogging forager, returned to Minnesota last week to promote his new book.
Harvesting Wild Rice
Site Staff
September 19, 2013
Maybe the best thing about harvesting wild rice, other than a taste that seems to reflect the soul of our natural world, is the setting where this delicate grain is gathered.
Duck Romano
Site Staff
September 19, 2013
Well prepared, nothing can compare to a duck dinner, but keep in mind that a duck is not a duck is not a duck.
Tarter Sauce
Site Staff
September 10, 2013
1 cup mayonnaise 2 medium lemons, juiced (about ¼ cup) 2 tablespoons grain mustard ¼ cup finely diced red onion 2 teaspoon Worcestershire ¼ cup finely diced cornichon 2 teaspoon capers, drained and chopped ¼
Taste of the Wild: Crispy Tempura-Battered Walleye
Site Staff
September 10, 2013
Ingredients for Crispy Tempura Walleye 3-4 pounds walleye filets, cut into two-inch chunks 1 cup rice or all-purpose flour 1 ¼ cup seltzer water 2 tablespoons cornstarch 2 teaspoons salt 1 tablespoon sugar 1 egg
Blue Cornmeal Beer-Battered Walleye
Site Staff
September 10, 2013
3-4 pounds walleye fillets (or any white fish), cut into two-inch chunks 2 cups coarse blue cornmeal 1 cup all-purpose or rice flour 1 beer (16 ounces) of your choice; use water as substitute 2
The Best Deep-Fried Walleye Ever
Site Staff
September 10, 2013
There’s nothing worse than eating deep-fried walleye that’s oil-saturated, mushy and nearly raw inside.
