Two Reasons Why Spring is Such an Exceptional Season: Wild Turkey and Pheasant Back Risotto

After the doldrums of late-winter—those weeks when the ice has started to thaw on lakes statewide, leaving little opportunity for fishing—spring is a welcomed reprieve from cold days with little sunshine. For us hunters and foragers in particular, spring represents the opportunity to pursue some of the rarest, most-elusive table fare the year will have to offer and serve it up in some classic or new favorite dishes.  Continue reading “Two Reasons Why Spring is Such an Exceptional Season: Wild Turkey and Pheasant Back Risotto”

Make It a Party: Pheasant and Roasted Poblano Tamales (and Don’t Forget the Tequila)

It wouldn’t be Cinco de Mayo without spending a few hours in the kitchen getting a crick in the neck making tamales. While this recipe can require a couple hours of prep work solo, tamale assembly is best enjoyed with a party–that means tequila, cervezas and friends and family. Tamales freeze easily and are readily available later for when hungry relatives arrive throughout the year. Continue reading “Make It a Party: Pheasant and Roasted Poblano Tamales (and Don’t Forget the Tequila)”

Incorporating My Appalachian Roots: Kentucky-Fried Ruffed Grouse Legs

One of my earliest childhood memories is the Kentucky mountainside opposite my great-grandmother’s porch. A steep mosaic of oak and pine, it towered over the one-lane highway hemming its slope, a short walk from Nannie’s front steps. I recall well the intermittent hum of semis at night, the whirring glow of their cab lights like fireflies in our guest bedroom window. In the morning we woke early to the sounds of Nannie working in the kitchen. Smells of frying bacon and chicken roused our noses from sleep, luring our feet, pair by pair, down creaking floorboards. Continue reading “Incorporating My Appalachian Roots: Kentucky-Fried Ruffed Grouse Legs”

A Belated St. Paddy’s, Lenten Feast: Fried Walleye with Irish Colcannon

I thought I knew a good fish fry, until I moved to Minnesota, where the state fish, the ever-famous walleye, was a game changer. I had fried everything from bass to cod to trout during my years in the Pacific Northwest. While I thoroughly enjoyed those suppers, nothing quite beats a walleye—the way it melts in your mouth, how its flavor balances perfectly with spices inside a golden-brown crust. Continue reading “A Belated St. Paddy’s, Lenten Feast: Fried Walleye with Irish Colcannon”