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”
Elk , in regard to big game, remains best in class, perhaps only second to caribou (at least in a culinary sense). Elk’s super lean meat requires no additions, no handful of spices.
Elk is the Mariano Rivera of meats—as long as everything leading up to it is on-point, this protein will seal the deal. Continue reading “Premiere Wild Game, an Italian Favorite: Elk Lasagna”
Morel season offers the perfect solution for every hunter, or any outdoors enthusiast for that matter, growing stir-crazy during spring. Morel hunters enjoy all the sights and sounds of the greening season during a romp through woods and bramble thorns in pursuit of a rare treat only decaying roots can produce. After hours of hunting, the sight of those delicious, pale vermiculite lobes sprouting from dirt will send your heart reeling, even alter the pitch of your voice to that of a school girl’s when you yell, “FOUND ONE!”
Continue reading “Turning Morel Luck into Delicious Cuisine”