Thad is back with another delicious wild game recipe! ...It is the time of year where you can combine a fresh harvest from the field with fresh harvest from the garden for a wonderful dinner. Mourning doves, cucumbers, tomatoes, onion and basil are all at their peak in my part of the country -- Minnesota.…
This Potato, Apple, and Parsnip Skillet Tart entails layers of thinly sliced potatoes laced with apple and parsnip. The amount of potato, apple, and parsnip slices you need will vary slightly depending on what size skillet you are using, but I recommend building at least five layers in the skillet, three of potato, and two…
This recipe for Chukar with Cabbage and Chestnuts is a wonderful game bird recipe because it can be interchanged with any other game bird meat of choice, or even domestic bird meat if you'd like. Chukar is a lighter game bird meat, similar to pheasant or chicken breast. This recipe also works well with grouse.…
This blog post is for my dad, who called me recently and suggested that I make venison barley soup. He had just had beef barley soup at a restaurant and decided it would be even better with venison. This soup is full of autumn flavors, root vegetables and bright parsley and will comfort you and…
My grandmother Frances Pellegrini was a home cook extraordinaire. Whenever she invited me to dinner growing up, I always requested her meatloaf. This is her recipe, taken from a family recipe book, as best as it can be put into words. She never was one to take measurements; it was always about whim and intuition.…
I once met a hearty Wyoming woman who lived in a farmhouse, and her kitchen smelled wonderful. When I inquired about the source of the aroma, she said she was making a pot of stuffed cabbage rolls. This is my version, inspired by the memory of those good kitchen smells. It is cooked in a…
Our contributor Anjuli is back with another delicious recipe!
The moment the temperature drops below 70 degrees in September, even if it's only for a day or two, my kitchen turns into a mad scientist's playground. That is how these home ground, Italian style venison meatballs or, as a friendly taste tester dubbed them - 'meat…
I have always been a bit of a Francophile, especially when it comes to food. The French just have a way of making the kind of food you want to bathe in because it feeds the spirit not to mention the taste buds. Rillettes are an example of just that, they are a way to…
My third book "Modern Pioneering" was almost titled "How to Eat a Rose," because I had a section full of recipes made from the various parts of roses. Did you know roses were edible? Many wild things are and we've just forgotten about them as generations have past. I think you will love my recipe…