hankshaw in USA
total posts: 48
honest-food.net
Yes, I went there. An all-duck hot dog. Wild ducks have never tasted so good!
honest-food.net
Konigsberger klopse, a German meatball made with with anchovy, capers and lemon zest. It's normally done with veal or pork; I used wild boar.
honest-food.net
A wild game take on the classic chicken and dumplings: Pheasant and dumplings. Pure comfort food.
honest-food.net
Not your everyday pasta: This pasta is made with wapato, a wild aquatic tuber also called arrowhead or duck potato.
honest-food.net
A refined dish of wild mushrooms in a parsley sauce: Seared black trumpets, hedgehogs, crispy guanciale and quick-pickled yellowfoot chanterelles.
honest-food.net
A rich, custard-style ice cream with pine nuts and desert wildflower honey
honest-food.net
Smoked duck or goose is one of the great joys of this world. Add a little maple flavor to the applewood smoke and you are in heaven!
honest-food.net
The ultimate mushroom burger, done with venison. The secret? Powdered wild mushrooms in the burger mix, then fresh ones sauteed on top...
honest-food.net
This is a classic recipe for roast duck, a wild canvasback in this case. The fried hominy cakes are from a 120-year-old recipe.
honest-food.net
A wild game take on a classic chicken dish: Your parents' chicken piccata becomes an updated pheasant piccata.
honest-food.net
Braised duck legs simmered in duck stock with leeks and wild mushrooms.
honest-food.net
Dove breasts encrusted with sunflower seeds, served over beans and a cilantro-green chile sauce - topped with a fried quail egg.
honest-food.net
Grilled wild doves Spanish style, with sage, rosemary and smoked paprika.
honest-food.net
Is there really anything better than fresh baked huckleberry muffins? I didn't think so...
honest-food.net
Sorbet made with wild Sierra gooseberries and pear liqueur. Refreshing - and unusual...
honest-food.net
Homemade ice cream made with wild elderberries and a little creme fraiche.
honest-food.net
A Louisiana classic: Gumbo made with, well, whatever meats you have in the freezer. Venison, duck, pork, etc. Oh, and ya gotta have okra!
honest-food.net
A wild game version of the Hunan classic red-braised pork, made with wild boar. The dish was one of Chairman Mao's favorite meals.
honest-food.net
Homemade venison sausages, flavored with wild sage, juniper - and a little gin.
honest-food.net
We caught some leopard sharks the other day, so I sauteed them in olive oil and served them with a sauce of tomatoes and wild mushrooms.
honest-food.net
A cooling summer salad of pheasant or chicken with fennel bulb, fresh green fennel seeds and fennel pollen.
honest-food.net
Homemade pici pasta, a hand-rolled fat spaghetti from Tuscany, served with a tomato-fennel sauce and pecorino.
honest-food.net
A rare soup indeed: Italian cicerchia beans in broth with pheasant confit and borage leaves.
honest-food.net
After foraging for sassafras roots in New England, I decided to study some old recipes and make my own root beer syrup - just add seltzer!
honest-food.net
Grilled fresh spring porcini with a morel sauce made with demi-glace and Port wine.
honest-food.net
A foraged meal: Wild mountain violets with raw spring porcini mushrooms, tossed in olive oil and Chinese rice wine.
honest-food.net
Venison tenderloin with fresh morels and a Port wine sauce.
honest-food.net
When life gives you fresh, wild mulberries, make sorbet out of them!
honest-food.net
Dorado (mahi mahi) dredged in masa, sauteed in avocado oil, over a nopalitos salad with a sweet-spicy prickly pear sauce. Salud!
honest-food.net
My version of the French Laundry's duck breast roulade wrapped in chard, with wild goose, scorzonera puree and duck demi-glace.
www.honest-food.net
This is a celebration of everything good in spring: morels, asparagus, artichokes, ramps, fava beans, and a fried pheasant egg!
www.honest-food.net
A Sicilian-inspired pesto with almonds and oregano, only I replced garlic with spring ramps.
www.honest-food.net
This is my riff off the classic Sardinian soup of tiny clams and fregula pasta, only I used mussels foraged from Tomales Bay in Northern California.
www.honest-food.net
Not all gnocchi are made with potato: These are ciciones, a Sardinian saffron-and-semolina gnocchi, served with a rich venison tomato sauce.
