hankshaw in USA
total posts: 108
honest-food.net
Traditional French crepinettes, made with wild boar. Think of a crepinette as a sausage patty wearing a warm blanket of yummy fat.
honest-food.net
A sustainable, Pacific take on a classic: Skate wing with brown butter, done with local bat ray. Oh, and there's a side of sea beans, too.
honest-food.net
Grilled Quail, South Carolina style, with a mustard-based BBQ sauce. Summer's here!
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Elderflower fritters, done in the style of a beignet. These little donut holes pack a powerful elderflower punch.
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Imagine having roasted garlic whenever you want it. You can, if you make this preserved garlic. This stuff has changed my life. Seriously.
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Thai green curry with fish. What fish you use here is more important than you might think.
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Morel risotto with wild onions. Luxury in a bowl, especially when you have fresh morels from Washington state...
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Bresaola, an Italian air-cured meat normally made with beef. Mine's made with bison.
honest-food.net
The best way to eat beautiful, freshly picked spring porcini mushrooms is to grill them and serve them simply.
honest-food.net
Pickled carrots, without vinegar. Tangy, briny and just a little sweet. The trick? Lacto-fermentation, which is far scarier sounding than it is.
honest-food.net
You've heard of chicken parmesan, and veal parmesan. How about wild turkey parmesan? Just as good as the classic, only wilder.
honest-food.net
How to make your own oil-cured olives. It is super easy. All it takes is time, salt and a pillowcase.
honest-food.net
Ever had a real Cajun sauce piquante? Imagine if chili and gumbo had a love child and you're getting close. This one's made with venison, but any meat will do.
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An authentic Bolognese ragu made with wild boar. No wild boar handy? Make it with pork, beef or veal.
honest-food.net
Rhode Island style clam cakes. Think savory, briny beignet. They are made of awesome, especially served with homemade remoulade.
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I call this dish Cheek by Jowl: braised pork cheek with crispy jowl bacon, fresh spring veggies and a saffron-cream sauce.
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Morel mushroom season has finally arrived, and this is my favorite way to eat them -- with seared venison or beef.
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There's nothing quite like the taste of homemade Cajun andouille sausages. These are made with venison.
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Funghi sott'olio, an old Italian method of preserving mushrooms in oil. You need to add this to your next antipasti plate.
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A classic Tuscan dish: Hare ragu with freshly made pappardelle pasta. Don't have a hare lying around? Use lamb - it's actually closer to hare than rabbit...
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White on white on white. White sturgeon with white asparagus, enoki mushrooms and jerusalem artichoke puree.
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Who doesn't love jerky? Everyone's had beef jerky, but have you tried duck jerky? Flavored with porcini mushrooms and Worcestershire, it's an umami bomb.
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One of my favorite fish recipes ever: Honeyed sturgeon with ouzo, a riff on a classic Greek shrimp dish.
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A modern take on an old Belgian recipe for venison medallions with gin and juniper.
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A riff of a Swedish nettle soup that includes fish. It is a perfect antidote to heavy winter stews and a herald of spring.
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Preserved quail, a classic Greek meze appetizer from the area around Sparta.
honest-food.net
Yes, I went there. An all-duck hot dog. Wild ducks have never tasted so good!
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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.
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Not your everyday pasta: This pasta is made with wapato, a wild aquatic tuber also called arrowhead or duck potato.
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A refined dish of wild mushrooms in a parsley sauce: Seared black trumpets, hedgehogs, crispy guanciale and quick-pickled yellowfoot chanterelles.
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A rich, custard-style ice cream with pine nuts and desert wildflower honey
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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!
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The ultimate mushroom burger, done with venison. The secret? Powdered wild mushrooms in the burger mix, then fresh ones sauteed on top...
