Wild Bramble Berry Gastrique
Harvesting Nature » Wild Recipes
by Heidi Chaya
1w ago
This is such an easy and effective recipe; I can’t believe I haven’t tried it sooner.  A gastrique is a French sauce featuring caramelized sugar, an acid like vinegar, and a sweet element like fruit — reduced until thickened.  My rendition uses red wine vinegar, red sangria, and a bounty of bramble berries. They’re the thorny ones that tug on your clothes and chastise you with cuts and scratches as if to check your greediness. Preparation for this recipe began in June, when I was delighted that the black raspberry canes growing by my driveway have begun to bear their first fruit. Th ..read more
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Canned Venison Truffle Hash with Sweet Potatoes
Harvesting Nature » Wild Recipes
by Brandon Dale
1w ago
Hearty breakfast should be its own food category. Savory, sweet, and filling, today we’re making one of my all-time favorite brunch/breakfast meals: hash. This dish marries the rustic charm of venison with the luxurious notes of truffle, creating a culinary experience that pays homage to both the hunt and the kitchen. I particularly appreciate the sweet potatoes in this dish; they provide a nice contrast to the savory canned venison, caramelized onions, and garlicky undertones. Try this dish out for your next brunch, and you’re sure to have no leftovers with folks asking for the recipe! Lo ..read more
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Drum Roll Please. On Eating Freshwater Drum
Harvesting Nature » Wild Recipes
by Brandon Kimmett
1w ago
On our section of the Bay of Quinte in Lake Ontario, the walleye bite is reliably good from opening day on the first Saturday in May, until at least mid-summer. A particularly good concentration of shoals and shelves keep the walleye happy until the water really starts to warm. Trolling these features, with worm harnesses on bottom bouncers, minnow-baits or spinners will reliably put fish in the boat. If jigging is your thing, that works too. I’ve even caught them off the dock while throwing spinnerbaits for bass.    Countless walleye anglers in these parts know the heartbreak of lo ..read more
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Wild Mulberry Pizza
Harvesting Nature » Wild Recipes
by Lindsey Bartosh
2w ago
Typically found staining sidewalks, the mulberry is an incredibly under-utilized fruit. While most people think of the berry as a nuisance, creating purple van Gogh-style messes on the bottom of shoes, their sweet and tangy flavor adds to many culinary experiences. The berries can be used in desserts, such as pies or crumbles, for building complex wines or liquors, as hearty and rustic glazes for a variety of meats, or even in crazy-sounding dishes like pizzas or grilled cheese sandwiches.  Despite their physical resemblance to the raspberry and blackberry, mulberries are a closer relati ..read more
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How to Make Smoked Carp Dip and Silver Carp Salad
Harvesting Nature » Wild Recipes
by Harvesting Nature
2w ago
Matthew Dollenbacher recently joined us on the Wild Fish and Game podcast to talk about invasive Asian carp, which include silver carp, bighead carp, grass carp, and black carp (listen here). Matthew works as a Biologist for the Department of Fish and Wildlife in Kentucky removing invasive carp from the lakes and reservoirs. He’s become a passionate advocate for eating these fish and was generous enough to share two of his favorite carp recipes with us! Listen to our Podcast Apple Podcasts, Google, Spotify, Amazon Music Try our Delicious Wild Fish and Game Spice Blends! Pin Print How t ..read more
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Harvesting Nature’s Top Hamburger Recipes
Harvesting Nature » Wild Recipes
by Harvesting Nature
3w ago
Looking for recipes for an epic wild game backyard barbecue for this July 4th? We’ve put together a list of 18 of our favorite burger recipes from the Harvesting Nature archives with wild meat including goose, venison, moose, tuna, antelope, wild mushrooms, bear, wild pig, salmon, and even kangaroo! Get that grill ripping and put on your novelty apron, it’s time to make some wild burgers! Listen to our Podcast Apple Podcasts, Google, Spotify, Amazon Music Try our Delicious Wild Fish and Game Spice Blends! Adam Berkelmans’ Green Chile Snow Goose Burgers Justin Townsend’s Salmon Burge ..read more
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Wild Pork Tendy Sandwich
Harvesting Nature » Wild Recipes
by Daniel Kenworthy
3w ago
I am lucky enough to have married a wonderful woman, I am also lucky that her sister moved to Indiana with her husband, and I’m even more lucky that his grandparents own a corn and soybean field. Unfortunately I have not had the luck of harvesting a Whitetail yet. While in the state of Indiana, I always have to stop and have a staple food within the state. If you’ve been there, you know that I’m talking about the pork tenderloin sandwich. Which is said to have originated in Huntington, Indiana. Some of my hunting buddies and I recently went on an archery boar trip to Gonzales, Texas. We harve ..read more
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Ramp Pesto on Buttermilk-Brined Grilled Turkey Tenderloin
Harvesting Nature » Wild Recipes
by Brandon Dale
3w ago
As the first signs of Spring emerge across the Northeast, a certain wild allium begins to reveal its emerald-green leaves. Ramps, also known as wild leeks, bring a pungent, garlicky flavor that marks the end of winter and the start of Spring. Their ephemeral season (2-4 weeks, weather and moisture-dependent) demands quick action to collect, process and preserve ramps to a form that can be used time and time again. And in my mind, there’s no better way to showcase the robust flavors of ramps than a ramp pesto. Pairing this with wild turkey tenderloin, brined in rich buttermilk, creates a dish ..read more
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Salmon Burgers on Everything Bagels
Harvesting Nature » Wild Recipes
by Harvesting Nature
1M ago
These delicious salmon burgers on everything bagels can be served for a healthy and easy weeknight dinner, or even for a special weekend brunch! To grind your salmon, run it through the coarse plate on an ice-cold meat grinder (leave the parts in the freezer for an hour before grinding), or alternatively, chop the salmon with a sharp knife or cleaver until it turns into a coarsely ground texture. Serves: 4 Time to make: 30 minutes Looking for more salmon recipes? Try these Salmon Rangoon bites by Katie Wiley! Listen to our Podcast Apple Podcasts, Google, Spotify, Amazon Music Try our De ..read more
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Baked Largemouth Bass with Rustic Tartar Sauce
Harvesting Nature » Wild Recipes
by Heidi Chaya
1M ago
Growing up on the Jersey shore, I was fortunate to have access to plentiful seafood. I did a good amount of freshwater panfishing as a kid, but it was my stepdad, an avid surf kayaker, who took me out on the brackish river one day for striped bass. The magnificent striper I caught inspired every one of my wild food endeavors since. Two fish preparations are especially dear to me: My mom would lay pats of butter, lemon slices, garlic cloves, and herbs on thick striped bass filets and bake them, and my partner and I would bake or grill small bluefish slathered in mayonnaise, onions, and lemon p ..read more
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