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Cooking Techniques (2)
Butchering & Processing (1)
Ice Fishing (1)
Venison Fennel Lasagna Recipe
Mar 12, 2020
Lasagna was always at the top of my mom’s dinner rotation when I was a kid. This recipe is my take on this traditional family meal. It’s one that I’ve been making for years, so when I’m craving a hearty pasta dish, this hits the oven. It’s laced with fennel-spiked ground venison, a rich homemade tomato sauce, and a creamy combo of ricotta and cottage cheeses. It’s all topped off with bubbling mozzarella...
Spearfishing through Ice: Modern Adherents to an Ancient Tradition
Mar 10, 2020
After six hours, my eyes start to water. Sitting in a dark house and staring through a wide hole in the ice takes a mental toll, but when a 40-plus-inch pike swims into view, I perk up . I wait while the beast surveys the old, hand-carved decoy swaying in the current. Slowly, I dip my trident spear into the water, taking care to not startle the hovering fish. Before I can throw, the fish bolts without warning. A lost opportunity? Perhaps, but a...
Venison Tataki with Ponzu Recipe
Feb 28, 2020
I love sushi. When I was working in restaurants, every Monday after work for almost two years straight a crew of us would haul ass to our local sushi spot to catch late-night happy hour and finally eat dinner. It was only natural that I would develop a sushi-style recipe for venison.
Tataki involves a technique called cold cooking. This involves applying an acidic liquid like citrus or vinegar to raw to nearly raw fish or red meat. A great...
How to Make Shore Lunch Fried Fish on the Ice
Feb 21, 2020
Lake ice is mystifying and alive. Ever-changing, it speaks in groans, cracks, and thunderclaps, expanding and contracting through harsh winter months. Besides the ice, the only sound you hear is the crunch of the fresh snow beneath your boots. Those footprints will soon be filled in as the wind works to cover any trace of your passing.
Some of the best meals I’ve ever eaten were next to a roaring fire surrounded by the eerie yet somehow...
How to Cook Fish Over Fire
Jan 14, 2020
Anthropologists estimate that humans conquered fire about 400,000 years ago. That event likely predated even the development of language, but I have to imagine those contemporary humans appreciated the benefits that flames added to their meat and fish—even if they couldn’t articulate it. Even today, it’s hard to describe the distinct satisfaction that comes from cooking over fire.
I grew up around campfires, and cooking over them has become...
Butchering & Processing
How to Properly Freeze Fish
Nov 12, 2019
Supper time looms, and your stomach rumbles audibly. You’ve had a hankering for a classic shore lunch for a while now, so you raid the freezer for preserved provisions. Your excitement soars lifting the insulated lid, only to find that your bounty hasn’t fared well. The fish you reeled in and carefully cut smells rancid with desiccated edges coated in freezer burn. Wild food takes much effort to procure and process, so it’s sad to see it go to...
Spring Foraging: More than Mushrooms
May 15, 2019
Come spring, there’s one iconic little piece of gold that seems to get everyone excited: The morel. The sultan of soil and other fungi certainly are delicious, but spring offers so much more foraging opportunity than mushrooms alone. So, while you’re out there poking around for a fungus of one sort or another, keep those eyes peeled for a few more wild ingredients. You won’t be disappointed.
Fiddlehead FernsThe ostrich fern, or fiddlehead, is one...