| Introduction |
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3 | (11) |
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| How to Butcher a Deer |
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14 | (6) |
| How to Butcher a Duck |
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20 | (2) |
| How to Butcher a Wild Turkey |
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22 | (9) |
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31 | (1) |
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32 | (3) |
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35 | (2) |
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37 | (4) |
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41 | (1) |
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Venison Heart Steak with Pine Mushrooms, Green Lentils, and Winter Greens |
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42 | (3) |
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Venison Tenderloin with Spice Ash and Celeriac Puree |
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45 | (3) |
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Elk Roast with Harvest Vegetables |
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48 | (3) |
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Braised Venison Shanks with Potato Puree and Tomato Jam |
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51 | (2) |
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Roasted Wild Boar Loin Chops with Cranberry Apple Mostarda and Grainy Mustard Spatzle |
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53 | (4) |
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57 | (2) |
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59 | (4) |
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Barbecued Venison and Wild Boar Ribs |
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63 | (2) |
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Pan-Fried Venison Liver with Wild Grape Coulis |
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65 | (2) |
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Bison Ribeye with Truffle Parmesan Frites, Pine Mushrooms, and Madeira Jus |
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67 | (3) |
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70 | (3) |
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Roast Venison Rack and Neck Ragout with Spice Ash and Parsnip Puree |
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73 | (2) |
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Venison Shank Tagine with Apricot Chutney |
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75 | (4) |
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79 | (2) |
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Venison Bolognese with Tagliatelle |
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81 | (2) |
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83 | (4) |
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Carbonara with Wild Boar Bacon and Duck Egg Yolk |
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87 | (2) |
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89 | (4) |
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Moose Tongue Pastrami Reuben Sandwiches |
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93 | (8) |
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Roasted Wild Turkey with Goat Cheese, Morel Mushroom, and Wild Leek Stuffing |
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101 | (2) |
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Pan-Roasted Turkey Hearts and Livers with Confit Gizzards, Watercress Cream, and Morels |
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103 | (4) |
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107 | (1) |
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Sumac-Marinated Ruffed Grouse with Black Walnut Stuffing |
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108 | (3) |
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Fire-Roasted Ruffed Grouse |
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111 | (2) |
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Waterfowl and Foie Gras Terrine |
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113 | (2) |
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Roast Duck with Maple Baked Beans and Grits |
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115 | (4) |
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119 | (1) |
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120 | (3) |
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123 | (1) |
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Cured Smoked Duck Breasts |
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124 | (2) |
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126 | (3) |
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Fried Dove with Buttermilk Biscuits and Sausage Gravy |
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129 | (2) |
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Roast Canada Goose Breast and Cassoulet |
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131 | (4) |
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Canada Goose Bangers and Mash with Sage and Onion Gravy |
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135 | (2) |
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Seared Foie Gras with Foie Gras Biscuits and Preserved Cherries |
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137 | (4) |
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Grilled Pigeon and Arugula Salad with Sumac Vinaigrette |
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141 | (1) |
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Pigeon and Sweet Potato Pot Pie |
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142 | (3) |
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Pigeon Stuffed with Lobster Mushrooms |
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145 | (2) |
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Rabbit Pappardelle with Butter-Braised Leeks and Preserved Apricot |
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147 | (2) |
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Rabbit Ravioli with Basil and Aged Balsamic |
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149 | (4) |
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153 | (1) |
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Barbecued Squirrel with Cornbread |
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154 | (2) |
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Fried Squirrel with Candied Yams and Coleslaw |
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156 | (13) |
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Pickerel with Potatoes and Tartar Sauce |
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169 | (2) |
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Campfire Pickerel on a Bun |
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171 | (2) |
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173 | (4) |
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Rainbow Trout with Roe Maple Butter Sauce |
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177 | (2) |
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Smoked Salmon Eggs Benedict |
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179 | (4) |
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Maple-Glazed Salmon with Chive Butter Sauce |
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183 | (1) |
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184 | (3) |
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Seared Scallops with Bacon and Cabbage |
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187 | (1) |
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188 | (3) |
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191 | (1) |
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192 | (2) |
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Sablefish with Whipped Cod Puree and Potato Galette |
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194 | (3) |
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197 | (1) |
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Halibut with Creamy Polenta and Wild Leeks |
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198 | (3) |
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Arctic Char with Saffron Milk Cap Mushrooms and Pepper Coulis |
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201 | (1) |
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202 | (3) |
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205 | (1) |
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Wild Leek and Potato Soup with Caviar and Creme Fraiche |
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206 | (3) |
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Cream of Shaggy Mane Mushroom Soup |
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209 | (1) |
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Pine Needle Broth with Wild Mushrooms |
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210 | (3) |
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213 | (1) |
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214 | (2) |
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216 | (3) |
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Wild Blueberry French Toast |
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219 | (1) |
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220 | (3) |
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223 | (1) |
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Morel Mushroom and Caramelized Onion Tarte Tatin |
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224 | (3) |
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227 | (1) |
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228 | (2) |
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230 | (3) |
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Pickled Saffron Milk Cap Mushrooms |
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233 | (1) |
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Pickled Pheasant Back Mushrooms |
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234 | (9) |
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WILD DESSERTS AND FORAGED COCKTAILS |
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243 | (1) |
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244 | (3) |
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247 | (1) |
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248 | (3) |
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Sticky Toffee Pudding with Salted Maple Caramel |
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251 | (1) |
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252 | (3) |
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Spruce Tip Ricotta Cheesecake |
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255 | (1) |
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256 | (3) |
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259 | (2) |
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Apple Tarte Tatin with Wild Ginger Ice Cream |
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261 | (2) |
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Smoked Chocolate Mousse with Florentine Cookies |
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263 | (4) |
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267 | (1) |
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268 | (3) |
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271 | (1) |
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272 | (3) |
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275 | (1) |
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276 | (3) |
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279 | (1) |
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280 | (3) |
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283 | (1) |
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284 | (3) |
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287 | (1) |
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288 | (3) |
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291 | (1) |
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292 | (2) |
| Acknowledgments |
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294 | (3) |
| Index |
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297 | |
Lisainfo e-raamatute kohta