youhavetocookitright.blogspot.com
You have to cook it right: Duck Heart Terrine
http://youhavetocookitright.blogspot.com/2015/08/duck-heart-terrine.html
You have to cook it right. A blog about cooking and eating wild foods. Sunday, August 2, 2015. This duck heart terrine is a version of a terrine I have made several times. The original recipe is from Chef Hugh Fearnley-Whittingstahl and is fro a wild game terrine. Subscribe to: Post Comments (Atom). View my complete profile. Leech Lake Fillet knives. Simple template. Powered by Blogger.
youhavetocookitright.blogspot.com
You have to cook it right: Finally, Smelt
http://youhavetocookitright.blogspot.com/2015/05/finally-smelt.html
You have to cook it right. A blog about cooking and eating wild foods. Wednesday, May 27, 2015. Now, a five gallon bucket doesn't seem like much but trust me about 2 hours into cleaning them all you start to wonder why you kept that many. You don't have to clean them and there are some that fry them whole but I am not one of those people. I cut the heads and guts out of all those smelt and ended up with 3 one gallon freezer bags full of smelt. Fried Smelt with a Sriracha Lime dipping sauce.
youhavetocookitright.blogspot.com
You have to cook it right: Walleye Wrapped in Ramps and Bacon
http://youhavetocookitright.blogspot.com/2015/06/walleye-wrapped-in-ramps-and-bacon.html
You have to cook it right. A blog about cooking and eating wild foods. Friday, June 12, 2015. Walleye Wrapped in Ramps and Bacon. July 5, 2015 at 10:06 PM. July 5, 2015 at 10:07 PM. Looks great really but I dont know about bacon, doesnt it spoil the taste? Subscribe to: Post Comments (Atom). View my complete profile. Leech Lake Fillet knives. Simple template. Powered by Blogger.
youhavetocookitright.blogspot.com
You have to cook it right: Salt Cured Egg Yolks
http://youhavetocookitright.blogspot.com/2014/04/salt-cured-egg-yolks.html
You have to cook it right. A blog about cooking and eating wild foods. Friday, April 11, 2014. Salt Cured Egg Yolks. I buy a lot of cookbooks, my wife would say that I buy to many cookbooks. I recently bought a book called Charcuteria: The Soul of Spain. April 11, 2014 at 2:01 PM. Ill definitely being doing this! I can think of a million applications right off the top of my head! April 15, 2014 at 8:04 AM. November 24, 2014 at 11:59 PM. June 1, 2015 at 2:08 PM. What an instructive and informative post!
youhavetocookitright.blogspot.com
You have to cook it right: Venison Burgers
http://youhavetocookitright.blogspot.com/2012/01/venison-burgers.html
You have to cook it right. A blog about cooking and eating wild foods. Wednesday, January 11, 2012. So I set out to make a delicious venison burger made with 100% Minnesota killed whitetail deer. A lot of recipes that I read all required to mix in pork fat of ground pork to give it the fat needed to stay juicy and delicious. I was hoping to keep this burger all venison, so that's what I did. Jamie's 100% venison burger. 1 pound ground venison (preferably neck meat). 2 tablespoons minced roasted garlic.
youhavetocookitright.blogspot.com
You have to cook it right: Pickled Venison Heart
http://youhavetocookitright.blogspot.com/2012/08/pickled-venison-heart.html
You have to cook it right. A blog about cooking and eating wild foods. Thursday, August 23, 2012. The Venison I started cooking back then was butchered for us at one of the local butcher shops. I would take a couple of packs of steaks or chops out to the park and smother them in Lowry's seasoned salt and serve them up to my buddy's at the park. As I remember them, they were way to salty and overcooked but everyone loved them because they were deer and we were cooking them ourselves. 1 small bunch of thyme.
youhavetocookitright.blogspot.com
You have to cook it right: The Mighty Northern Pike
http://youhavetocookitright.blogspot.com/2012/06/mighty-northern-pike.html
You have to cook it right. A blog about cooking and eating wild foods. Thursday, June 7, 2012. The Mighty Northern Pike. Here in Minnesota we have a large variety of fish to catch. This year I stated that I was going to make an effort to target rough fish. The first step in cleaning a Northern is to lay the fish out on his belly and cutting down behind the head follow the spine down to just in front of the dorsal fin. There will be a line of bones down the middle of this fillet that can be easily rem...
youhavetocookitright.blogspot.com
You have to cook it right: Smoked Sheepshead Spread
http://youhavetocookitright.blogspot.com/2015/06/smoked-sheepshead-spread.html
You have to cook it right. A blog about cooking and eating wild foods. Wednesday, June 17, 2015. My last post was about catching and eating walleye, considered by many to be one of the best eating fish around. You could say this post would be the opposite of that. This is about sheepshead, or freshwater drum. A while back one of my readers recommended a book called Fishing For Buffalo. 1 lbs smoked fish. 1/2 of a large onion, roughly chopped. 2 tablespoons of mayo. 1/2 cup sour cream.
youhavetocookitright.blogspot.com
You have to cook it right: Pickled Pike Salad Sandwich
http://youhavetocookitright.blogspot.com/2015/06/pickled-pike-salad-sandwich.html
You have to cook it right. A blog about cooking and eating wild foods. Monday, June 29, 2015. Pickled Pike Salad Sandwich. There was a small part of me that didn’t want to learn how to make pickled fish. I think I was afraid that if I learned to make it myself it would lose some of that mystique. Like if I lifted that curtain I would somehow not enjoy it as much. Lucky for me I ignored that voice and started making my own pickled pike. 8 0z pickled pike, chopped. 1/4 cup finely diced red onion.
