Scavenger's Guide to Haute Cuisine

[ky_man]

Very interesting article on harvesting and cooking wild game using meticulous french cooking methods a la Escoffier (once-renowned french chef)
[url] http://www.npr.org/templates/story/story.php?storyId=5282112[/url]

 

[Blizzard of '93]

Now that is an intersting link. I'd like to add that wild mushrooms are delicious fare also (careful selecting, one of them is very much alike a very tasty one and is as deadly poisonus as the edible one is tasty) here in WNC there is a tasty one, about #3 on the most-desired list that is distinct in appearance and even a neophyte can't mistake it. Makes a great addition to country-style venison steak/gravy and also add to french onion soup. Also sauteed and added to grilled venison chops with herbed brown rice.