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1 week ago | 
themeateater.com | Danielle Prewett |Lukas Leaf |Jenny Nguyen-Wheatley
Duration 30 minutes Serves 4 Chef’s notes Knowing how to properly sauté fish is something that every cook needs to have in their arsenal. It’s a quick way to cook practically any fish, and with practice, you can perfect the technique so that you get a beautiful golden crust and juicy fillet. This is a really simple recipe that allows fresh-caught fish to shine.
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1 month ago | 
themeateater.com | Adam Berkelmans |Jenny Nguyen-Wheatley |Lukas Leaf |Steven Rinella
Duration 30 minutes Serves 1 to 2 Chef’s notes This recipe is the perfect thing to make after a spring outing in the forests of the Northeast. Wait for large, mature ramp leaves to make this, ensuring that you only snip off one leaf per plant when harvesting so that the plant can rebound and grow again next year. To learn more about harvesting and cultivating ramps, check out this article. Wrapping the fish can be a little fiddly, but using butcher’s twine or toothpicks makes it easier.
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2 months ago | 
themeateater.com | Adam Berkelmans |Lukas Leaf |Jenny Nguyen-Wheatley |Maggie Hudlow
Nothing beats the excitement of finding a huge, bright orange flush of chicken of the woods mushroom (Laetiporus) growing on a stump or log in the forest. For this recipe, you’ll want to use only the freshest of specimens—no pale, dry mushrooms here. If you cut the mushroom off of where it’s growing and it begins dripping water onto your hands, you know you’ve got the good stuff. Since chicken of the woods resembles real chicken so much, it makes a great stand-in for chicken in recipes.
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Oct 1, 2024 | 
minnpost.com | Lukas Leaf |Ingrid Lyons
Inextricable from Minnesota’s identity are the boreal forests and abundant freshwater in our state. In particular, northeastern Minnesota hosts the Boundary Waters Canoe Area Wilderness — our state’s crown jewel — a vast landscape home to the animals, fish, plants and memories that pervade our lives as Minnesotans. This is no happenstance. Indigenous communities, Minnesotans and advocates from across the country have persevered with passion and drive to steward this freshwater landscape.
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Sep 16, 2024 | 
themeateater.com | Jenny Nguyen-Wheatley |Wade Truong |Justin Townsend |Lukas Leaf
Saltimbocca, meaning “jump in the mouth” in Italian, is a dish that originated in Rome and consists of thin pieces of veal wrapped in prosciutto and sage. Although American versions often substitute veal with chicken or pork, hunters can make this dish with venison, preferably from a young deer. I made this dish with the eye of round from the button buck I shot last December during muzzleloader season.
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Aug 28, 2024 | 
themeateater.com | Jenny Nguyen-Wheatley |Lukas Leaf |Michael Vialpando |Danielle Prewett
Although cacciatore is most often prepared with chicken today, it’s an apt recipe for rabbit. After all, “cacciatore” does mean “hunter” in Italian. This tomato-based stew is delicious over polenta, rice, or couscous. You might see other cacciatore recipes that include the addition of olives and/or mushrooms. You can certainly add these ingredients if you like, but I prefer a simple tomato gravy.
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Aug 6, 2024 | 
themeateater.com | Jenny Nguyen-Wheatley |Lukas Leaf |Wade Truong
Duration 1 hour Serves 4 Chef’s notes This recipe is a riff on Taiwanese popcorn chicken. The tapioca coating provides better crunch than all-purpose flour, and the aroma of Chinese five spices is mouthwatering and noteworthy. This recipe will work with any white-fleshed fish. You can find tapioca flour or starch—they’re interchangeable—at the Asian grocery store or in specialty flour sections at your local grocery store. You can also substitute with corn starch. Ingredients ½ lb.
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Jun 17, 2024 | 
themeateater.com | Jenny Nguyen-Wheatley |Rick Matney |Lukas Leaf
Duration 4 hours Serves 4 to 6 Chef’s notes This simple herb, garlic, and lemon marinade is a go-to at my house. Although it’s a knockout with lighter-meat game birds, such as pheasant, it’s also tasty on venison. You could make this recipe on a gas grill, but charcoal adds an extra layer of smoke and flavor that’s irresistible. This recipe is so simple that you could make it at bird camp after the campfire has burned down, leaving you with hot embers to cook over.
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May 16, 2024 | 
themeateater.com | Jenny Nguyen-Wheatley |Lukas Leaf
I love mushroom-filled ravioli, so I thought to add a few covetous morel mushrooms into ravioli this spring. With the addition of ground venison, you’ll get a meaty, satisfying meal. I use one of my favorite cooking shortcuts here: Instead of making homemade pasta, which is time-consuming and labor-intensive, I use gyoza/pot sticker wrappers. My favorite brand is Dynasty, which seems to hold up well in the process. Of course, if you’d rather make your own homemade pasta, more power to you.
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May 9, 2024 | 
themeateater.com | Jenny Nguyen-Wheatley |Jesse Griffiths |Lukas Leaf
Dubbed “fries with eyes,” most devotees love this small fish deep-fried and enjoyed as a snack. The bones of smelt are so soft and small that you hardly notice them, and their shape makes them ideal for dipping in all the sauces you can think of. There are several varieties of smelt, and while some can be fried whole—ungutted—I find the innards of lake smelt much too bitter and grainy. Gutted or ungutted, that’s up to you. Here’s a different way to eat smelt: in a taco.
