Meat

For as long as I’ve been reviewing restaurants, I’ve been complaining about the mediocrity of their Beef Stroganoff: “the filet mignon was chewy, cooked beyond well done”, “another example of how to…

At long last, my Latvian hare trio is complete! I started this project when I discovered those mysterious recipes for hare cheese. If you run an internet search for hare cheese in English,…

This curious dish — which has very little to do with actual cheese — was actually what first motivated me to start my Latvian Hare Trio. The final result may look like a traditional pâté,…

After last week’s hare loin, this post features the hare legs with another group of typical Latvian winter flavors: potato, sauerkraut, and animal fat. The recipe is pretty short, because most of…

Black Balsam is a traditional Latvian herbal liqueur. Its recipe, created by a pharmacist living in Riga, is based on a composition of 24 different plants, flowers, buds, juices, roots, oils, and…

Of all game meats, hare is one of the most full-flavored, and one of the most vilified. After all, not only are you eating a rodent, but the critter’s constant running suggests…

This recipe combines some rather eclectic culinary impressions from my recent trip to Eastern Germany: the sour-cherry mustard from Bautzen, Erich Honecker and his passion for hunting, the mulled wine of the Christmas markets, and potatoes…