A dish inspired by my meal of Arctic cuisine at Tsarskaya Okhota restaurant in Murmansk, My recipe retains all the elements of the original: venison heart, lingonberry sauce, celery root purée, and …
Tag:
venison
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Last month, during a short business trip to Sweden, I visited Stockholm’s venerable Östermalms Saluhall, a food market operating since 1888. While the historic hall is currently closed for renovation, the market…
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Right. It’s the middle of the summer, 30 degrees outside (we’re using the metric system here, remember?), and here I am with my recipe for goulash, blood sausage, and foie gras, like…
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Call it my resolution for 2015: I’ve decided to extend (complete?) my collection of national dishes this year. I’ve already covered Czech Republic, Poland, Ukraine, Azerbaijan, Georgia, Uzbekistan, Tajikistan, maybe a couple more, so I’ve got,…
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A national dish of Poland, bigos is a traditional meat-and-cabbage stew, often referred to as a hunter’s stew. The history of bigos stretches back to the 14th century: supposedly, Lithuanian Grand Duke Jogaila, who…
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MeatRecipesRussian FoodVegetables
Venison Steak, Red Beet-Cranberry Purée, and Country Fried Potatoes
by FlorianAs we’ve eaten our way through the deer I killed last fall, I’ve started cooking some of the backstraps, those beautiful 20+-inch-long pieces of loin. I’m thrilled to say that this is without…
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Some readers may remember the tourtière du lac from M. Wells Steakhouse, a debauchery of game meat encased in pie crust that fits quite well with my somewhat idealized conception of Eastern European…
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I’ve already posted recipes for goose sausages, lake trout sausages, salmon sausages (with beef fat). With two deer in the freezer, venison sausages were the natural thing to do next, and I might very well…
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MeatPolish FoodRecipesUkrainian Food
Venison and Potato Latke Burgers with Vodka-Battered Vegetables
by FlorianA whole deer, even if you keep the backstraps and legs whole, yields a lot of ground meat, mostly from the neck and the belly. This is nothing to worry about: these…
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Back when I wrote of my adventures in wild Abkhazia, I talked about shashlyk, spices, cheese, honey, and wine. And of course lodochka (aka Adjaran khachapuri). But there can be more to Abkhazian…
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