I was lucky enough to be in Spokane, Washington during Huckleberry season. My host was an adventurous eater who asked if I could do something other than the usual Huckleberry Pie. Since my Venison Bone Marrow Creme Brulee back in Montreal I’d been itching for a chance to try making a bone marrow cheesecake – and these did not disappoint!
We found everything for these gluten free lamb tacos at a local farmer’s market. Both the purple tomatillo salsa and cooked cherry tomato salsa are both gluten free and paleo, so pick up some corn tortillas and a head of bibb lettuce and suddenly you’ve got a tasty taco night that can be shared by your paleo and gluten free friends!
In addition to the sauteed fiddlehead ferns and the fiddlehead fern omelet, I raided my hosts pantry to complete our vegetarian brunch with roasted red carrots, a preserved lemon and maple syrup salad dressing, and basil lemonade made from the herbs in my host’s window.
Try these maple syrup sweetened carrots with preserved lemon, preserved lemon salad dressing, and maple-basil lemonade.
I tried llama chops so you don’t have to! On the plus side, the Salt Lake City farmer’s market may be the best in the country. On the minus side, sometimes exotic meats don’t go mainstream because they don’t deserve to.
Low and slow smoking is a beautiful way to prepare a large cut of game meat! You can use this technique with moose, antelope, elk, venison, or even a grocery store roast!
One of my favorite road recipes is this sage infused venison bone marrow creme brulee I made from farmer’s market finds in Montreal.
