Ingredient: butter

Wild Mushroom Soup

Venison stock is the perfect base for this simple but fantastic traditional recipe.

Pan Seared Wild Turkey Breast

This is an adaptation of a great chicken breast recipe.  It involves slicing a boneless wild turkey breast into roughly half pound pieces, about the size and thickness of a chicken breast, each perfect for one serving. It is fast, easy, and delicious.

Moose Munch

OK, it’s not wild game. It’s hard to work game into desserts. Besides, it does have “Moose” in the name. You could use it to say “OK kids, eat all your venison and daddy will make moose munch.”

If popping your own from kernels, keep in mind that freshness matters — Not because popcorn kernels go bad, but because over time they lose some of the moisture they need to pop properly. If it’s been on the shelf for a year just buy a new batch.

Steamed Mussels

A delicious and visually exotic dish – but really easy to prepare. It’s getting your hands on high quality fresh mussels which can be a challenge.

Cioppino

Cioppino is a seafood stew invented in the 1800’s by the Italian fishing community that worked the San Francisco bay and nearby Pacific waters. They would pick from whateve was least marketable from their haul and turn it into this

Asparagus Soup

Courtesy of Glen Spotts — master asparagus gardener.

Miraculous Onion Dip

Of course you can increase the quantities. But if you do try to use a cooking vessel that is wider than standard, rather than taller. Otherwise it can significantly increase the amount of time needed to caramelize the onions..