This seared ribeye steak with chanterelle and pink peppercorn cream sauce is an absolute delight!

Venison sirloin steaks with creamed hominy and pigweed, a type of wild amaranth. Delicious!

Northern pike fillets make the perfect Nashville hot fish sandwich. This incredible sandwich is spicy, crunchy, soft, tart, and delicious!

Wild pork loin with a wild strawberry and fresh garden tarragon vinaigrette. The perfect early summer dish!

I’ve always wanted to create a dish with both pheasant and pheasant back mushrooms in it, and here it is!

These knishes are a great way to enjoy pheasant back mushrooms (aka dryad’s saddle) in a fun hand-held snack!

Morels, fiddleheads, ramps, pasta… what could be better?

This curry has become my very favourite spring dish made with wild ingredients.
I went with a Thai style curry for inspiration.

These noodles are spicy, funky, saucy, meaty, and just what you need. They’re made using Asian flavours and Italian techniques!

These buns were inspired by the curry beef buns found in Chinese bake shops, but they’re made with wild goose breast!

This recipe was inspired by Hawaiian poke, but mine strays quite far from the original.