This aioli, made with wild spring-foraged spruce tips is the perfect thing to dip in-season steamed artichoke petals in!

That’s right, this recipe uses wild squirrel, cooked in a tandoori fashion, on these delicious butter “chicken” naan pizzas!

Instead of using the traditional frisée, this salad uses freshly picked spring dandelion greens!

These vegetarian rolls are tasty, vibrant, and healthy. Fill them with whatever veggies you have on hand and serve them with tasty dips!

Traditionally made with water buffalo liver, this wild duck liver sandwich is Egyptian street food at its finest.

Venison liver may seem unapproachable, but this pâté is something that even those who swear they don’t like liver will love!

Venison shanks get cooked down into shreds in this luscious Italian ragù sauce which goes perfectly with tagliatelle noodles.

Haystacks are fun to eat and infinitely customizable. They make for a great family dinner!

Make pike sushi with your next catch! This unagi-style pike nigiri is an elegant way to eat the infamous northern fish.