302 wild recipes

This pheasant is roasted with celery and onions and drizzled with lemon juice.

Rustic round sourdough bread packed with savory onion flavor from soup mix. Crusty outside, soft inside, and made with pantry staples plus sourdough starter.

French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.

Tender buttermilk dumplings steamed in bubbling wild grape juice with whole grapes. An old Appalachian tradition that turns foraged fruit into a warm, purple-stained comfort dessert.

Wild rice amandine with toasted slivered almonds, green pepper, onion, and chives cooked in beef bouillon. A quick, savory rice side dish ready in 25 minutes.

Wild mushroom bread made with dried mushrooms ground to a fine dust and kneaded into a buttery yeast dough. A savory, earthy artisan loaf with deep umami flavor.

Wild blueberry cookies with fresh or frozen berries, lemon zest, and a soft drop-cookie dough. Tender, cakey, and bursting with real fruit in every bite.

Wild herb tart is a green-packed vegetarian custard pie stuffed with spinach, leek, green onion, and fresh parsley, bound in eggs and cream. A springtime garden-forward cousin of the classic quiche.

Roasted wild duck stuffed with onion, apple, celery and garlic, braised breast-down in red wine and consomme. The Southern hunter's recipe for taming gamey ducks into a tender feast.

Wild mushroom tart layers sauteed porcini, shiitake, and oyster mushrooms with shallots, brandy, and Swiss cheese in a creamy custard pie. A rustic French-inspired main or side for cool-weather dinners.

Wild green salad tossing bittersweet escarole, lemony sorrel, and fresh mint with toasted sunflower seeds in a light herb vinegar dressing. A bright, garden-fresh bowl ready in minutes.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Wild rice with mushrooms, crispy bacon, thyme, and green onions. A nutty, earthy side dish simmered in chicken bouillon and finished with fresh parsley.

Wild rice with butter-warmed green and purple grapes and fresh parsley. An unexpected sweet-savory side dish where juicy grapes burst against nutty, chewy wild rice.

Wild rice Waldorf salad with apples, grapes, celery, peanuts, and a light mayo-yogurt dressing. Lighter, heartier twist on the classic for a make-ahead potluck side.

Silver-dollar pancakes studded with cooked wild rice and sauteed shallots. A savory brunch pancake with nutty crunch, great with eggs or smoked fish.