84 wild recipes

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Wild rice simmered with soy and Worcestershire sauce, then tossed with mushrooms, onions, and green pepper sautéed in ghee. A nutty, savory vegetarian side with earthy depth.

Roast pheasant with ramps and wild mushrooms: tender pheasant roasted atop wild ramps, finished with sauteed mushrooms and thyme in a white wine pan sauce. A foraged spring feast straight from the Appalachian woods.

Venison and wild rice stew inspired by Plains Tribes cooking. Slow-simmered shoulder with onions until fork-tender, then finished with wild rice. Just six ingredients.

Italian wild mushroom topping with dried porcini, fresh portobello, tomatoes, rosemary, sage, and garlic marinated 24 hours in olive oil and lemon. Use on bruschetta or pasta.

Sauteed chicken breast in a brandy-laced mushroom cream sauce, served over wild rice. A bistro-style dinner from the pantry, ready in under an hour.

Flavorful roast beef with earthy wild mushrooms and rosemary sauce.

Charcoal-grilled T-bone steaks topped with wild mushrooms sautéed in butter, thyme, garlic, and red wine. Finished with grilled tomatoes and red onion for a steakhouse dinner at home.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

Fresh asparagus and earthy morel mushrooms dressed in a wild mushroom vinaigrette celebrating the best of spring. Elegant first course that showcases seasonal ingredients with refined simplicity.

Orange roughy fillets gently poached in a saffron-white wine broth with sliced fennel, leek, and Italian tomatoes. A light, Mediterranean one-pan fish dinner in 35 minutes.

Wild mushroom pizza with black olives, sun-dried tomatoes, roasted red peppers, provolone, and mozzarella. Loaded with savory Mediterranean toppings on a crispy, high-heat baked shell.

Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.

Chicken breast baked with wild rice, pearl onions, celery, and tarragon in white wine and chicken broth. A refined one-dish dinner that practically cooks itself.

Wild duck breasts draped in bacon and braised in spiced wine with mushrooms, onions, and herbs. Warm cinnamon, cardamom, and clove notes make this a hunter's table showpiece.

Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini.