Episode 203: In The Wild
Back before there were supermarkets (or barbecue grills), grill masters hunted, fished, gathered, and grilled in the wild. This show celebrates the primal pleasures of cooking wild foods with live fire. It starts with what else? Wild salmon from the Pacific Northwest grilled on cedar planks with a juniper and wild berry glaze. Our next course is grilled elk loin, marinated in wine and wrapped in bacon, and grilled wild mushrooms foraged in the forests of Washington State. Steven will even show you a wild desserta smoke-roasted wild fruit crumble.
Sub-Recipe: Grilled Garlic Parsley Cheese Bread
Wild Mushroom Mixed Grill On Grilled Bread
Monkey Gland Sauce
Cedar-Planked Wild Salmon With A Juniper And Wild Berry Glaze
Wine-Marinated Elk Loin, With Grilled Mushrooms
Smoke-Roasted Wild Fruit Crumble