Wild Harvest Recipies
Wild Harvest Recipies
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Brought to life by Canada’s own Survivorman Les Stroud and acclaimed master chef Paul Rogalski (Rouge Restaurant), Wild Harvest Recipes: All the Sumptuous Dishes from Season One of Wild Harvest translates the culinary triumphs of their hit television series into an accessible backcountry cookbook. Venturing far beyond ordinary campfire cooking, this volume demonstrates how to transform overlooked wild edibles—from bull kelp and cattail pollen to sweet gale and rock tripe—into unforgettable gourmet feasts over open fire and off-grid cooktops.
What’s Inside
- Complete Season One Television Recipes: Step-by-step instructions for every dish created on the show, including Birch-Smoked Moose Steak with Milkweed Pods, Intertidal Mussels with Wild Radish, and Glazed Steelhead Trout with Miner’s Lettuce.
- Wild Botanical Foraging Guides: Practical identification, ethical harvesting, and prep advice for cattail flour, reindeer moss, spruce tips, sweet gale, dandelion root, horsetail, and wild ginger.
- Mushroom & Wild Game Specialties: Field prep techniques for Pacific Northwest matsutake (pine mushrooms), wild turkey, venison loin, and freshwater smallmouth bass.
- Campfire Culinary Techniques: Chef Paul’s methods for crafting wild reductions, herb-infused dressings, cedar bud butters, and hearth bannocks.
- Practical Home Substitutions: Straightforward supermarket ingredient swaps for every wild-foraged item so you can cook any dish year-round at home or at the cabin.
Book Specifications
| Full Title | Wild Harvest Recipes: All the Sumptuous Dishes from Season One of Wild Harvest |
|---|---|
| Authors | Chef Paul Rogalski & Les Stroud |
| Publisher | Wild Harvest Productions |
| Year Published | 2021 |
| Format | Softcover / Paperback |
| Page Count | 134 pages |
| Dimensions | 8.5 × 0.4 × 11.0 in (216 × 10 × 279 mm) |
| Weight | 0.73 lbs (330 g) |
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