Venison Goulash- Ozpörkölt

2 lbs. leg of venison, cut into 2″ chunks
1 tbsp. white wine vinegar
1⁄4 lb. smoked bacon, finely chopped
1 large yellow onion, finely chopped
1 1⁄2 tbsp. hot paprika, preferably Hungarian
1⁄4 tsp. dried ground thyme
1⁄4 tsp. dry mustard
4 whole allspice
4 juniper berries
2 cloves garlic, finely chopped
1 small tomato, cored and chopped
1⁄2 green bell pepper, cored, seeded, and finely chopped
1 cup red wine, preferably merlot
6 medium yukon gold potatoes (about 2 lbs.), peeled; cut lengthwise into wedges
1⁄4 cup butter, cubed
2 tsp. chopped flat-leaf parsley
Freshly ground black pepper
6–8 slices crusty white bread


Basic Pork or Wild Boar Salami

And one more I’m posting to both blogs. I have always preferred making things from scratch. I love learning new techniques and, if I like them, I keep doing them. If not, well, at least I know how to do it. This is one thing I have not done yet: make my own salami but would love to. I have recipes (if I recall correctly) for bear and elk sausage, also (I’m pretty sure they are here on my Sustainablehome blog). If not, I will find some to share.

Basic Liver Tonic

Well, today is day 4 of my parsley tea and it’s working!  I feel much better (and think it may be a small kidney stone … sure hurts and moves like one).  So, I can’t do much moving around.  I’ve decided to finally finish cleaning up my website and found this little tidbit hiding amongst the huge numbers of text files I have stored on my server.  I do not know who originally shared it nor who wrote it (if you do, please let me know).

Liver Tonic

* 2 T Wild Yam root
* 2 T Milk Thistle Globes
* 2 T Oregon Grape root
* 2 T Dandelion root
* 2 T Chicory root
* 2 T Goldenseal Root (optional)

Simmer in water 20 min, Golden seal may lower blood sugar and may be deleted from this remedy.

Grrrrr … Bear!

Grrrrr … Bear!

This article was written by Bonnie Farner and would be a shame if it was lost in the land of “website unavailable”.

© Bonnie Farner

Most wild game animals are have quite lean meat especially venision. I’ve seen bears with at least 3-4″ of fat on them but you can slice it off down to the lean part. I save every bit of bear fat I can get my hands on as it comes in handy for fying, baking, oiling boots and chapped hands. It also stores very well and I’m using some donated bear oil (’95) and it is not rancid.

Wild pork doesn’t have very much fat at all either and tastes pretty well even if it’s an old boar. I just cooked some wild boar this week that was tending to be on the “strong” side but I added a couple of wild crabapples to the pot and it helped. Also a dash of vinegar and a change of water helps take the wild taste out.

Squirrels are on my menu each fall as well as other game but I’ve tried racoon and didn’t like the taste. I don’t like lamb and thought the coon tasted pretty much like mutton.

Mixing wild game with wild herbs and edibles is something I experiment with every fall as we always have some kind of wild meat in the freezer. I’ve found that you can concoct some pretty tasty meals. You can add just about any wild nut to stews and I’ve added ground cherries as well to give them some zip. Ground spice bush bark goes well with just about any wild meat but use it sparingly.

Here’s some of my favorite bear recipes for those who can get bear meat:


Bear Stew

  • 3 pounds bear meat, cut in 1″ cubes
  • 1 Tablespoon salt
  • 1/4 cup shortening
  • 2 cloves garlic, minced to a pulp (I use 4 whole Ramps – tops and bottoms)
  • 1/2 cup diced celery (or 2 T. chopped wild celery)
  • 1 onion, sliced (wild onion can be used)
  • 1 green pepper, diced
  • 2-3 wild crabapples (peeled and cored) or 1 small tart apple
  • 1 cup dry white wine (homemade, of course)
  • 1 (6 once) can tomato, crushed (dash of Tabasco) – I use 1 cup of ripe ground cherries
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Season the bear meat with salt to taste and pan fry in shortening until browned. Sauté the garlic, celery, onion and green pepper. Simmer until onion is golden brown. Add remaining ingredients and mix well.
Cover and simmer 30 minutes or until meat is well done.
4-6 Servings


Bear Stroganoff

  • 3/4 cup butter
  • 2 pounds of bear round, cube into 1″ squares (all fat removed)
  • 6 ounce jar of whole button mushrooms (morrels are good if you can find ’em)
  • 1/4 cup white wine
  • 1/4 cup vinegar
  • 1 pint Brown Gravy
  • 1 cup sour cream
  • salt and pepper
  • boiled rice or noodles (wild rice pilaf with almond slivers or hickory nuts)

Place 1/2 cup butter, the cubed bear meat and mushrooms in a heavy skillet and sauté until brown.

Mix the white wine and vinegar and boil for 5 minutes. Heat the Brown Gravy and add the white wine and vinegar mixture.

Add the sour cream to the hot gravy mixture stirring constantly.

Add the remaining 1/4 cup of un-melted butter. Stir well. Drain all butter from the bear and mushrooms. Pour sauce over the bear and mushrooms.

Salt and pepper to taste.

Serve hot over cooked rice or noodles (wild rice pilaf)

4-6 Servings


Pan Fried Bear Steaks

  • 1/2 onion, medium sliced
  • 1/2 cup vinegar
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 Tablespoon whole pickling spice
  • 1 Tablespoon salt
  • 4 bear steaks, 1″ thick
  • butter or cooking oil for frying
  • salt and pepper

Make a marinade on onion, vinegar, water, vegetable oil, pickling spice and salt. (add 1/2 t. grated spice bush bark) Place steaks in a bowl, add marinade and refrigerate covered for 24 hours. Turn meat occasionally.

Remove from marinade and pan fry in butter or cooking oil until well done on each side. Season to taste with salt and pepper.
4 Servings


Bear Roast

  • 5 pound roast (all fat removed)
  • 1 Tablespoon salt
  • 1/2 teaspoon pepper
  • 5 strips bacon or salt pork
  • 1 medium onion, sliced (wild onion or ramps ok)
  • 2 ribs celery, cut in 3″ pieces (wild celery to taste – it’s very strong so use sparingly)

Place roast in pan and season with salt and pepper. Lay 5 bacon strips or salt pork on roast. Cover with onion and celery.
Bake covered at 350 degrees for 3 hours or until meat is well done. To brown, uncover last 1/2 hour.

5-6 Servings


Bear Meatloaf

  • 2 lb ground meat
  • 1/2 cup milk
  • 2 eggs
  • salt and pepper to taste
  • 1/4 tsp. thyme
  • 1/4 tsp. oregano
  • 3/4 cup tomato sauce (I used mashed ground cherries)
  • 1 cup onion, minced
  • 1 1/2 tsp. dry mustard
  • 1 cup bread crumbs
  • 1/2 green pepper, finely chopped, I also add 1 small can of mushrooms or fresh mushrooms (wild morrels good too).

Bake at 350 until done (about an hour). when it looks close to being done, maybe 15 minutes, I spread either BBQ sauce or ketchup over the top.


Spiced Bear Roast

  • 3 1/2 to 4 lb. boneless bear rump roast
  • 12 whole cloves
  • 1 1/2 cups thinly sliced carrots (wild ok but use sparingly – QAL)
  • 1 1/2 cups thinly sliced celery
  • 1 cup chopped onions
  • 1 cup dry red wine (muscadine or elderberry wine is good)
  • 3/4 cup water
  • 1/4 cup margarine or butter, melted
  • 2 tablespoons cayenne
  • 1 teaspoon ground allspice (or grated spice bush)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 slices bacon, cut in half crosswise

Heat oven to 400 F. Place roast in bottom of 3 quart roasting pan with cover. With sharp knife, cut 12 slits, 1/2 inch deep, in top of roast. Place 1 clove in each slit. In medium mixing bowl, combine remaining ingredients, except bacon. Pour mixture over roast. Arrange bacon slices across roast. Insert meat thermometer in roast. Cover tightly. Bake for 20 minutes. Reduce heat to 325 F. Bake 2 to 2 1/2 hours, or until meat is tender and internal temperature registers 165 F. Remove cover. Bake for 15 minutes longer.
Let roast stand for 10 minutes. Carve roast across grain into thin slices.



Assiniboin Bear Stew

  • 5 lb Bear meat
  • 5 med Dandelion roots, sliced
  • 3 c Maple or birch sap
  • 25 med Arrowhead tubers, sliced
  • 4 c Water
  • 1 Handful fresh mint leaves
  • 2 Thumbnails coltsfoot salt
  • 4 Wild onions
  • 3 Wild leeks, cut up

Trim all fat from the meat and wash well in cold water. Cut the meat into 2-inch cubes. Skewer the mat on a sapling and sear on all sides over an open fire. Pour the sap and
water into the plastic liner and add remaining ingredients. Put the sapling basket in the kettle and drop the red hot stones into the basket. As the stones cool, change them
to keep the stew simmering for about 45 minutes. Remove the basket and stones and serve the stew as hot as possible.

Source: “Indian Cookin'”, compiled by Herb Walker, 1977


Purslane (Portulaca oleracea)

Purslane is probably one of the best wild edibles I have ever had the chance to try out. Found around the world it was introduced to North America and now grows almost everywhere there are fields, vacant lots, waste areas and family gardens. This is definitely one “weed” that you do not want to pull from your garden but rather promote it’s growth and welcome it to your dinner table as it contains high amounts of iron, vitamins A and C, and is high in calcium and phosphorus and is almost totally void of calories. Purslane is not normally cultivated but it is sold in some specialty stores.

Purslane is an annual herb that sprawls along the ground with its fleshy, succulent, highly branched stems. The stems are round and tinted red. The leaves alternate, paddle-shaped (obovate), flat, and alternately arranged. The small flowers are yellow, sessile, and contain five two-lobbed petals. The small seed capsules produce abundant black seeds.

To harvest clip the young leaf tips from June-September and collect larger stems for pickles. To collect the seeds to be ground into flour, spread the mature plants on a sheet to dry for a couple of weeks. Use a sieve to separate the seeds from the main plant matter and winnow in a light breeze.

The shoots are great cooked or in a fresh salad with a slight bitter taste that is not over powering. In fresh salads I like to use a light vinaigrette for the dressing and as a pot herb, simply wash under cool running water (it will be gritty and needs the bath), boil the plants for 10 minutes and season with butter and seasonings. Purslane doesn’t “cook away” so the volume you begin with is basically what you will have once it is cooked.


Purslane Casserole

  • Purslane tips (pre-cooked)
  • 1 egg
  • bread crumbs (enough to make a damp mixture)
  • 1 medium onion (diced)
  • 1 clove garlic (minced)
  • Salt and pepper

Combine ingredients and bake in a 350 degree oven for 30 minutes or until top is browning. Try purslane out in your favorite casserole dishes. I am not a big fan of damp bread but even I enjoy the above recipe.

Also be sure to try out purslane as a batter dipped fried companion to your other wild fritters such as dandelion, morel and daylilies. Simply dip in an egg/milk mixture and roll in flour and spices. Deep fry in your favorite oil and serve hot.

You can also blanch the leaf tips and freeze for latter use. I have found that it keeps well and makes a good addition to my soups and stews. This is a good idea if you have an “anti-greens” family since they will never know that they are receiving such a high vitamin wild veggie hidden in their favorite stew.

Purslane pickles are my favorite and you can adapt any of your favorite pickle recipes to accommodate purslane stems. I found the following recipe at Purslane, along with several other recipes. This site is worth checking out for many more purslane ideas.


Pickled Purslane

  • 1 quart purslane stems and leaves
  • 3 garlic cloves, sliced
  • 1 quart apple cider vinegar (or old pickle, jalapeno juice,etc.)
  • 10 peppercorns

Clean the purslane stems and leaves by rinsing with fresh water. Cut into 1″ pieces and place in clean jars with lids. Add the spices and pour the vinegar over the purslane. Keep this in the refrigerator and wait at least two weeks before using. Serve as a side dish with omelets and sandwiches.


Purslane flour will work with any of your favorite bread, muffin and cookie recipes. Just allow the seed to dry for one week after harvesting and store it in a paper bag. This will keep very well for some time but I always roast the flour if I plan to mix it with other collected flours or store it over a long period of time. Roasting may not do a bit of good really but it makes me feel like I did my best to be sure the flour was free of critter visitors that may decide to grow latter and ruin my flour.

Purslane Flour Pancakes

  • 1/2 cup purslane flour
  • 1/2 cup flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 scant cup milk
  • 3 tablespoons oil

Mix and pour on hot griddle about a silver dollars worth of batter. Cook until golden and serve with butter and syrup. Add fresh fruit if you like. My personal favorite is bananas or wild strawberries. Remember to get out all those jellies that you made that didn’t quit set up right. This is a great time to show off you pancake syrup making skills!

From I Hear America Cooking Betty Fussell. Elisabeth Sifton Books. Viking Penguin Inc. New York. 1986 page 71
Submitted by Shannon


Lamb’s Quarter and Purslane Salad

Lamb’s quarter, otherwise known as goosefoot, or wild spinach, is one of oldest and most prolific greens, used not only for its spear-shaped leaves but for its small black seeds. Equally venerable as a culinary weed is the pink-stemmed purslane, a cousin of the bright-flowered but inedible portulaca. At their youngest, in the first breath of spring, the leaves of both pigweed and purslane are delicious raw. As they grow into adolesence, both need only a quick parboiling to restore tenderness but maintain crispness. If other wild things are near at hand, like leafing poke sprouts, the leaves of dandelions, or the blossoms and leaves of budding nasturtiums, use them too, with sunflower seed dressing.

  • 4 cups each purslane and lamb’s quarter leaves
  • 4 green onions, with tops, chopped
  • 1/4 cup toasted sunflower seeds
  • 1/2 cup olive oil
  • 3 tablespoons wine vinegar, or more as needed
  • salt and pepper to taste

Wash the purslane plantes and the lamb’s quarter leaves separately. If the purslane is large, chop into 2-inch lengths. Put the purslane in a saucepan, cover with water, and boil 3 to 5 minutes. Drain and set aside. Put the wet lamb’s quarter leaves and green onions in a skillet, cover tightly, and steam 3 to 5 minutes, depending on the size and age of the leaf. Drain and mix with the purslane in a salad bowl. Put the sunflower seeds in a blender with the oil and pulverize until chunky. Add the vinegar and season to taste. If dressing is too thick, thin with more vinegar. Pour the dressing over the salad greens. serves 4 to 6


Anatolian Purslane, Lamb and Lentil Stew


Cucumber Purslane Yogurt Salad

From [Website No Longer Available]

  • 5 large Cucumber, peeled, seeded and cut into quarter-round slices
  • 1/4 pound Purslane, large stems removed, washed and drained well
  • 2 tablespoons each, Fresh chopped mint, cilantro and chervil
  • 4 cups Whole milk yogurt
  • 1/4 cup Virgin olive oil
  • 3 cloves Garlic, pureed with the blade of a knife
  • 2 teaspoon ground Coriander
  • Kosher Salt and ground Black Pepper

Place the cucumber, purslane and herbs into a large bowl. In another bowl, stir together the yogurt, olive oil and garlic, coriander and season to taste with salt. Add the
yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper. Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed.
Serve chilled.


Ham and Purslane on Rye

Source: Greg Kirshner, Fullerton, California

  • 2 slices rye bread, toasted or untoasted (or you can use whole wheat, pumpernickel, or sourdough)
  • A few slices of good quality ham
  • A handful of fresh purslane, stems included
  • Mustard/horseradish mix (no yellow dye, please)

Instead of lettuce or pickles on this ham sandwich, you’re using fresh purslane. It’s quite flavorful. The slightly crunchy flavor of the crisp, succulent purslane stems helps to make this a satisfying sandwich.


Verdolagas Con Queso (Purslane with Cheese)

Yield: 4 servings

  • 4 quarts verdolagas (wild purslane)
  • Olive oil or canola oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • Salt and pepper
  • 1/4 pound Jack cheese, cubed

Pick over the purslane, discarding thick heavy stems. Pile into a strainer and rinse thoroughly. In a heavy deep skillet, heat the oil and saute the onion, just until glazed. Add the garlic. Pile the verdolagas in the pan. If the pan doesn’t sizzle, add 1 or 2 tablespoons water. Cover and steam for 2 minutes. Open the pan, stir and add salt, pepper, and cubes of cheese. Close the lid for another minute or two. Serve along with the potlicker.