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Pascal Baudar's Venison Patty Wrap

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  • OGWLAdmin Starlett
  • Complexity: advanced
Pascal Baudar's Venison Patty Wrap

Venison patty wrapped in cooked wild flour/seeds dough, pickled foraged seeds and mushroom/forest beer broth.

I was making wild crackers today and wanted to do this experiment for quite a while (again cooking something within its own environment) so here we go:

Ingredients

  • DOUGH: Mesquite Flour
  • Acorn Flour
  • Sourdough With Organic Wheat Flour
  • California Buck Wheat
  • Homemade Sea Salt
  • Olive Oil
  • Selective Wild Seeds (Sages, Plantain, Nettles, etc.)
  • Nettle Powder
  • Cattail Pollen
  • Foraged Seeds (Lambsquarter, Nettles, Sages, Plantain, Chia, Mustards, etc.)
  • Pequin Chili Powder
  • Pickled Wild Seeds (Mostly Foraged Mustard Seeds) in Mountain Vinegar (Infused with Pinyon Pine, White Fir, California Juniper Berries, Fermented Limes and Raw Honey)
  • VENISON PATTY:
  • Fennel
  • Pork Fat
  • Forest Beer
  • Mugwort
  • Yarrow
  • Various Barks
  • Local Oyster Mushroom and , , ,
  • Morels
  • Wild oats hay
  • Raw Honey
  • Step by Step Directions

    1. Once cooked, the venison patty was wrapped with the dough, a mulefat stick in the center and sprinkled with the wild seeds and herbs powder then cooked further in the oven for 16 minutes at 400 degrees.

    2. Placed right away in the hot broth, pickled seeds added and voila! Super Yummy!

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