SPRING’S BOUNTY ON THE TABLE
One of the too often overlooked aspects of hunting and fishing involves the opportunity to feast from nature’s bounty you encounter while in the wilds. Here is a quartet of recipes, two for wild strawberries and one each for morel mushrooms and poke sallet, focusing on widespread foodstuffs that you might encounter this time of year.
WILD STRAWBERRY TRIFLE
Izaak Walton, somewhere in his writings, quotes a Dr. Boteler on the deliciousness of strawberries: “Doubtless God could have made a better berry, but doubtless God never did.” This is the month to note wild strawberries in bloom, and next month brings them to ripeness over much of the country. They are far better than their tame brethren, but if you don’t have access to the red jewels in the wild, substitute their domestic cousins in this recipe.
- 1 yellow cake mix, baked according to directions
- 1 quart wild strawberries (cooked slightly with sugar and a dash or two of Grand Marnier if desired)
- 3 large vanilla pudding mixes (enough for 6 cups of milk) mixed according to directions
- 2 large containers whipped topping (24 ounces total)
Cover bottom of large bowl or trifle dish with a layer of crumbled cake. Place a layer of strawberries over cake, followed by a layer of pudding and a layer of whipped topping. Repeat layers twice, ending with whipped topping and reserved fresh berries.
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In company with his late wife, Ann, Jim Casada wrote a number of cookbooks focusing on game or foods from the wild. One of those, The Complete Venison Cookbook, is available from him or the Sporting Classics Store. Jim’s next book, Fishing for Chickens: A Smokies Food Memoir, is due out from the University of Georgia Press in mid-2022. He is currently taking advance reservations for copies. To reserve a copy or learn more about his many other books, include his recent multi-award winning A Smoky Mountain Boyhood: Memories, Musings, and More, visit his website at www.jimcasadaoutdoors.com or e-mail him at jimcasada@comporium.net.
Hundreds of kitchen-tested recipes make this cookbook your answer to a table of hungry hunters or out-of-town guests! Even the choosiest of eaters will enjoy the savory variety of recipes from crockpot cookery to venison on the grill.
Deer hunters and popular culinary creators Jim and Ann Casada have personally tested these recipes in their own home, assuring you of quality, delicious venison dishes. From traditional favorites to more exotic recipes, you’ll enjoy every venison dish imaginable, including: Stir fry, French dip, Fajitas, Kabobs, Piccata, Sloppy Joes, Lasagna, Ribs, Meatballs, Jerky and hundreds more! Buy Now
