Scavenger's Guide to Haute Cuisine
August 4, 2006 Friday 3PM CT
This hour on Here on Earth: Radio Without Borders, Jean Feraca talks to a midwesterner who is obsessed with recreating recipies from a 1903 French cookbook and acquiring ingredients by hunting and fishing them by himself.
- Steven Rinella, correspondent for Outside magazine, author of "The Scavenger's Guide to Haute Cuisine"
- Jane 8/4/06: "Just listening (to the Scavenger's Cuisine program) and just could not resist a note. My husband is a hunter, mostly hunts deer with a long bow which was made for him by a good friend. We live and work on a 2200 acre family farm in central Wisconsin. He returned home after earning a master's degree in art. So, we run a grain farm and make art. We live in two worlds, rural and urban. What I want to share with you is that my husband loves to cook wild game and fish. He loves his own food and is always challenging himself to prepare it better. Of course, he thinks cooking and food are an art medium and, of course, that's true. His pet peeve is over cooked BBQ'd or stewed venison. He feels it is an indication of bad meat or someone that does not know how to cook. He cooks and eats heart usually as a sandwich meat. That is not something I enjoy. But, he prepares venison carpaccio that is fabulous and I love it."