Log In
Or create an account -> 
Imperial Library
  • Home
  • About
  • News
  • Upload
  • Forum
  • Help
  • Login/SignUp

Index
Cover Title Page Copyright Dedication Contents Introduction Butchery Guides
How to Butcher a Deer How to Butcher a Duck How to Butcher a Wild Turkey
Large Game
Game Burger Venison Bresaola Venison Bresaola Pizza Venison Heart Tartare Headcheese Venison Heart Steak with Pine Mushrooms, Green Lentils, and Winter Greens Venison Tenderloin with Spice Ash and Celeriac Purée Elk Roast with Harvest Vegetables Braised Venison Shanks with Potato Purée and Tomato Jam Roasted Wild Boar Loin Chops with Cranberry Apple Mostarda and Grainy Mustard Spätzle Wild Boar Capicola Game Tourtière Barbecued Venison and Wild Boar Ribs Pan-Fried Venison Liver with Wild Grape Coulis Bison Ribeye with Truffle Parmesan Frites, Pine Mushrooms, and Madeira Jus Venison Stock Roast Venison Rack and Neck Ragout with Spice Ash and Parsnip Purée Venison Shank Tagine with Apricot Chutney Venison Chili Venison Bolognese with Tagliatelle Wild Boar Cavatelli Carbonara with Wild Boar Bacon and Duck Egg Yolk Moose Lasagna Moose Tongue Pastrami Reuben Sandwiches
Small Game
Roasted Wild Turkey with Goat Cheese, Morel Mushroom, and Wild Leek Stuffing Pan-Roasted Turkey Hearts and Livers with Confit Gizzards, Watercress Cream, and Morels Wild Turkey Pot Pie Sumac-Marinated Ruffed Grouse with Black Walnut Stuffing Fire-Roasted Ruffed Grouse Waterfowl and Foie Gras Terrine Roast Duck with Maple Baked Beans and Grits Duck Crown Roast Duck Confit Duck Liver Parfait Cured Smoked Duck Breasts Duck Heart Yakitori Fried Dove with Buttermilk Biscuits and Sausage Gravy Roast Canada Goose Breast and Cassoulet Canada Goose Bangers and Mash with Sage and Onion Gravy Seared Foie Gras with Foie Gras Biscuits and Preserved Cherries Grilled Pigeon and Arugula Salad with Sumac Vinaigrette Pigeon and Sweet Potato Pot Pie Pigeon Stuffed with Lobster Mushrooms Rabbit Pappardelle with Butter-Braised Leeks and Preserved Apricot Rabbit Ravioli with Basil and Aged Balsamic Squirrel au Vin Barbecued Squirrel with Cornbread Fried Squirrel with Candied Yams and Coleslaw
Fish and Forage
Pickerel with Potatoes and Tartar Sauce Campfire Pickerel on a Bun Flipper Pie Rainbow Trout with Roe Maple Butter Sauce Smoked Salmon Eggs Benedict Maple-Glazed Salmon with Chive Butter Sauce Smoked Wild Salmon Seared Scallops with Bacon and Cabbage Steamed Dungeness Crabs Grilled Spot Prawns Spot Prawn Ceviche Sablefish with Whipped Cod Purée and Potato Galette Perch Fish and Chips Halibut with Creamy Polenta and Wild Leeks Arctic Char with Saffron Milk Cap Mushrooms and Pepper Coulis Lobster Mushroom Bisque Stinging Nettle Soup Wild Leek and Potato Soup with Caviar and Crème Fraîche Cream of Shaggy Mane Mushroom Soup Pine Needle Broth with Wild Mushrooms Warm Wild Mushroom Salad Giant Puffball Carpaccio Forager’s Omelette Wild Blueberry French Toast Wild Blueberry Pancakes Chaga Mushroom Tea Latte Morel Mushroom and Caramelized Onion Tarte Tatin Wild Mushroom Risotto Wild Leek Pesto Pickled Wild Leeks Pickled Saffron Milk Cap Mushrooms Pickled Pheasant Back Mushrooms
Wild Desserts and Foraged Cocktails
Maple Fudge Maple Sugar Pie Maple Custard Tarts Maple Crème Brûlée Sticky Toffee Pudding with Salted Maple Caramel Maple Bacon Doughnuts Spruce Tip Ricotta Cheesecake Spiced Pumpkin Pie Wild Berry Tart Apple Tarte Tatin with Wild Ginger Ice Cream Smoked Chocolate Mousse with Florentine Cookies Cedar Sorbet Spot Prawn Caesar Sumac Spritz Wild Mint Mojito Wild Juniper Negroni Wild Blueberry Sour Cedar Sour Wild Blackberry Lemonade Wild Ginger Mule Maple Old-Fashioned Tropic Pawpaw Applewood Smoke Barrel Rusty Antler War of Roses
Acknowledgments
  • ← Prev
  • Back
  • Next →
  • ← Prev
  • Back
  • Next →

Chief Librarian: Las Zenow <zenow@riseup.net>
Fork the source code from gitlab.

This is a mirror of the Tor onion service:
http://kx5thpx2olielkihfyo4jgjqfb7zx7wxr3sd4xzt26ochei4m6f7tayd.onion