Venison and Wild Mushroom Stew
Spring means mushroom hunting. Aside from morels, I’ve branched out and found another edible: the pheasant back mushroom, also known as Dryad’s saddle, which also grows during the same time morels do. It grows on the trunks of dead trees, and like its namesake suggests, this mushroom boasts a beautiful brown pattern that is similar to the feathers on a pheasant’s back. It has an unmistakable melon or cucumber-like aroma, and is quite delicious when young. Here's a nice article on cooking them: http://foragerchef.com/the-cucumber-mushroom-dryads-saddlepheasant-back/
|Young dryad's saddle on the left.|
|Old dryad's saddle mushrooms.|
While inedible, even with a lot of cooking, the old pheasant back did give the stew another layer of flavor, which was surprisingly pungent. A little goes a long way. I suggest cooking the mushroom in the stew for about an hour, and then fishing it out to discard. Remember to NEVER eat mushrooms that you cannot positively identify.
To view the recipe for this Venison and Wild Mushroom Stew, visit Sportsman Channel online: http://www.thesportsmanchannel.com/2017/07/venison-wild-mushroom-stew-recipe/