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Continued: Meals from a hunter

  • Article by: STEVE HOFFMAN , Special to the Star Tribune
  • Last update: November 27, 2013 - 4:27 PM

It’s not a bad word to have in mind when thinking about good cooks. Or about the deer you’re eating. Or the snowshoe hare. Or their wild, native country. Or, for that matter, about olive oil and garlic. Or thyme and rosemary. Or chile peppers. Or lemon grass. Or the wanderers who brought such things with them from so far away, and then decided to stay and add their flavor to the communal pot.

At the end of the meal in Michigan, we turned to the cook and said, “Thanks.”

 

Steve Hoffman is a Twin Cities tax preparer, real estate broker and writer.













 

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  • Steve Hoffman, with his grouse catch, for hunting story by Steve Hoffman.

  • Photo by Mary Jo Hoffman, Special to the Star Tribune Buttermilk fried rabbit, for hunting story by Steve Hoffman.

  • Photo by Mary Jo Hoffman, Special to the Star Tribune Steve Hoffman cutting venision shoulder, for hunting story by Steve Hoffman.

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  • Photo by Mary Jo Hoffman, Special to the Star Tribune Steve Hoffman cooking duck breast, for hunting story by Steve Hoffman.

  • Steve Hoffman, below, says Paula Wolfert’s venison daube is “life-changing.” Find his adaptation of the recipe on T3.

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