Slay to Gourmet: Cassoulet with Spoon and Stable chef-owner Gavin Kaysen






It’s the time of year where most of my game is coming out of the freezer again. Not that it’s a bad thing, but eating through 400 venison sausages could get a little redundant if I simply grilled them every night. To break the monotony, I find that it helps to get a second opinion. […]

The Minnesota Spoon: Marinated skirt steak fry bread sliders






I’ve always struggled with winters in Minnesota. But even though there are at least 100 reasons to hibernate and avoid human contact, I’ve found that becoming a hermit isn’t the best way to attack winter. One thing that’s always gotten me out of the house and limping back into society is cooking and hosting parties. […]

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Slay to Gourmet: Venison Choucroute Garni






Another deer season has come and gone, and so, too, has the mixed bag of emotions with which it comes. Successful hunts, missed opportunities, good company, and the peace and quiet found sitting in the stand will all be put on the shelf until next September. If you were lucky, you probably have venison in […]

Slay to Gourmet: Fried Woodcock






Upland hunters may be reluctant to spend their limited time in the field to hunt woodcock due to the small bag limit, or perhaps they just don’t know how good they taste. For whatever reason, woodcock has remained an afterthought in the fall hunting cycle dominated by pheasant and ducks—that is, until now. Fluttering through […]

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Roasted Brussels Sprouts with Pancetta Cream Recipe






Roasted Brussels Sprouts with Fresh Thyme and Pancetta Cream By Alex Roberts, Restaurant Alma (serves 8) Pancetta Cream 2-1⁄2 cups heavy cream 1 tablespoon good olive oil 1⁄4 pound Red Table Meats pancetta, cut into a 1⁄4″ dice or lardons 2 cloves garlic, roughly chopped 1 shallot, roughly chopped 3 sprigs thyme 1 teaspoon whole […]

Smoked Ham Hock and Confit Gizzard Stuffing Recipe






Smoked Ham Hock and Confit Gizzard Stuffing  By Erik Sather, Lowry Hill Meats Stuffing: 1 smoked ham hock 2 yellow onions, medium dice 1 garlic head, peeled and crushed 2 leeks, cleaned and sliced 2 baguettes (day old), cut into 1-2” cubes 1 quart chicken stock 1 tablespoon kosher or sea salt ½ pound butter […]

Chocolate Stout Devil’s Food with Rosemary Buttercream






Nothing caps off a holiday feast like the right dessert, and Zoë François baked us a showstopper. Rich and roasty Fulton Worthy Adversary is our pick for baking into (and drinking alongside) this cake for a truly memorable holiday pairing. Chocolate Stout Devil’s Food with Rosemary Buttercream and Sugared Cranberries By Zoë François, ZoeBakes.com 1 […]

Crunchy Wild Rice Salad with Citrus Dressing Recipe






Crunchy Wild Rice Salad with Citrus Dressing (serves 12) By Stephanie Meyer, freshtart.com 4 cups water 3 cups chicken broth 1 teaspoon salt 2 1/2 cups wild rice 1 cup dried cranberries 1 cup golden raisins (or pomegranate seeds) 1 cup green onions (about 1 bunch), chopped 3/4 cup toasted pepitas (or pine nuts) 1/2 […]

Roasted Sweet Potatoes with Lardons and Pickled Peppers Recipe






Roasted Sweet Potatoes with Lardons, Pickled Peppers, Togarashi, and Creme Fraiche By Ann Kim, Pizzeria Lola 8 purple sweet potatoes with white flesh 1 pound slab bacon (or sub thick-cut bacon) Chives, chopped Flaky sea salt (preferably Maldon) Togarashi 1 cup creme fraiche Pickled fresno chiles Bake yams at 375°F until tender, about 45 minutes to an […]

Holiday Goose Recipe






Confit Goose Legs and Goose Breast Sous Vide with Goose Jus By Jon Wipfli, The Minnesota Spoon Goose might not be your go-to holiday bird, but this recipe will make you a believer. Don’t let fancy French words like confit and sous vide scare you off, these techniques are within your reach. If you can […]

Desserts from the Growler Family






From our families to yours—here are five hallowed dessert recipes, straight from the tattered recipe cards and familial histories of The Growler’s editorial team. Mary Morris’ Whiskey Cake John Garland “This is a staple cake in my family. To me, nothing tastes so good after a holiday meal than a tall mug of strong coffee […]

Holiday Survival Guide






Need a festive cocktail to shake up for your guests? Not sure how to navigate your holiday office party? Did mom tell you to bring a side dish to dinner? We’ve got you covered. Welcome to The Growler’s Holiday Survival Guide, everything you’ll need to make this year’s holiday season memorable. DRINK There’s a certain type of drinking […]

Slay to Gourmet: Alaskan Game Dinner






Moose, halibut, rockfish, cod, and salmon with vegetables and an herb vinaigrette My father’s side of my family has a long tradition of hunting. When my uncle Mark suggested having a game dinner at the cabin with animals he’d harvested in Alaska, I was in. After all, a family who slays together, stays together. This […]

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DIY Fermentation: Beet Kvass






We’re in the tail end of beet season at the farmers markets. And perhaps the dipping temperatures have you thinking about ways to prolong the harvest. Fermenting vegetables at home might seem like a daunting task, but the barriers to entry are lower than you might think. Take beet kvass for example (above, left). It’s […]

The Minnesota Spoon: savory wild rice pancakes with anchovy butter






Photos by Matt Lien Minnesota has an obsession with wild rice. The grain is so emblematic of our state, it’s baffling how we became labeled as a group of grape-salad eaters. Apparently the importance of this abundant, local grain isn’t abundantly clear to the rest of the country. From being a staple of Native American […]