Back before there were supermarkets (or barbecue grills for that matter or charcoal), grill masters hunted, fished, gathered, and grilled in the wild. This show celebrates the primal pleasures of cooking wild foods with live fire. It starts with, what else, wild salmon from the Pacific Northwest grilled on cedar planks with a juniper and wild berry glaze. Our main course is grilled venison, marinated in wine and grilled wrapped in bacon, and grilled wild mushrooms foraged in the forests of Washington State on the side. I'll even show you a wild dessert-a smoke-roasted wild berry crisp. Planked wild salmon (salmon with a juniper and wild berry glaze); Grilled venison loins in red wine; Side dish-Wild mushroom mixed grill (on grilled bread); Wild berry crisp.

Visit the Website: http://www.primalgrill.org

Episode #201 / Length: 26 minutes