Halloween is at the end of deer hunting season in California, when winter squashes and mushrooms are ripe. Time for tasty venison tenderloin steaks over spaghetti squash in mushroom sauce.#GoldenApron

Venison meatballs are made from fresh deer meat and taste like beef filet mignon when served cold, sliced on sour dough bread toast with ranch dressing and fresh basil leaf. Delicious inexpensive quick cold special lunch.

Ground venison tastes like tender beef filet mignon with this recipe. It produces dark strong broth which is clarified and eaten with a spoon as a first course. The venison meatballs, mirepois vegetables and rice noodles are then mixed on the soup plate with pickled carrots, pickled small pearl onions and piccalilly and dijon mustard and eaten with a fork as a main course.

Lean flavorfull meat like ground lamb or ground venison, deer meat, is a great way to make a three layer greek moussaka with eggplant. A delicacy, usually only available to hunters. New Zealand Farmers now sell excellent frozen venison worldwide.

Wild scallops from Patagonia, half a world away but worth buying, frozen patagonian wild scallops are a delicacy, easy to prepare, ready in minutes.

Freshly cooked Dungeness Crabs showed up at our local seafood store this morning, time to make crabcakes for lunch and crab chowder soup for tomorrow. Crab cakes in restaurants are mostly bread crumbs, here is a recipe where crabmeat is King, or Queen.

The butter makes the portobello, they absorb any flavors. Rich, creamy butters like vegan cashew or clarified grass fed dairy are my favorites. I use them as a substitute for potatoes, rice or noodles when making a rich, filling dinner, like steaks.

Our nearby mountain lake grows some of the very best wild rice, nutty and creamy in flavor. And fresh oyster mushrooms grow on the kitchen counter every 30 days, they are ready to harvest today. We also saved shiitake mushrooms from last fall by air drying in the air fryer.Shiitake mushrooms taste like beef. Oyster mushrooms taste like lobster. Porcini mushrooms taste like smoked ham.A pilaf is rice cooked in broth, in this case porcini mushroom broth. The mushrooms are sauteed in white cooking wine. Shallots are glazed till sweet and optional small wagyu meat balls are browned served as a side dish. I use half a teaspoon of japanese bonito fish dashi powder to bring all these unique flavors together in a festive dish, but , for vegans, you can substitute dashi with soy sauce.By serving wagyu meatballs on the side, this dish can be vegan or traditional.#GlobalApron

Confit means roasted in its own fat only, no oils or butters added. The meat becomes very tender and the skin and fat peel right off. The lean duck meat is then sauteed in preserved or fresh fruits sauce. We like raspberry marmelade sauce for duck leg quarters confit.

A duck has over one pound of lean duck breasts, perfect for a special dinner for two. The sauce is a thick shallot cream sauce with mild green peppercorns and a good california brandy.The breasts are marinated, then quickly sauteed in a cast iron skillet, rested to cook inside. Served with small french fingerling whole potatoes cooked in their skin, fried thai eggplant, sweet pepper.

Parsnips are a delicious mild root vegetable for steaming, with a flavor between sweet potatoes and tangy celeriac root, pairs well with roasted walnuts, shiitake mushrooms and brussels sprouts. Makes a full dinner on a bed of winter carrot garlic mash with creamy red lentils.#GoldenApron23

These large mushrooms can get to 3” in diameter and taste like veal when broiled in grassfed butter. You slice them in threes from the stems, so each piece has stem and cap. You use the heated cast iron skillet to give the broiled flavor.