Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
Crater Lake – A Feast for the Eyes, Sustenance for the Soul, and Palate-Pleasing Wild Food – Grilled Venison with Blueberry, Oregon Pinot Noir and Balsamic Reduction and Wild Huckleberry Pie
Upon deciding to write an article about Crater Lake and the food we enjoyed there, I knew I wanted to locate some huckleberries, even though the season had just passed. I called D Loos, the produce manager at the Roth’s Vista Market here in Salem, to see if he could help. I told him I needed only a quart. D returned my call promptly and said I could have my huckleberries tomorrow afternoon. Great news! We’re having huckleberry pie this weekend.
When I was notified that my prize had arrived, I ecstatically went to fetch them. (Note to self: Always ask the price when placing a special order. My pie filling was going to cost me $13.99 a pound. Ouch!)