Venison Roast w/Wild Roots and Onions
1½ or 2 lb Venison roast
4 or 5 medium onions, quartered
15 Wild Carrot roots (Queen Anne’s Lace)
2 cups Jerusalem Artichoke roots
2 cups Burdock root
Salt and Pepper
1. Place venison in a roasting pan. Sprinkle with salt and pepper. Add 2 cups of water.
2. Pile chopped onions and prepared wild roots around the roast.
3. Bake covered at 375° for 1½ hours.
4. Check roast with a meat thermometer. It will be ready to slice and serve at 160°.
5. Save liquid in roasting pan for making gravy.
Wild Burdock Pilaf
This recipe is nice because you can add any odds and ends that you pick up while out foraging, whether greens, mushrooms, nuts or roots.
1 cup Wild Rice, dry
3 cups water
2 cups sliced Burdock root
6 Wild Leeks (or 1 large onion)
2 Tbsp olive oil
2 cups wild greens, chopped (for example: dandelion, chickweed, yellow dock….any combination will work)
¾ tsp salt
1 cup Hickory Nuts or Black Walnuts
1. Sauté chopped Wild Leeks in butter until tender.
2. Add Wild Rice and Burdock root and stir to coat with butter or oil
3. Add water, salt and chopped greens
4. Bring to a boil and cook for 45 minutes or until done.
5. Gently mix in nuts.
6. Optional: Transfer rice after its done boiling to a 9×13 baking pan and bake at 350° for 5-10 mintues to give the pilaf a drier texture.
Serve with butter or gravy.
Burdock Carrot Slaw
1 cup Burdock root, sliced thinly on the diagonal
1/2 cup carrot, sliced similarly
2 Tbsp green onion, minced
1 tsp. sesame seeds, lightly toasted
4 tsp soy sauce
2 tsp sesame oil
1 tsp balsamic or herbal-infused vinegar
2 Tbsp honey or maple syrup
1. Mix together chopped Burdock, carrot and onion.
2. In a separate bowl, blend the remaining ingredients to make a marinade.
3. Toss marinade together with chopped vegetables. Chill for 4 hours or longer.
Braised Burdock Root
1 lb Burdock Root, sliced thinly on the diagonal
1 Tbsp olive oil
1 small onion or 3 Wild Leeks
1 Tbsp soy sauce or Bragg’s Liquid Aminos
1/4 cup vinegar
1/2 cup water or stock
2 Tbsp miso or boullion
1 Tbsp honey
1. Saute Burdock and Wild Leeks in the olive oil.
2. Add remaining ingredients and simmer, covered, until Burdock is tender.
3. Uncover and continue to simmer until the liquid has evaporated.
2 cups sliced Burdock root (about 4-5 medium-sized roots)
5 or 6 Wild Leeks (can substitute 6-8 cloves garlic)
2 Tbsp olive oil
Thai peanut Sauce* (find at a local co-op or ethnic food section of grocery store)
1 cup wild rice, uncooked
1. Cover washed and sliced fresh burdock roots in 2 cups water with ½ tsp baking soda.
2. Bring to a boil, pour off the water.
3. Cover with fresh water and boil gently until burdock is very tender, about 10 minutes.
4. Drain thoroughly, put into a skillet. (Note: cast iron may discolor the burdock root)
5. Add chopped leeks or garlic. Sauté in 2 Tbsp olive oil for 5-10 minutes.
6. Meanwhile cook wild rice in 2 cups water, 20-30 minutes.
7. Mix sautéed burdock with cooked rice.
8. Add ½ cup Thai peanut sauce. Serve hot or cold.
*Can substitute any favorite stir-fry sauce for the Thai peanut sauce
Restoration Root Tea
1 cup dried Burdock root
1 cup dried Astragalus root
¼ cup dried Ginger root
¼ cup Ginseng root
1. Mix dried roots together and store in a glass jar.
2. To make tea, use ½ cup mixture to 1 quart water
3. Simmer roots gently in water for 20-30 minutes.
4. Add 2 Tbsp honey, if desired.
5. Pour into a quart jar, roots and all. Let sit several hours or overnight.
6. Store in refrigerator for up to 3 days. Drink hot or cold, 1-2 cups per day.
This tea really helps when you’re feeling burnt-out, fatigued or generally rundown. It’s a good gentle pick-me-up, and can be drunk for several days at a time to increase energy, and detoxify or cleanse the blood from bad habits.