Posted by: hearttohearthcookery | January 15, 2012

Pre-Blog Bite: Sturgeon on the Rock

Sturgeon

  With all the flesh one sturgeon provides for processing (see previous posts on sturgeon), I had to cook some.  I dragged embers under the rock and applied bear grease to keep the sturgeon from sticking.

 
 
My next workshop is my annual Chocolate Workshop to be held February 4th, 2012.  See my website for more information at:  www.hearttohearthcookery.com

Posted in culinary history, Fish, food, food history, Hearth cooking classes, Lenape, Native American, sturgeon | Tags: , , , , , , ,

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