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Variations
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Pan-Frying
Pan-Frying
The only two tools you need to cook are a good knife and a good pan. This is often the only arsenal we bring when we go camping. A thick iron or aluminum pan stores heat well and ensures uniform cooking.
Pam-fried Provencal Lamb
Declinations on the technique
Pork chops with Fennel and Sage
Bison Steak au Poivre
Portobellos à la persillade
Quail with Honey and Sage
Declinations on the technique
Bison in Red Wine
Bison Liver with Cumin and Mint
Trout with Morels
Indian-style Pan-fried Mackerel
Declinations on the technique
Sesame Trout
Walleye with Lemon and Capers
Cajun-style Fish Filets
Duck Legs and Cauliflower
Declinations on the technique
Chicken Legs with Carrots
Rabbit with Prunes
Lamb Shank with Fruit
Refried Squash with Garlic Scapes
Declinations on the technique
Refried Cauliflower
Refried Turnip with Maple Syrup
Refried Sweet Potato
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