This dish is fantastic served on a bed of spinach or over pasta.
Although this recipe is for fried perch tacos, you can use just about any type of fish, grilled or fried.
I’ve been trying to find ways to make sure our large quantities of geese can be appreciated all year, after putting thigh and breast meat through a grinder and realizing they have the same properties, so I ended up making a sweet and savory sausage that goes great with some good ol’ Southern pepper jelly.
For the axis deer tartare, I often incorporate coffee and it really compliments the meat well. The parmesan cheese crisp that it is served on adds a little crunch and saltiness. Add a little Worcestershire sauce and shallots, and you will surprise even the most skeptic of critics.