I know—it’s September and all you can think about is the negative space in your freezer and how you’re going to fill it with fresh game. We all have meat on the mind this time of year, but take a second and imagine something with me: It’s February and everything is frozen solid. You haven’t eaten a fresh vegetable in months. Anything green has been trucked in from who-knows-where. Most of your meals have been varying shades of brown with maybe a pinch of green herbs that you can hardly afford. Pretty bleak, right? It’s easy to overlook the bird in hand when you’re daydreaming about the one in the bush.

Winter is coming—now is the time to savor our salads. Whether you’ve already had success this hunting season or you have a few venison steaks left in the freezer, why not honor the animal with a salad as wild as it is?

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https://www.themeateater.com/cook/foraging/3-wild-salad-greens-you-can-find-in-your-backyard