Chanterelle mushrooms are one of the mid to late harvests in my neck of the woods usually starting to show around mid-July through Mid to late September.  Found in most of the states west of the Dakotas and are easily identifiable.  Chanterelles lend themselves to so many cooking preparations but one that I love is pickled Chanterelles to brighten up the winter Doldrums. 

Armadillo eggs are a time-honored traditional appetizer of the Southwest. At the Mule Deer Foundation, we like to think of this appetizer as a great use of the excess mule deer grind left over at the end of the butchering day. For this Mule Deer Armadillo Eggs recipe we like to mix in 30% pork fat with our grind but whatever you have left over after your brats, or your summer sausage mix can work just as well. In fact, the more unique your blend of fat content and spices the better this appetizer becomes truly yours.