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I would have written this a day or so ago but I’ve frankly been too tired. Duck hunting ended Sunday, capping what has been quite a season for Holly and me. Slowly but surely we’re getting the hang of this waterfowl hunting thing. We’re choosing our places to hunt more wisely, we’re calling and decoying birds [...]
I went on my first-ever snipe hunt recently, and as soon as I had four of the little marsh birds in hand I began plotting an appropriately glorious way of cooking what has been something of a questing beast for me. I devised what I thought would be such a plan, and Holly and I [...]
UPDATE, 1/22/09: This has become quite a contest! The Well Fed Network, which is graciously running the Best Food Blog Awards for 2008, has nominated food bloggers for prizes in 14 categories, but no other category is the competition as spirited as in the one in which Hunter Angler Gardener Cook is a finalist: Best [...]
It finally happened. I’ve shot my first-ever banded bird! Those of you who hunt know what a huge milestone this is for me. For those of you who don’t, let me explain: Every season that I venture into the marsh in search of ducks and geese, I learn something new, graduating to another year of what is [...]
Chez Pim has announced this year’s raffle winners for Menu for Hope, a benefit run by the food blogging multiverse to benefit a worthy cause, in this case children in the South African kingdom of Lesotho. I was both a raffle-r and an raffl-ee this time, and I must say I am pleased with the result [...]
Snipe. Even its name suggests that this little marsh bird does not really exist. Most people think snipe are about as real as a jabberwocky. The birds are most often the subject of campground jokes involving flashlights, pillowcases, and occasionally a pair of rocks banged together. But as you can see, snipe are very real. And [...]
Another pretty basic skill I use all the time is breaking down, or cutting up, ducks, geese and pheasants. Not every bird is worthy of a full-on roast: To me, such a bird needs to be fat, young and not terribly shot-up. For those birds with broken legs, shot-up breasts, that are skinny or very [...]
Searing a duck or goose breast is the foundation upon which almost all duck cookery is based. It is important to know how to do it right. Here are step-by-step instructions.
I am not accustomed to an overabundance of wild ducks. Holly and I hunt public land, which, for the most part, means we scratch out a duck or two apiece on any given day. This suits us just fine. But we went down to the Salinas Gun Club on New Year’s Eve for what we [...]