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I write. I fish. I dig earth, raise plants, live politics and kill wild animals. I drink bourbon, wear seersucker or Wranglers with equal aplomb and wish I owned a farm. But most of all I think daily about new ways to eat anything that walks, flies, swims, crawls, skitters, jumps - or grows. I am the omnivore who has solved his dilemma.
Chocolomo. I just love saying the name. It’s a Mexican stew made with beef or venison, and it is amazing. The flavor is so deep and rich you just want to keep eating it. The secret? Char. There’s a whole lotta blackening going on here, and the result is a revelation.
In this episode of the Hunt Gather Talk podcast, we talk about exotic proteins – meats and fish that are delicious but often overlooked. Muskrats, beavers, snakes, turtles, woodchucks, even some weird fish.
The moment I shot my first javelina, I knew I needed to make cochinita pibil. My instincts were not wrong. This is slow cooked, pulled meat (normally pork) marinated in citrus and achiote (annato) paste. Damn good on tortillas with pickled red onions.
In this week’s podcast, I’m talking mushrooms. Specifically, how to get into mushroom hunting – safely. I talk you through the basics, how to get started, what varieties you will want to look for first, and how not to poison yourself.
Why people hate on javelina I have no idea. They are excellent eating, and the infamous stink gland on their back is very easy to dispense with. Here’s what you need to know about cooking your “skunk pig.”
Welcome to the first episode of the Hunt Gather Talk podcast. Stay tuned for a new episode every week or so, on all sorts of topics covering wild food, interviews with other experts, tips and tricks and techniques, and, in this first episode, reader and listener questions.
Wapato, arrowhead, katniss, duck potato. This is a plant of a hundred names. All translate into fantastic. This is American’s premier starchy tuber (actually a corm) can be stewed, boiled and mashed or fried – eat it any way you would a potato. And like the potato, arrowhead chips are my favorite way to eat wapato.
I would never have thought to do this recipe if it weren’t for my friend Jesse Griffiths in Texas, who does this with his blue-winged teal ducks. My version is different, more desert Southwest, but I am really happy with it. Great for dinner parties or for weeknight portions made on the weekend.