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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.
Bracken fern lives all over the world. And most every place it lives, people eat it. Yet it’s recently been branded as a carcinogen. That seems to be true, but like all things, the poison’s in the dose.
Few places celebrate turkey like Mexico. It is where the turkey was domesticated, and there are scores of great recipes for these birds there. This is a traditional Yucatan turkey recipe, using legs, thighs and wings that are marinated, grilled, then braised.
Cholla buds are edible, believe it or not. Here’s how to harvest, prepare, store and eat the buds from the cholla cactus, which live in the American Southwest.
Since I started Hunter Angler Gardener Cook in 2007, I have posted more than 700 recipes. And while I still intend to post recipes going forward, I plan on writing more about techniques you can use with the wild foods you bring home. Armed with these, you can make your own recipes.
Quite possibly the best thing to make with wild turkey drumsticks and wings, which can be really tough and stringy. Braise them slowly until the meat falls off the bone, then pull the meat, crisp it and serve it in tacos or burritos.
In this episode of Hunt Gather Talk, I talk about scouting. Yep, scouting for wild game, for places to fish, or to forage plants, sea creatures or mushrooms. It’s all about the spot. I have my spots, you have yours. How did we get them? By putting in miles.
I love the idea of this dish. “Glutton’s style.” Best I can tell is that it is a reference to the fact that virtually every wonderful staple in the Southern Italian kitchen is in this recipe, which will work with pretty much any fish. Tomato, capers, olives, anchovy, you name it, it’s in here.
Every spring I have a brief fling with my illicit lover, Amanita velosa. She is the sweetest, most lovely mushroom I’ve ever eaten, and I spend long hours looking for her. Here’s how to safely identify this mushroom, and how to cook it.