- Wild Game
- Foraging Resources
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.
In this episode of Hunt Gather Talk, I talk with Mexican chef Patricio Wise about how real-deal Mexican cooking is different from American-style Mexican, and about how you can get started cooking it.
Finding your equilibrium is a natural part of any endeavor, and hunting and fishing is no different. We all have that urge to fill the freezer, but what do you do once that freezer is full? My thoughts on finding balance in this pursuit of ours.
In this episode of Hunt Gather Talk, herbalist Rebecca Altman of King’s Road Apothecary and I introduce you to herbal medicine. We walk you through basic stuff that actually works. Neither of us are crystal worshiping woo-woo juju people. These are real tips for down to earth people.
Here it is, folks! My tour schedule for my newest cookbook Buck Buck Moose. I will be all over the country this fall and early winter, and I really hope to see you at one of these events.
In this episode of Hunt Gather Talk, I talk with turkey hunting expert Tony Caggiano. Yep, it’s turkey season, but there’s a whole lot more to talk about when two New York-New Jersey natives start jawing about the outdoors…
It is time to harvest nettles here in NorCal, and the first thing I make with them each year is a lurid green nettle pesto to put on pasta or mix into rice or spread on bread.
In this episode of Hunt Gather Talk, I answer listener questions about making jerky, cooking venison ribs, and what’s my most important gear in the kitchen, and I talk about charring food and the idea of Chinese master stock.
OK, I’ll admit it: I like Sad Panda’s orange chicken. The combination of crispy, sweet, spicy and tart is more or less crack cocaine to humans, and I am not immune. Here’s my version of that recipe, done with pheasant, grouse, quail, turkey or partridge.
Posted in Asian, Featured, Pheasant, Grouse, Quail, Quick and Easy, Recipe, Wild Game | Tagged asian recipes, chicken recipes, Chinese recipes, chukar, easy recipes, grouse, partridges, pheasant, quail | 10 Responses