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Venison burgers. Pretty much anyone who hunts (or eats) deer makes them. Here’s some of the art and science to making as close to a “perfect” burger as you can make, as well as my baseline recipe for great venison burgers.
Little mountain trout, grilled simply and served simply. This is one of the iconic foods of the outdoors, one technique you should master if you chase these little torpedoes of quicksilver. Here’s how to grill trout without it sticking.
It’s occurred to me that there is a lot of misinformation out there about purging the sand from clams. I’ve been doing it for many, many years and here is how I do it, and what you need to know to do it yourself at home.
Sorrel sauce. It’s so basic, yet so profoundly useful… and awesome. Sorrel tastes like lemonade in a leaf, and both wild and cultivated varieties grow like weeds in any garden. This rich, tart sauce is perfect with pasta, poached fish or poultry, or any other lightly cooked meat.
I used to hate meatloaf. Loathe it, really. But once I realized that a good meatloaf is, essentially, a giant meatball, I saw the light. So here it is, the one and only meatloaf recipe on this website. Enjoy!
How to roast a duck so that you get crispy skin and meat that isn’t horribly overcooked. There are nuances to this, so read on. Oh, and sorry: This only works with wild ducks.
Cutting up a squirrel for cooking is a lot like cutting up a rabbit, but there are enough differences to warrant these step by step instructions. Never eaten squirrel? Think chicken thigh… if the chicken had been eating nuts its whole life.
If you have bullfrogs near you — and chances are you do — you could do a lot worse than gigging yourself a bunch of frogs for dinner. They actually do taste a little like chicken. But how to go from slimy frog to yummy frog’s legs? Here’s how.