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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.
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.
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.