A sage grouse hunt these days is a ceremonial act. But that does not make it less important. We need to remain able to hunt these animals, and that means doing the hard work to conserve them.
Traditional New Mexico green chile enchiladas filled with dove meat. Easy, really good – and you can sub in any meat if you want.
The Venerable Popper. This little appetizer is a Labor Day tradition — it’s what you do with the first doves of the year, a way to celebrate the return of hunting season.
In this episode of Hunt Gather Talk, I team up with Minnesota’s Sean Sherman, the Sioux Chef, to talk about native American cooking and cuisine, and what everyone can learn by paying attention to how the various Indian groups worked the land for thousands of years.
Easy to make, lip-smacking teriyaki duck legs, finished on the grill. The trick is to braise the duck or, in this case specklebelly goose legs, until they’re tender, then get them sticky and charred over coals.
Wait, what? Chinese venison with cumin? These are words many people think would never go together in Chinese food, but this, done with lamb, is actually a very traditional northern Chinese dish.
We are taking the show to Arkansas! My annual duck hunt and cooking school will be near Stuttgart, Arkansas this January. I’ll be working with Coastal Wings Outfitters again, and we’ll be hunting, cooking and learning how to eat everything but the quack.
I call this recipe thistle soup. Little pheasant meatballs in a clear pheasant broth served with artichoke hearts and cardoons. It is a lovely light dinner or lunch in springtime. And don’t worry if you don’t have cardoons, you can skip them.