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	<title>Hunter Angler Gardener Cook &#187; Wild Game</title>
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	<link>http://honest-food.net</link>
	<description>Finding the Forgotten Feast</description>
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		<title>Wild Turkey Parmesan</title>
		<link>http://honest-food.net/2012/05/15/turkey-parmesan-recipe/</link>
		<comments>http://honest-food.net/2012/05/15/turkey-parmesan-recipe/#comments</comments>
		<pubDate>Tue, 15 May 2012 14:41:12 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[classic recipes]]></category>
		<category><![CDATA[easy recipes]]></category>
		<category><![CDATA[italian recipes]]></category>
		<category><![CDATA[wild food]]></category>
		<category><![CDATA[wild turkey]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=12172</guid>
		<description><![CDATA[Wild turkey parmesan? Oh hell, yeah! Not the fanciest dish I've ever made, but it sure is good. It's a great way to introduce someone to wild turkey.]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Venison Sauce Piquante</title>
		<link>http://honest-food.net/2012/05/05/venison-sauce-piquante-recipe/</link>
		<comments>http://honest-food.net/2012/05/05/venison-sauce-piquante-recipe/#comments</comments>
		<pubDate>Sat, 05 May 2012 14:30:54 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Venison]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[Cajun and Creole Recipes]]></category>
		<category><![CDATA[stews]]></category>
		<category><![CDATA[venison recipes]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=12110</guid>
		<description><![CDATA[I had my first Cajun sauce piquante a year ago, in a grubby cafe near Houma. It was made with alligator, and it was awesome. This version is made with venison, and it's just as awesome.]]></description>
		<wfw:commentRss>http://honest-food.net/2012/05/05/venison-sauce-piquante-recipe/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Wild Boar Bolognese Sauce</title>
		<link>http://honest-food.net/2012/04/25/wild-boar-bolognese-sauce-recipe/</link>
		<comments>http://honest-food.net/2012/04/25/wild-boar-bolognese-sauce-recipe/#comments</comments>
		<pubDate>Wed, 25 Apr 2012 14:35:51 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Pasta, Risotto, Gnocchi]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[classic recipes]]></category>
		<category><![CDATA[italian recipes]]></category>
		<category><![CDATA[pasta recipes]]></category>
		<category><![CDATA[wild boar]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=12022</guid>
		<description><![CDATA[I make all sorts of Italian pasta sauces, but an authentic Bolognese sauce is something else entirely. It make look like any other meat sauce, but it isn't. ]]></description>
		<wfw:commentRss>http://honest-food.net/2012/04/25/wild-boar-bolognese-sauce-recipe/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Ventreche, French Bacon</title>
		<link>http://honest-food.net/2012/04/20/ventreche-french-bacon/</link>
		<comments>http://honest-food.net/2012/04/20/ventreche-french-bacon/#comments</comments>
		<pubDate>Fri, 20 Apr 2012 20:07:42 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[asian recipes]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[smoked foods]]></category>
		<category><![CDATA[wild boar]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=11989</guid>
		<description><![CDATA[I first learned about ventreche, a French bacon, from my friend Kate Hill. It is a very simple thing: just pork belly, salt, pepper and smoke. But that is the source of its beauty.]]></description>
		<wfw:commentRss>http://honest-food.net/2012/04/20/ventreche-french-bacon/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Cheek by Jowl</title>
		<link>http://honest-food.net/2012/04/13/braised-pork-cheeks-recipe/</link>
		<comments>http://honest-food.net/2012/04/13/braised-pork-cheeks-recipe/#comments</comments>
		<pubDate>Fri, 13 Apr 2012 14:56:34 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[braises]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[wild boar]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=11946</guid>
		<description><![CDATA[Thank Holly for the name of this dish: Cheek by Jowl. Braised wild boar cheek served with fresh spring veggies, a saffron cream sauce, and crispy pork jowl.]]></description>
		<wfw:commentRss>http://honest-food.net/2012/04/13/braised-pork-cheeks-recipe/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Barbecued Wild Turkey</title>
		<link>http://honest-food.net/2012/04/08/barbecued-turkey-thighs-recipe/</link>
		<comments>http://honest-food.net/2012/04/08/barbecued-turkey-thighs-recipe/#comments</comments>
		<pubDate>Sun, 08 Apr 2012 21:08:18 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Hunting & Fishing Stories]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[easy recipes]]></category>
		<category><![CDATA[wild food]]></category>
		<category><![CDATA[wild turkey]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=11856</guid>
		<description><![CDATA[Sometimes a plan just comes together. After the world's shortest turkey hunt, I had so much time left over I dressed and barbecued the bird all in one day!]]></description>
		<wfw:commentRss>http://honest-food.net/2012/04/08/barbecued-turkey-thighs-recipe/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Venison with Morel Sauce</title>
		<link>http://honest-food.net/2012/03/30/venison-with-morel-mushroom-sauce/</link>
		<comments>http://honest-food.net/2012/03/30/venison-with-morel-mushroom-sauce/#comments</comments>
		<pubDate>Fri, 30 Mar 2012 16:17:53 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Foraging]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Venison]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[morels]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[venison recipes]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=11751</guid>
		<description><![CDATA[It's morel season at last, and in celebration, I've revamped one of my favorite recipes for venison and morels. No fresh morels in your area yet? Use dried. They work fine in this recipe.]]></description>
		<wfw:commentRss>http://honest-food.net/2012/03/30/venison-with-morel-mushroom-sauce/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Ethics, Karma and Wild Hogs</title>
		<link>http://honest-food.net/2012/03/28/ethics-karma-and-wild-hogs/</link>
		<comments>http://honest-food.net/2012/03/28/ethics-karma-and-wild-hogs/#comments</comments>
		<pubDate>Wed, 28 Mar 2012 15:36:01 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Hunting & Fishing Stories]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[essays]]></category>
		<category><![CDATA[Hunting and Fishing Stories]]></category>
		<category><![CDATA[wild boar]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=11718</guid>
		<description><![CDATA[For the first time in years, I've shot a wild hog. That I am able to say that is a sign that karma comes back to you, if you have faith and persistence.]]></description>
		<wfw:commentRss>http://honest-food.net/2012/03/28/ethics-karma-and-wild-hogs/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
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		<item>
		<title>Andouille Sausage Links, Cajun Style</title>
		<link>http://honest-food.net/2012/03/21/andouille-sausage-cajun-style/</link>
		<comments>http://honest-food.net/2012/03/21/andouille-sausage-cajun-style/#comments</comments>
		<pubDate>Wed, 21 Mar 2012 17:26:59 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Venison]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[Cajun and Creole Recipes]]></category>
		<category><![CDATA[preserved foods]]></category>
		<category><![CDATA[sausages]]></category>
		<category><![CDATA[smoked foods]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=11679</guid>
		<description><![CDATA[Andouille sausage is one of may favorites. The heavily spiced, smoked links go well with anything from a po'boy sandwich to gumbo - and you can make them with any meat.]]></description>
		<wfw:commentRss>http://honest-food.net/2012/03/21/andouille-sausage-cajun-style/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
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