- Wild Game
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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.
This is one of the most awesome things I’ve ever made: Jalapenos, fire-roasted, then smoked, then preserved with a little vinegar and oil. Put that on a taco and you will absolutely not be sorry!
It’s dove season, and when you hunt doves, you often get pigeons in the mix. Don’t feed them to the dog! Pigeons are like giant doves in flavor, and are great grilled over charcoal the way the Egyptians do. Try this recipe and I bet I’ll make a pigeon-eater out of ya!
My “Duck, Duck, Goose” book tour is almost here! In less than a month me and my little truck will be back on the road. A lot’s changed since I posted the preliminary list way back in February, so check it out.
Wild hazel nuts are everywhere, but no one seems to be able to see them. Here’s how to recognize and harvest wild hazel nuts, which are in season right now.
Think of this as a Scandinavian summertime dish: Gently poached salmon served simply, with a mixture of sour cream, horseradish and dill. Perfect with little fingerling potatoes. Simple, but seriously good.
The Lathyrus clan, which most of us know as wild peas, get a bad rap. But I am here to tell you that wild peas are indeed edible, contrary to what you may have heard. Here’s the science behind why.
I don’t normally get excited about rockfish. They are easy to catch, and are often small. But recently in Alaska, I caught a gigantic yelloweye rockfish. I was giddy, and knew exactly what to do with it: Grilled redfish, or in this case “orange fish,” on the half shell.
I recently met a Tlingit Indian woman in Alaska who dried sea beans, a/k/a Salicornia, saltwort, sea asparagus, etc. and used it as a seasoning. It occurred to me: Why not take it one step further and make “sea bean salt.” Here’s how you do it.
We had some epic frog gigging last week up at Lake Tahoe. Yeah, I know, not a place you’d associate with hunting bullfrogs. But that just made it more fun. And once we got ‘em, I just had to cook the frog legs in the classic French method. Call me a frog, eh?