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This is my signature dish for dove season. Grilled dove is one of my favorites, and this Spanish-inspired take on them never fails to please.
If these look kinda-sorta like venison tacos, it’s because lots of cultures love to grill meats, stick them on a flatbread and add vegetables and some kind of awesome sauce. That’s exactly what this is, done Greek style.
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.
As we say farewell to the hot weather of summer — and for many, our tomato patches — here is a fantastically simple way to enjoy a small bird such as a partridge, chukar, quail or game hen.
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!
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.
Chunks of venison marinated in North African harissa and skewered with vegetables. Grilled right, this is about as good as it gets for a summertime dinner of wild game.
Salmon salad. Pretty ordinary, right? My version, as you might expect, comes with a twist: It’s not made from salmon fillets. I make my salmon salad by grilling the bones after I’ve filleted the fish, then stripping the meat from the ribs for this salad. Thrifty, and awesome.