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nose to tail
Anyone who knows me will not be surprised at all to learn that the first thing I cooked from the yearling antelope I shot in Wyoming was the shanks. I love me some shank. Since the meat was so light and tender, I cooked the shanks “forty garlic clove” style, like the famous chicken dish.
If you love buffalo wings made from chicken, all it takes to do this with pheasant wings is a little bath in some nice stock. This, my friends, is wild game football food.
In case you hadn’t noticed, I actually like the rest of the salmon as much – if not more – than the fillet. This is salmon head soup, done Japanese style. And don’t worry, there will be no eyeballs staring back at you: You only use the salmon heads to make the broth.
Duck season is winding down, and we’re in our groove: Hunting, plucking, dressing and cooking the waterfowl we bring home. Over the years I’ve found uses for every part of the bird.
I am a huge fan of offal, and this extends to venison. Here’s an easy, non-threatening way to use a bit more of the deer you bring home. After all, who doesn’t like a little tongue?
I know, this should have been done in March. But trust me, this dish is worth the wait. It is easily the best offal dish I’ve ever made. I used to like gizzards. Now I love them!
My first instructional video! I decided to start with an easy one: How to clean a gizzard. If you hunt birds, or buy gizzards, you know they don’t come cleaned. Here’s how.
This is my favorite way to eat duck or goose gizzards. Sliced thin and tossed with a simple saute of wild mushrooms — I mostly use chanterelles or hedgehogs — it’s a killer dish.