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If you live where mesquite trees do — and that’s much of the Southwest from California to Texas — you can make a fantastic mesquite bean syrup very easily with a slow cooker. Here’s how to do it.
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.
Beer with spruce or fir tips? Sounds crazy, but it isn’t. Spruce tip beer was a thing in Colonial America, and many craft brewers are making modern versions. This is my recipe. It’s an amber ale with enough Sierra Nevada fir tips to act like dank, Northwestern hops.
Chocolomo. I just love saying the name. It’s a Mexican stew made with beef or venison, and it is amazing. The flavor is so deep and rich you just want to keep eating it. The secret? Char. There’s a whole lotta blackening going on here, and the result is a revelation.
Wapato, arrowhead, katniss, duck potato. This is a plant of a hundred names. All translate into fantastic. This is American’s premier starchy tuber (actually a corm) can be stewed, boiled and mashed or fried – eat it any way you would a potato. And like the potato, arrowhead chips are my favorite way to eat wapato.
Cooking wild game is an exercise in dealing with variability. Every animal is different, and to bring out the best in your wild game you must come to terms with it.
Learning how to render duck fat isn’t hard, but there are a few tricks to know. Here’s how I do it with both wild or farmed ducks and geese. We also have a new video showing you the process.
Cajun or Creole dirty rice is the easiest way to start eating the giblets of the birds you bring home. The recipe gets its name from finely chopped liver that’s added to the rice, along with ground up hearts and gizzards. Basically this is Cajun fried rice. And it’s damn good.