Hunter Angler Gardener Cook - Finding the Forgotten Feast

My Take on a Classic

Hank’s Turkey Mole

Turkey mole is a dish that dates back to the Aztecs and Maya. There are many versions of the mole, the complex sauce that goes with the turkey. This is mine.

Turkey Lollipops

BBQ Smoked Turkey Wings

I call this recipe turkey lollipops: You braise turkey wings until tender, then slather in BBQ sauce and smoke them.

yearning for green

Nettle Soup

A recipe for Scandinavian nettle soup; basically a nettle bisque. This recipe is based on Swedish nasselsoppa, and can be made with any vivid spring green.

Handy Dandy

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I write. I cook. I hunt, fish, dig earth, forage, ferment things, brew beer, raise plants, live for food and chase God’s creatures. I drink Scotch or Bud, eat burgers or dine on caviar, depending on my mood or what day of the week it happens to be. I spend my days thinking about new ways to cook and eat anything that walks, flies, swims, crawls, skitters, jumps – or grows. This is my story.

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From time to time I step back and write essays on why I do what I do, on some of the deeper aspects of the hunt, the pursuit of fish, the tending of a garden and the foraging of nature’s bounty.

Early Spring

Waiting for the Warmth

Trout with Orange-Saffron Sauce

Every spring I create a dish that celebrates spring’s colors, which for me are green and gold. Here is this year’s edition, a trout dish that is as simple as it is pretty.

Braised Rabbit, and a New Way to Look at Food

This is a dish called Winter into Spring, something to make with rabbit, pheasant or turkey while the weather is still changeable.

Venison Stew with Wild Greens

A Greek-inspired venison stew slowly simmered with all sorts of wild greens, from dandelions to lamb’s quarters to wild fennel, amaranth, orache — really whatever you can find. Of course this is also great with turnip or mustard greens, kale or collards, too.

Southwestern Style

Turkey Leg Stew