Hunt Gather Talk returns for Season Two! This season is sponsored by Hunt to Eat and Filson, and Episode One is all about squirrels, with Arizona Game & Fish biologist Johnathan O’Dell.
Classic French 40 clove garlic chicken, made with pheasant. This recipe features thighs and legs, and works with chicken, pheasant, rabbit or partridge.
Shrimp mac and cheese is a riff of the classic lobster mac and cheese. Shrimp is milder, less expensive and almost as good.
Tender squirrel shredded and cooked with green chiles, onions and garlic and served as Sonoran enchiladas.
These are the ultimate pheasant tacos: seared pheasant breast, pickled green chiles, a little cheese, and crispy fried pheasant skin.
How to make meat-filled pierogis the Polish way. Not an empanada and not a potsticker, it’s Eastern Europe’s gift to dumplings.
A classic British deviled kidneys recipe, made with deer kidneys. I guarantee this will make a kidney lover out of you!
A recipe for Mexican fried fish, chicharron de pescado, made with gar. Most fish work well with this recipe.