Pigeons deserve our respect both as a game bird, and as table fare.
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.
Old school Southern tomato gravy served with country fried dove breasts. ‘Nuff said.
My annual duck hunt and cooking school with Coastal Wings Outfitters will be in Oklahoma this January, and we’ll be hunting, cooking and learning how to eat everything but the quack.
A damn good barbecue sauce featuring the fruit of the prickly pear, also called a tuna.
A simple spot prawns recipe inspired by Spain, along with general tips on how to cook spot prawns. Short answer: simply.
Barbecued doves are awesome: smoky, slow and low. I use a Korean BBQ sauce here, but any sauce will do.
Cooking kokanee isn’t like cooking other salmon, and it’s just a bit different from cooking trout, too. Here are tips and recipes.