A comprehensive look at how to cook venison that covers all types of venison and all cuts. Here’s a basic breakdown on what to do with your deer meat.
An Egyptian and eastern Mediterranean style okra stew with meat and tomatoes. Bamia, or okra, has been eaten in Egypt since antiquity. I use venison as the meat here.
A rich venison ragu recipe that is essentially an authentic bolognese sauce. You can use any ground meat here if you don’t have venison.
This week’s episode is on the unjustly named trash fish, or rough fish. I talk with TV host Scott Leysath and author Tom Dickson about loving the unloved.
This is my take on an Italian short rib recipe using deer ribs. Cooking venison ribs can be tricky. Here’s how.
How to make squash blossom quesadillas, called quesadillas de flor de calabaza in Spanish. They’re simple: tortillas, cheese, blossoms, and refried beans.
A simple salmon miso soup recipe that hinges on good broth, miso and Japanese noodles. A great use for salmon scraps or leftovers.
And, we’re back! After a bit of a hiatus, the Hunt Gather Talk podcast is back for a Season Three. This season will focus entirely on fish and seafood, freshwater and salt. Think of this as the podcast behind my latest cookbook, Hook, Line, and Supper, which covers all things aquatic. I am happy to be