I join hunter-chefs Lori McCarthy of Cod Sounds and Wade Truong of Elevated Wild for a small game cooking podcast geek out!
Pozole blanco, the white pozole, is from Guerrero, Mexico. This pozole allows you to add red or green chiles when you serve it.
We’re talking about Gambels, Mearns and scaled quail in this episode, with hunter biologist Kirby Bristow. If you’ve ever wanted to hunt the desert, you won’t want to miss this one!
Salsa de chile de arbol is that really hot, smooth salsa you see in many Mexican restaurants. Here’s how to make it.
How to make rillettes from scratch at home. Rillettes are a sort of rough pate that is great with pork, wild game and fatty fish.
Everything you need to know about ruffed grouse hunting with hunter-biologists Rocky Gutierrez and Heather Shaw.
This is a simple hen of the woods recipe where you slice the mushroom in big ‘steaks,’ then sear it under a weight.
Hunting, patterning and cooking wild turkeys in fall, with wild turkey hunting expert Tony Caggiano.