Broiled trout is a quick and easy way to cook trout fillets too large for a frying pan, too thin to stand up to the grill. Here’s how to master this technique.
My method for filleting a halibut, fluke or other large flat fish will get you every bit of edible meat.
Too many hunters hate on snow geese. They are not “sky carp.” They are more like flying grass-fed beef. Here’s how to cook them.
Step by step instructions on how to cut a flatiron steak from an elk, moose, or other large animal.
On this episode of the Hunt Gather Talk podcast, we’re frying fish. Let’s face it: Frying is by far the most common way to cook your catch. This week I walk you through some secrets of a great fish fry, from simple flour to breading and beer batter.
Cholla buds are edible, believe it or not. Here’s how to harvest, prepare, store and eat the buds from the cholla cactus, which live in the American Southwest.
Cooking wild game is an exercise in dealing with variability. Every animal is different, and to bring out the best in your wild game you must come to terms with it.
Learning how to render duck fat isn’t hard, but there are a few tricks to know. Here’s how I do it with both wild or farmed ducks and geese. We also have a new video showing you the process.