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.
Cooking Basics
How to Fillet a Flat Fish
My method for filleting a halibut, fluke or other large flat fish will get you every bit of edible meat.
On Eating Snow Geese
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.
How to Cut a Flat Iron Steak
Step by step instructions on how to cut a flatiron steak from an elk, moose, or other large animal.
Hunt Gather Talk 15: Fish Fry
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.
How to Eat Cholla Buds
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.
On Variability in Wild Foods
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.
How to Render Duck or Goose Fat
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.