Green chile elk burgers made in the classic Southwest style. Simple elk burger patties topped with roasted green chiles, cheese and the normal fixins’.
When life gives you fat duck or goose livers, sear them simply and serve with a salad.
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.