Snow geese rule the winter skies in Northern California. They are among the hardest birds to hunt — and are among the most challenging to cook.
When the weather is balmy and the ducks aren’t flying, head to the bogs and look for the mystical snipe.
‘Tis the season for slow braises and duck hunting. I first posted this recipe back in 2007, but I’ve come a long way since then. Here is an updated, streamlined version.
I spent Labor Day weekend in perhaps the best place in America to hunt doves: South Texas. I’ve never seen dove hunting like it, but I hope to see it again next year. Absolutely epic. To celebrate the hunt, I created a perfect grilling sauce to go with these birds.
It’s elderberry season, and making elderberry syrup is the first thing I do once the berries turn ripe every year. After all these years running this blog, I thought I’d finally write down the recipe.
A hearty venison soup based off a classic Scotch broth, with barley, turnips, carrots — and an ingredient dear to the Scots, fresh chopped nettles.
Of all the things I hunt, fish or forage for, nothing requires as much effort as shelling black walnuts. But it’s worth it. Black walnuts are to regular walnuts as a diamond is to cubic zirconium.
Most of the olives I cure each year are done in a brine. But this year I tried curing green olives with lye. I was scared at first, but after some experiments, I’m now a believer.