A simple recipe for pan-roasted ptarmigan — or any other small game bird. This method works in a frying pan, either in camp or a kitchen.
Featured
Hunt Gather Talk: Band-Tailed Pigeons
Today we cover band-tailed pigeons, America’s last huntable native pigeon. Us F&WS biologist Mark Seamans and I cover conservation, history, lore, hunting and eating band-tails.
Mexican Tetelas
How to make Mexican tetelas, which are a triangular sort of empanada or dumpling of masa filled with beans and cheese.
Salmon Piccata
You need to learn this recipe, as it works for many things, not just salmon. Piccata is an Italian sauce of butter, parsley, shallots, white wine, lemon and capers.
Hunt Gather Talk: Spruce Grouse
This episode is all about spruce grouse, the grouse of the boreal forest. Biologist Bailey Petersen and grouse hunter Kevin Kossowan join me.
Red Chimichurri
In Argentina, chimichurri comes in two colors, the customary green and red chimichurri. This one adds sweet and hot peppers, plus paprika.
Peruvian Grilled Deer Heart
A recipe for anticuchos de corazon, a Peruvian street snack of marinated heart, skewered and grilled. Beef, deer or lamb hearts all work.
Chinese Lettuce Cups with Minced Meat Stir Fry
Easy to make, great for hot weather, and traditionally done with squab, these lettuce cups are a fantastic way to cook your doves this season.
Read More about Chinese Lettuce Cups with Minced Meat Stir Fry