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.
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.
How to make Mexican tetelas, which are a triangular sort of empanada or dumpling of masa filled with beans and cheese.
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.
This episode is all about spruce grouse, the grouse of the boreal forest. Biologist Bailey Petersen and grouse hunter Kevin Kossowan join me.
In Argentina, chimichurri comes in two colors, the customary green and red chimichurri. This one adds sweet and hot peppers, plus paprika.
A recipe for anticuchos de corazon, a Peruvian street snack of marinated heart, skewered and grilled. Beef, deer or lamb hearts all work.
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.