Welcome to the Hunt Gather Talk podcast, sponsored by Filson and Hunt to Eat. This episode focuses on bobwhite quail with Oklahoma State University Prof. Dwayne Elmore.
Southern red eye gravy hinges on country ham and black coffee, but I add a little broth, flour and sage.
If you have shrimp with shells, you can make shrimp stock. Here’s how.
Swedish potato dumplings, kroppkakor, filled with ptarmigan and fried in butter, then served with caramelized onions and lingonberries.
I talk with Hungarian partridge expert Tyler Webster all about these wily game birds.
Winter is here, and this is my dark dish for dark days. Mole negro enmoladas, which are like enchiladas with mole.
Oaxacan mole negro is the ultimate Mexican sauce. It takes a while to make, but it stores very well.
Tangerine beef, a classic Chinese stir-fry recipe, done with venison. Tangy, flavorful and easy, you’ll want to learn this recipe.