A classic, beet-based Ukrainian borscht recipe using venison. It’s rich in flavor, but not sweet at all.
Everything you need to know about hunting and cooking rabbits and hares with an expert, Jonathan O’Dell.
I started making mushroom ravioli many years ago, when I began seriously hunting mushrooms. These little parcels of love pack a ton of flavor, and are best served simply, with an herb or two, maybe some additional fresh mushrooms, and lots of butter or good olive oil. You’ll notice the pasta is brown. That’s because
A classic Polish hunter’s stew using whatever meats you have handy, from wild game to chicken and pork.
I join hunter-chefs Lori McCarthy of Cod Sounds and Wade Truong of Elevated Wild for a small game cooking podcast geek out!
Pozole blanco, the white pozole, is from Guerrero, Mexico. This pozole allows you to add red or green chiles when you serve it.
We’re talking about Gambels, Mearns and scaled quail in this episode, with hunter biologist Kirby Bristow. If you’ve ever wanted to hunt the desert, you won’t want to miss this one!
Salsa de chile de arbol is that really hot, smooth salsa you see in many Mexican restaurants. Here’s how to make it.