Mexican
Chocolomo. I just love saying the name. It's a Mexican stew made with beef or venison, and it is amazing. The flavor is so deep and rich you just want to keep eating it. The secret? Char. There's a whole lotta blackening going on here, and the result is a revelation.
Wild Game
The moment I shot my first javelina, I knew I needed to make cochinita pibil. My instincts were not wrong. This is slow cooked, pulled meat (normally pork) marinated in citrus and achiote (annato) paste. Damn good on tortillas with pickled red onions.
Featured
In this week's podcast, I'm talking mushrooms. Specifically, how to get into mushroom hunting - safely. I talk you through the basics, how to get started, what varieties you will want to look for first, and how not to poison yourself.
Wild Game
Why people hate on javelina I have no idea. They are excellent eating, and the infamous stink gland on their back is very easy to dispense with. Here's what you need to know about cooking your "skunk pig."
Featured
Welcome to the first episode of the Hunt Gather Talk podcast. Stay tuned for a new episode every week or so, on all sorts of topics covering wild food, interviews with other experts, tips and tricks and techniques, and, in this first episode, reader and listener questions.
Foraging
Wapato, arrowhead, katniss, duck potato. This is a plant of a hundred names. All translate into fantastic. This is American's premier starchy tuber (actually a corm) can be stewed, boiled and mashed or fried - eat it any way you would a potato. And like the potato, arrowhead chips are my favorite way to eat wapato.
Ducks and Geese
Teal, cooked in a Mason jar? You bet. It's a great method that works well not only with Southwest flavors. Great for parties, too.
Featured
Cooking wild game is an exercise in dealing with variability. Every animal is different, and to bring out the best in your wild game you must come to terms with it.
Ducks and Geese
If there is a more unloved game bird than the sea duck, I don't know what it is. Treated as if they were puddle ducks, they earn that bad rep. But take them as they are and sea ducks can be good eating. Here's what you need to know.
Ducks and Geese
I love duck confit, but it can take a while to make. This is an easier way. If you roast duck legs with this method, you will get the same effect as confit but in less time. Meltingly tender meat with crisp skin. Do this recipe with either duck legs or goose legs.
Venison
Mole, pronounced "mole-ay," is a set of masterful, rich and luxurious sauces from Mexico. There are seven great moles from Oaxaca in the south, and this is one of them. Mole chichilo is actually served with venison there, so I thought I'd recreate the recipe here for you. If you make it, you're in for a treat.
Recipe
A quick, easy and tasty way to enjoy the fruits of your waterfowl hunt. Deviled duck hearts are a British thing, and they're hearts, dusted in flour seasoned with mustard and cayenne, cooked quickly and served with a watercress salad. A damn good appetizer or snack.
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