Recipe
Sharptail Grouse, Prairie Style
Sharptail grouse is strong-tasting, but I love it, especially when paired with flavors from the prairie where it lives: Wheat, sunflower seeds, wild onion and a rose hip glaze.
Recipe
Sharptail grouse is strong-tasting, but I love it, especially when paired with flavors from the prairie where it lives: Wheat, sunflower seeds, wild onion and a rose hip glaze.
Italian
Rabbit is my chicken, my white meat. I eat it whenever I can, and am always in search of new and interesting rabbit recipes. This one from Calabria is especially good.
Venison
Inspired by a Sicilian Easter lamb pie, this venison pie is everything a hand-held meat pie should be: dense, flavorful -- and portable. It's like an Italian empanada.
Charcuterie
And you thought bacon was a Western thing, didn't you? Not so. In fact, this Chinese bacon might be my favorite style yet...
Recipe
I absolutely love my spaetzle maker, and have been working on flavored spaetzle all winter. This one, a stinging nettle spaetzle, I made to celebrate the coming of spring.
Recipe
Yes, it's true. You can make a classic hollandaise sauce with duck fat. And not just any duck fat - wild duck fat. It's just waiting for asparagus. You know you want some.
Venison
A hearty venison soup based off a classic Scotch broth, with barley, turnips, carrots -- and an ingredient dear to the Scots, fresh chopped nettles.
Fish
Herring and sardines spoil so fast that most of us eat them already salted or pickled. Here's how to make pickled herring from fresh fish caught from the San Francisco Bay.
French
This is my favorite way to eat duck or goose gizzards. Sliced thin and tossed with a simple saute of wild mushrooms -- I mostly use chanterelles or hedgehogs -- it's a killer dish.
Pasta, Risotto, Gnocchi
I've compiled more than 325 recipes on Hunter Angler Gardener Cook, many I've never actually blogged about. Starting today, I will be featuring a few of my favorites every month.
Wild Game
I finally get a chance to cook woodcock, thanks to a friend who traded some to me recently. This is the most sought-after game bird in America - and for good reason.
French
Making your own wild game stock sets you on the path to mastering game cookery, but making wild game consomme puts you on the path to becoming a Jedi Master of wild game. This stuff is mind-blowing!