A hearty venison soup based off a classic Scotch broth, with barley, turnips, carrots — and an ingredient dear to the Scots, fresh chopped nettles.
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.
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.
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.
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.
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!
Saturday chicken was one of my favorite dinners growing up. I had no idea how my mum made it, and when I asked, I was appalled… yet strangely excited. I had to make it.
I’ve been making mustard at home for years, but until I had a conversation with another food blogger last week, I never realized that making mustard is a mystery to most. It shouldn’t be.