A simple recipe for pan-roasted ptarmigan — or any other small game bird. This method works in a frying pan, either in camp or a kitchen.
Today we cover band-tailed pigeons, America’s last huntable native pigeon. Us F&WS biologist Mark Seamans and I cover conservation, history, lore, hunting and eating band-tails.
This episode is all about spruce grouse, the grouse of the boreal forest. Biologist Bailey Petersen and grouse hunter Kevin Kossowan join me.
This episode of the podcast, sponsored by Filson and Hunt to Eat, features sage grouse, an important species in the American West.
A recipe for anticuchos de corazon, a Peruvian street snack of marinated heart, skewered and grilled. Beef, deer or lamb hearts all work.
Easy to make, great for hot weather, and traditionally done with squab, these lettuce cups are a fantastic way to cook your doves this season.
Jorge Ramirez of Upland Jitsu and Owen Fitzimmons of the Texas Department of Parks and Wildlife join me for a thorough discussion on doves.
A recipe for larb, a minced meat salad popular in Southeast Asia. My rendition of it is inspired by Hmong cooking and uses ground javelina.