As we say farewell to the hot weather of summer — and for many, our tomato patches — here is a fantastically simple way to enjoy a small bird such as a partridge, chukar, quail or game hen.
Old school Southern tomato gravy served with country fried dove breasts. ‘Nuff said.
My annual duck hunt and cooking school with Coastal Wings Outfitters will be in Oklahoma this January, and we’ll be hunting, cooking and learning how to eat everything but the quack.
A damn good barbecue sauce featuring the fruit of the prickly pear, also called a tuna.
Barbecued doves are awesome: smoky, slow and low. I use a Korean BBQ sauce here, but any sauce will do.
Green chile elk burgers made in the classic Southwest style. Simple elk burger patties topped with roasted green chiles, cheese and the normal fixins’.
Wild hog BBQ is a little bit different from regular pulled pork because a wild pig takes longer to barbecue. Here’s how to make your own wild hog pulled pork.
Korean barbecue is sweet, salty, sour and smoky. It’s a fantastic marinade for deer, elk, antelope or yes, beef.