Classic sopa de lima soup from the Yucatan typically uses chicken, but you can use any white meat, in this case, chachalaca, a chicken cousin.
I chat with Travis Warren of the Upchukar Podcast all about, you guessed it, chukars, in this episode of Hunt Gather Talk sponsored by Filson and Hunt to Eat.
Hunting chachalaca birds in Texas is not easy, but the rewards are sweet if you come home with America’s jungle grouse.
Shredded jackrabbit is a simple recipe that works with any species. Basically this is Mexican barbacoa with hares.
We talk all about the grouse of the Pacific coast on this episode of Hunt Gather Talk, sponsored by Filson and Hunt to Eat.
This Creole gumbo uses tomato, okra, shrimp, venison, and gumbo file. No roux. It’s a great switch from Cajun-style gumbo.
Mole coloradito is a lighter, brighter Mexican mole, easier to make than many others, and great with duck, turkey, chicken or pork.
Lowcountry chicken bog is a classic dish that’s a lot like a mildly spiced, wet jambalaya or perloo.