Knoephle soup, a North Dakota classic, with little dumplings, cream, root vegetables and smoked meat, in this case, smoked sharp-tailed grouse.
Pheasant, Grouse, Quail
A classic mac and cheese recipe with added roasted green chiles and pheasant.
I join hunter-chefs Lori McCarthy of Cod Sounds and Wade Truong of Elevated Wild for a small game cooking podcast geek out!
Pozole blanco, the white pozole, is from Guerrero, Mexico. This pozole allows you to add red or green chiles when you serve it.
We’re talking about Gambels, Mearns and scaled quail in this episode, with hunter biologist Kirby Bristow. If you’ve ever wanted to hunt the desert, you won’t want to miss this one!
Hunting, patterning and cooking wild turkeys in fall, with wild turkey hunting expert Tony Caggiano.
In this episode, I talk with biologist Rocky Gutierrez, the Yoda of game birds. Mountain quail are our focus, but we go into so much more.
Oaxacan yellow mole with partridges, served in a pumpkin. What can be more autumnal than that? Mole, a rich sauce used over meats, fish and vegetables, comes in many colors.