I join hunter-chefs Lori McCarthy of Cod Sounds and Wade Truong of Elevated Wild for a small game cooking podcast geek out!
Pheasant, Grouse, Quail
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.
A pheasant stir-fry done Sichuan style, with the spicy flavor combination called “fish fragrant,” which has nothing to do with fish.
Everything you need to know about the ring-necked pheasant: how to hunt them, their conservation status and biology, dogs, gear and how to prepare them in the kitchen.