Podcast

Hunt Gather Talk: Sage Grouse

This episode of the podcast, sponsored by Filson and Hunt to Eat, features sage grouse, an important species in the American West.

Recipe

How to Make Scrapple

Classic mid-Atlantic scrapple is pork, spices, cornmeal, buckwheat flour and love.

Venison

Venison Pastrami

Classic deli pastrami, made with venison roasts. My favorite sandwich meat.

Ducks and Geese

German Braised Duck

Rich, tender braised duck bathed in comforting flavors: sauerkraut, root vegetables, even a little sausage. For duck or goose legs,…

Charcuterie

Game Terrine

How to make a nice terrine with pork and whatever bits of game you might have lying around.

Pheasant, Grouse, Quail

Pheasant Stock

A satisfying broth from pheasants, partridges, quail or other upland game birds. And yes, you can do it with chicken.

Pasta, Risotto, Gnocchi

Pigeon, Dove or Duck Ragu

This is a long-simmered, intensely flavorful sauce for doves, pigeons, ducks, or sharp-tailed grouse.

Fish

Pike Soup

Northern pike make an excellent soup fish, as they are lean, white and firm -- and, when you fillet them, you often get odd-shaped pieces that work well cut into soup bits. This is my take on Northern pike soup, done Manitoba style.

Recipe

Candied Angelica

Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage.

Featured

Junipine Wild Ale

A recipe for a juniper wild ale with pine needles that I call Junipine. It's a red ale fermented with the yeast on the juniper berries.

Essays and Stories

Hunting Mearns Quail

I complete the North American quail slam - all six species - with an unforgettable hunt in Arizona.