Pheasant, Grouse, Quail
Ghosts of Prairies Past
Hunting prairie chickens in South Dakota, one of their few remaining strongholds, makes you think about how important it is to conserve this iconic bird.
Wild Game
On Plucking Birds
To pluck or skin? It's a question all bird hunters face. Most of a bird's distinctive flavor is in its skin and fat, but plucking can be tricky. Here's how to go about it.
Essays and Stories
Climb Every Mountain
Ptarmigan hunting in the Lower 48 states is an exercise in mountaineering. So if you want to hunt them, you need to climb mountains.
Foraging
Fiddleheads Stir Fry with Pork
Fiddleheads are in season in the East and Pacific Northwest, and these crunchy, pretty looking shoots are one of the hallmarks of springtime. They're featured here in a simple Asian stir fry with wild boar backstrap.
Pheasant, Grouse, Quail
On Eating Sage Grouse
Sage grouse have an undeserved reputation as poor table fare. Here are tips and tricks to cooking and eating your next sage hen.
Essays and Stories
Gray Ghosts of the Sage
A sage grouse hunt these days is a ceremonial act. But that does not make it less important. We need to remain able to hunt these animals, and that means doing the hard work to conserve them.
Podcast
Hunt Gather Talk 9: Hunting the Northeast
In this episode of Hunt Gather Talk, I talk with turkey hunting expert Tony Caggiano. Yep, it's turkey season, but there's a whole lot more to talk about when two New York-New Jersey natives start jawing about the outdoors...
Italian
Nettle Pesto
It is time to harvest nettles here in NorCal, and the first thing I make with them each year is a lurid green nettle pesto to put on pasta or mix into rice or spread on bread.
Hunt Gather Talk Podcast
Welcome to the Hunt Gather Talk podcast! If you’re interested in wild food, whether it’s venison, wild mushrooms, freshwater or…
Ducks and Geese
Easy Roast Duck Legs
I love duck confit, but it can take a while to make. This is an easier way. If you roast duck legs with this method, you will get the same effect as confit but in less time. Meltingly tender meat with crisp skin. Do this recipe with either duck legs or goose legs.
Recipe
Deviled Duck Hearts
A quick, easy and tasty way to enjoy the fruits of your waterfowl hunt. Deviled duck hearts are a British thing, and they're hearts, dusted in flour seasoned with mustard and cayenne, cooked quickly and served with a watercress salad. A damn good appetizer or snack.
Recipe
Pan Roasted Partridge with a Winter Salad
Pan roasted partridges cooked simply and served with a my all-time favorite winter salad: radicchio, Belgian endive and bitter greens like dandelions. This is a bright, happy dinner to make on a cold winter night.
