Hunan red cooked pork, made with either wild pigs or black bear meat. So good. So easy!
OK, I’ll admit it: I like Sad Panda’s orange chicken. The combination of crispy, sweet, spicy and tart is more or less crack cocaine to humans, and I am not immune. Here’s my version of that recipe, done with pheasant, grouse, quail, turkey or partridge.
Chinese tea smoked duck is a fantastic way to eat fat duck breasts, and can be done on a stovetop. No smoker needed.
Like Chinese BBQ? You’ll love this recipe. Use duck legs or goose legs, braised in Chinese barbecue sauce.
Chinese style stir-fried frog legs, with vegetables and a spicy-sweet sauce.
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.
Wait, what? Chinese venison with cumin? These are words many people think would never go together in Chinese food, but this, done with lamb, is actually a very traditional northern Chinese dish.
In this episode of Hunt Gather Talk, I answer listener questions about making jerky, cooking venison ribs, and what’s my most important gear in the kitchen, and I talk about charring food and the idea of Chinese master stock.