Pan-seared cod is a simple, easy way to enjoy codfish. If you know how to pan sear cod, you can use that skill with other fish.
This is a simple, basic flat iron steak recipe you can use as a template. Grilled, flat iron steak is a tender, tasty cut of beef, elk, bison or moose.
Nixtamal. Such a cool word! It is to Mesoamerica what hominy is to the United States: corn treated with an alkali substance to render it more nutritious, easier to grind, and, to many, tastier and more aromatic — think about the smell of a Mexican corn tortilla and that’s nixtamal you are smelling. Nixtamal or
I don’t always marinate venison, but here’s when I do, why I do it and how to go about it.
A satisfying broth from pheasants, partridges, quail or other upland game birds. And yes, you can do it with chicken.
A simple method for cooking all dark meat grouse, like prairie chickens, spruce grouse or sharpies.
Broiled trout is a quick and easy way to cook trout fillets too large for a frying pan, too thin to stand up to the grill. Here’s how to master this technique.
Since I started Hunter Angler Gardener Cook in 2007, I have posted more than 700 recipes. And while I still intend to post recipes going forward, I plan on writing more about techniques you can use with the wild foods you bring home. Armed with these, you can make your own recipes.