An authentic pozole rojo – red pozole – made with pork, hominy and red chiles, dressed with all sorts of good things.
Yes, you can eat duck tongues. Crispy fried duck tongues are one of the best bar snacks ever!
Dirty rice is basically Cajun fried rice, and is the easiest way to start eating the giblets of the birds you bring home. Try it and you’ll be hooked.
When life gives you fat duck or goose livers, sear them simply and serve with a salad.
If you only know one deer tongue recipe, this should be it: Mexican tacos de lengua. Works with any decent-sized tongue.
Offal. Variety meats. The wobbly or jiggly bits. Yep, we’re talking guts in this week’s episode of Hunt Gather Talk. And I am excited to have Chef Brad Farmerie on the show to join me! If you don’t know him, Brad is a Michelin-starred chef based in New York whose food is at once innovative
Shad roe is a delicacy of springtime. In the East, the shad run in early spring. Here in the West, however, the fish don’t run up the rivers until late spring. Here’s my favorite way to cook shad roe – with bacon, some onions and a bowl of grits.
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.