It’s spring time. Foraging season is just around the corner! And most of you are going to make the single biggest mistake new foragers make year after year. You’ve been reading all winter, you’ve got ideas of foraging an entire meal and stocking your medicine cabinet with wild remedies, and a list about three pages […]Read More How to be a better Forager
braise /brāz/verbgerund or present participle: braising fry (food) lightly and then stew it slowly in a closed container.”I braised the beef and vegetables the day before” Let’s talk about a technique that I think every hunter needs to know. Braising. It is essentially stewing meat and sometimes vegetables. But it adds a flavor to the meat […]Read More A Key Wild Game Cooking Technique : The Braise
Its cold. I know, I live in Minnesota, its going to be cold, I get it. But remember, your pup is experiencing this cold too, and hes probably not getting all dressed up. The last couple of weeks has had me thinking about his physical well being, because he never does! Spike (my golden retriever) […]Read More Protecting Your Pups Paws!
It took me a long time to start to become a good cook, and I’m embarrassed to admit that it took me nearly twice as long to recognize the value that making your own stock adds to your kitchen. Stock is cheap and easy to find in any grocery, so you’re probably asking me why […]Read More Making Stock. An Essential Kitchen Skill
Hank Shaw is one of my culinary inspirations. He writes straight forward, easy to follow recipes that are delicious, and push the bounds of what you might think is possible with wild game. Recently I followed his instructions for fixing goose pastrami. I’m not a huge pastrami lover, nor have I ever tried making my […]Read More Stealing from a great Chef!
Here is a straight forward, simple meat sauce you can do with any ground game and any type of noodle. Its basically an Italian bolognese without pancetta, and not nearly cooked as long. I’m doing this one with venison, but we’ve had it with ground rabbit, turkey and beef (I didn’t shoot the cow, that […]Read More Nick’s Meat Sauce
Duck does not have to be complicated. I can’t count the number of times I’ve been told how gamey duck is, or that it needs to be smoked, or that you have to marinate it for hours to cut the flavor. I’m here to present a recipe that would argue otherwise. Start with a duck. […]Read More Duck – the easy way
It never fails. Each December, when I put on two layers of socks and pull on my rubber boots to go stomping through some cattails, I do it alone. Plots of public land crawling with pheasant hunters in October, haven’t seen boots on the ground since the first real cold front hit. If I can […]Read More Late Season Pheasants – Don’t Quit!
This is a short, but super important post! Do not throw out your venison ribs! I can not tell you the number of people I have heard from that don’t keep the ribs. It blows my mind. Here are the things you need to know to change your butchering practices. -First things first, they are […]Read More PSA — DON’T throw out your ribs!
Bread is not something you’ll find me foraging, but it is one of the most overlooked DIY kitchen tricks that you can learn to do. Making your own bread at home will impress your girlfriend, wife or friends, make your house smell like a delicious bakery and leave you with a lasting sense of accomplishment […]Read More Bread – a key kitchen staple