Wild Foods

Over a decade ago, I worked as a line cook in a really fantastic Indian restaurant for a summer. My job included manning the fryers and salad station, but more importantly I was in charge of everything that was cooked in the giant tandoor oven. Slapping naan bread onto the scorching hot walls while...

When it comes to fish tacos, I'll take blackened fillets over fried almost every time. Maybe it's because I catch and eat a lot of Gulf Coast redfish, the same species Chef Paul Prudhomme made famous with his blackened preparation. But instead of Creole seasoning, I use cumin, oregano, and ancho...

Not everyone keeps the thighs from a wild turkey, and honestly, it’s a shame. Dark meat can be one of the most flavorful parts of the bird when it’s given the time it needs to cook properly. Most recipes lean toward soups, stews, or shredded barbecue, but confit, a classic French technique, is one...

There are plenty of good ways to eat confit turkey thighs, but deep frying might be the best of them all. After hours of slow cooking in fat, the meat becomes incredibly tender and rich, just like duck confit. A quick dip in buttermilk and dredge in seasoned flour and a plunge into hot oil transform...

The Golden State is currently experiencing what experts are calling the largest known outbreak of deadly mushroom poisonings in U.S. history. According to a May 14 public safety bulletin from the California Department of Public Health (CDPH), there have been 47 wild mushroom poisoning cases since...

There’s something deeply satisfying about coming home from a hunt with more than just meat in your game bag. Historically, hunters in the French countryside paired wild game with foraged mushrooms in a rustic preparation known as "Chasseur sauce," which literally translates to "hunter's sauce...

Ham is a wonderful thing: beautiful as the centerpiece of a holiday meal, fantastic in sandwiches, or perfect when crisped up and sprinkled on top of a baked potato. It completely changes the character of the meat, transforms tough cuts into tender morsels, and is a great way to truly celebrate your...

This is my wild game take on the classic “marry me” chicken. And while you might get a proposal out of this dish, it will definitely convince a reluctant significant other to tag along on a turkey hunt! Wild turkey brings a deeper, more savory flavor to this Tuscan-inspired sauce. I particularly...

Grinding up your harvest is a go-to means of turning trim, tougher cuts, and smaller muscle groups into versatile, quick, and tasty meals. There will always be debate on how much fat you should add to your ground venison. In fact, some purists don’t believe you should add any at all. Danielle...

Among hunters, the backstraps have earned a high reputation. Aside from the tenderloins, they’re usually the cut that most people prize. We’ve all seen the grip n’ grin photos of a backstrap harvested in the field. If you’re like me, you’ve probably taken a few photos too. While this showpiece steak...

If you’ve watched MeatEater Roasts and thought to yourself, “I can outcook those yahoos!” Well, buddy, it’s your time to shine. We’re calling for contestants to star in the cooking show where conservation wins. Anyone can enter, but you do have to be willing to drive yourself to Bozeman for filming...

This mustardy venison and wild mushroom stew is hearty and rich, perfect for a cold day after a successful hunt. While you’ll often see this flavor combo with beef, it works even better with venison. The trick that sets it apart? The mushrooms are roasted separately and added at the end, giving them...