Wild Foods

Bear grease is a versatile fat—you can use it for everything from sauteés to confits, and apparently, you can also forecast the weather with it. In addition to its savory and meteorological applications, it makes a mean batch of brownies. Bear grease is somewhat liquid at room temperature, so it can...

For many hunters, venison backstrap is the ultimate prize, but I believe that the tenderloins are actually the most tender and delicious part of a deer or elk. A tenderloin steak seared in a hot skillet and bathed in garlic butter practically melts in your mouth; there’s no denying that it lives up...

Essentially a chicken tender sandwich, the South Carolina bird dog is a regional favorite. In addition to fried “bird,” the dog is also filled with bacon, melted cheese, and drizzled with a mustard-honey sauce that’s akin to the state’s iconic Carolina Gold barbecue sauce. Pheasant breasts are...

My husband and I were waterfowl hunting fools when we lived in the frigid state of North Dakota. I cooked ducks and geese on a regular basis for years and this experience taught me quite a bit about cooking with these special birds. I know that a perfectly cooked duck breast should have crispy...

Using a giant wild mushroom like ground meat isn't a revolutionary idea, but it will help you figure out what to do with a 10-pound Chicken of the Woods (COTW) when you find one on your next foray. But, as with any wild edible, ensure you are 100% confident in what you are bringing home. Also known...

Crispy fried catfish, tender greens, and creamy grits—it doesn’t get any more Southern than this. I love this dish because the fish and sides taste so good together, as well as being relatively simple and inexpensive to prepare. I use bacon in the collard greens instead of traditional ham hocks...

I’ve been trying to recreate my best friend's dad’s carne asada recipe for about a decade. He’d make it for us in high school for special occasions and set up a stand in town every once in a while to sling street tacos. It set a high standard for my ideal carne asada taco to say the least. This...

Blue catfish are fascinating. There are deep cultural, social, and economic ties associated with eating these whiskered fish. They're still considered by many to be bottom feeders, and unlike salmon, tuna, striped bass, and most commercially available fish, they don’t command a high price point or...

Smoked venison backstrap is a popular way to cook one of the most tender muscles on a deer, but it’s also one of the easiest things to screw up. I’ve been asked by a number of people why their smoked backstrap comes out dry, and the answer is usually because they set the smoker at too high of heat...

The concept of “Nashville Hot” is about 100 years old and originates from Prince’s Hot Chicken. Legend has it, Thorton Prince was a womanizer. One day a scorned lover surprised him with fried chicken seasoned with a “devilish amount” of pepper. It was intended to be a punishment for his poor...

I've made plenty of sushi at home but had yet to step outside the raw world of sushi-grade fish often associated with rolls. Plus, I'm just not that into imitation crab, so I was pleasantly surprised by how well the poached walleye acted as a substitute in this recipe. This sushi roll, or "maki," is...

Starchy, salty, cheesy, a bit messy—chili cheese fries are always a crowd pleaser that can easily feed a lot of people. Although you’ll find this classic American food at state fairs, carnivals, and many fast-food joints, but they tend to be overly salty and greasy. Homemade chili cheese fries with...