Wild Foods

The classic dish Eggs Benedict gets a serious upgrade with freshly harvested Hawaiian lobster in this recipe. To watch my friends and I go on a midnight lobster dive and early-morning spear, check out the most recent episode of SpearChef here.

Mississippi pot roast is one of those recipes that seems too good to be true the first time you make it. Its simple ingredient list, set-it-and-forget-it cooking style, and unique flavor will likely make it an immediate classic in your home. It has a little spice and tang from the pepperoncini, but...

My first in-person experience with dead deer was when I was a kid and saw a few does hung up on a meat pole with their throats slit. I asked why their throats were cut, and I was told: “to bleed them.” I didn’t start hunting until much later in life, so I just tucked the whole experience away in my...

This dish is inspired by an Atlanta chef named Pano Karatossos. His technique for braising and then grilling octopus creates perfectly tender meat while infusing aromatics and smoke into the finished product. The dish is best when finished on a charcoal or a wood-burning grill, but in a pinch, gas...

Routeed ducks is a name of a recipe that is hyper-local to the south Lafourche parish in southeastern Louisiana. I grew up 45 minutes north, and I never knew this recipe to be called by this name. The common vernacular in south Louisiana considers this recipe to be a “rice and gravy” recipe. The...

If you are a hunter who lives by the ethos that you should try a new cut of meat every time you kill a deer, it could be easy to quickly run out of ideas. Ribs, shanks, necks, and brisket are all delicious additions to the typical quarters and backstraps, but at some point, you’ll have to start...

Kona crabs, also known as spanner crabs, are known for their sweet and mild flavor. While you can boil these crustaceans for consumption, we prefer to eat them raw and enjoy every bit of succulent flesh simply dressed with seasonings and spice. Be sure to tune into the latest episode of SpearChef...

The commercial is a staple in diners and dives across the country—aptly named after the traveling commercial salesman who made this gravy-smothered dish a household name. It’s an open-faced, stick-to-your-bones meal that’ll keep your energy going no matter what the activity is. Traditionally, the...

Nabeta is one of my favorite fish–it’s tricky to catch and simple to cook. With no scaling required, all you need is some good salt and a pan with hot oil, and you’re minutes away from enjoying “fried chicken of the sea.” To watch me catch some of these unique fish with my Dad along with more ocean...

Beaver tail was a delicacy amongst mountain men as it's a great source of fat, which can be hard to find in the wild. I simply grill the tail over high heat, crack it open, and use the fatty goodness that's inside the tail the same way chefs use bone marrow. It makes for a very delicious appetizer...

Spatchcocking gamebirds is a great way to ensure a juicy, even-cooked bird. This method removes all the bones, so be sure to save those for a stock. If you’re looking for recipe inspiration, try out Danielle Prewett’s spatchcock pheasant, the spicy dry rub will translate great to duck meat.