Wild Foods
Cooking Techniques
Video: Cold Smoked Calico with Kimi Werner
Cold smoked fish is basically cured fish with a smoky flavor. The process concentrates the natural fats and oils in the meat but maintains the texture of raw fish. It's excellent on its own or served as an appetizer.
After a 12-hour curing process, the flesh firms up, and after a quick seasoning of...
Kimi Werner
Aug 12, 2022
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Recipes
Duck and Andouille Pastalaya
Pastalaya is a modified cajun dish based on the classic jambalaya, but it uses pasta instead of rice. It's the perfect meal to whip up in camp and is sure to fuel your crew for an early morning hunt.
This recipe comes from the first episode of Duck Camp Dinners Season 2! click here to watch the new...
Jean-Paul Bourgeois
Aug 12, 2022
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Cooking Techniques
How to Make Homemade Sausage Casings
On a frigid morning in January a couple of years ago, I pulled into my friend Eduardo Garcia's driveway to find a trailer with three mildly feral sheep huddling in the back. Eduardo asked me to help him slaughter and butcher the sheep he and his wife, Becca, were raising.
We planned to cut their...
Anna Borgman
Aug 10, 2022
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Wild Foods
Our Biggest Culinary Giveaway Ever!
If anyone knows how to outfit a kitchen with everything a game chef could possibly need, it’s MeatEater’s own Kevin Gillespie. He’s going to showcase his skills and deep knowledge as the host of our newest cooking show, “Sabertooth." To celebrate this new adventure, we’re offering the biggest...
MeatEater Staff
Aug 5, 2022
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Cooking Techniques
Video: How to Make Fish Sliders with Kimi Werner
In this video we take one of Hawaii’s most delicious snappers, uku, coat it in a light beer batter, and shallow fry it to a crisp. We top it with a chunky dill pickle sauce that adds a ton of flavor and texture!
But it’s the Portuguese sweetbread that makes these sliders so special. Sweetbread is a...
Kimi Werner
Jul 29, 2022
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Recipes
Catfish Po-Boy
Catfish is the everyman fish, gracing waters across the country. It's mild flavored and holds up well fried in hot grease, though it does seem like there is never enough. Po-boys are a great way to spread the goods to make sure there is plenty of this treat to go around.
Feel free to substitute any...
Michael Vialpando
Jul 25, 2022
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Recipes
Fish Fritters
Every summer, my husband and I drive out to the local fish fry joint for dinner. The Surfside Club is located right on the Missouri River north of Omaha, and the fried catfish is solid. Every plate comes with a large pile of French fries, a generous cup of coleslaw, and piping hot hushpuppies, fresh...
Jenny Nguyen-Wheatley
Jul 20, 2022
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Cooking Techniques
Video: How to Make Dried Aku
Dried aku is a staple snack of Hawaii. These scrumptious sticks of skipjack fish jerky are chewy on the outside and soft on the inside. They are salty strips of pure protein that are as energizing as they are addicting. In this video, I’ll show you how to preserve your fish in the traditional way of...
Kimi Werner
Jul 15, 2022
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Recipes
How to Make Alabama White Sauce
I made a whole mess of these fried beauties at a fundraising dinner last fall, and they did not disappoint. It was a fun scene watching the group of upland hunters wrangle the whole-fried quail, dripping with the Alabama white sauce and at the same time trying to manage a cold drink. It made for...
Lukas Leaf
Jul 8, 2022
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Recipes
Walleye Tacos
These walleye tacos are as gringo as it gets, complete with cracker-coated walleye and picnic coleslaw. You can alter every component of this recipe to suit your taste. Mess with the Ritz Cracker and panko ratio, use seasoned salt instead of blackened seasoning for less heat, prepare the coleslaw...
Jenny Nguyen-Wheatley
Jul 7, 2022
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Cooking Techniques
Video: How to Make Lau Lau with Kimi Werner
I had the honor of going beaver trapping in Montana with Steve Rinella. So to celebrate that unique experience, I decided to incorporate beaver meat into the classic Hawaiian soul food, lau lau.
Lau lau is a surf n turf bundle of goodness usually consisting of pork and salted butterfish, all steamed...
Kimi Werner
Jul 1, 2022
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The definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes.
