Cooking Techniques

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.

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...

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.

This squirrel and dumplings recipe is guaranteed to have you treeing and skinning more squirrels than ever before. Cooked down and topped with some bear grease biscuits, this recipe is the ultimate stick-to-your-ribs comfort food that will certainly make the most of your harvest.

Smoking fish doesn't have to be fancy. From brining methods to cooking temperature, there are a ton of opinions for putting fish to smoke. Personally, I'm a hot-smoke guy who typically leans towards using a dry brine most of the time. But if I'm bulk fish-smoking an abundance of lake whitefish, I'll...

A mug of warm bone broth, sipped first thing in the morning on an empty stomach is my favorite way to start the day. More soothing than a cup of coffee, it has a way of easing me into the morning while giving me the sustained energy I need to feel good all day. Filled with collagen and medicinal...

The search for the perfect bear grease biscuit recipe ends here, folks. Smash your biscuits together if you don’t want the sides crispy or spread them out if you do. Bake them for 12 minutes if you like them just barely cooked like me, or leave them in a little longer if you like your biscuits well...

I heard that milkfish are incredibly popular to eat in the Philippines. So I decided to experiment with a Filipino recipe called rellenong bangus, or stuffed milkfish. I learned quickly that the milkfish in the Philippines are farmed and only raised to about 2 or 3 pounds. So this large wild 1...