Steven Rinella prepares a camp meal by rendering bear fat into a liquid and frying pieces of bear meat in it.
When field dressing a deer, you may notice a sheer, lacy net covering the stomach. Don’t mistake this as something to be left in the gut pile. It’s a web of valuable fat that can be used to wrap around meat to impart flavor, juice and shape. Caul fat, sometimes referred to as lace fat, is a delicate, thin membrane of connective tissue with fat deposits embedded in it. This thin membrane covers the stomach in the abdominal cavity found in deer...
Daylilies (genus Hemerocallis) are a common flowering perennial in most of the lower 48. Native to Asia, these hardy plants that are commonly called ditch lilies can be found growing along roads, old house sites, lawns, and just about anywhere else. I love growing these plants for a few reasons—they require almost no maintenance, put up pretty blooms all summer, and they’re very tasty. Almost the entire plant is edible year-round. You can eat 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 adventures, check out the first episode of SpearChef here.