How to Cook Bear Meat in Bear Fat

How to Cook With Caul Fat

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...

How to Cook Diver Ducks

Diver ducks, migratory waterfowl that feed on fish, mollusks, and aquatic invertebrates, get a lot of praise on the wing but a bad rap at the table. Despite this reputation, hunters sure shoot a hell of a lot of them each season. According to the University of Nebraska-Lincoln, the take of shovelers, scaup, ring-necked ducks, eiders, oldsquaw, scoters, buffleheads, goldeneyes, mergansers, and canvasbacks is well beyond a million birds annually...

How to Cook with Dried Morels

Nothing makes me more excited for spring than the prospect of picking a pile of morels. Once things start to green up, my thoughts become more and more occupied by the promise of the earthy aromatic. If you’re fortunate enough to have a big harvest this season, take what you don’t immediately eat or gift away and dry the rest. Drying is a great way to preserve the integrity and flavor of the freshly foraged for year-round opportunities to up your...