Like most other chefs, I enjoy reading and talking about food almost as much as I enjoy cooking and eating. In fact, I definitely spend more time thinking about food than cooking the dishes I prepare. That may seem odd to some, but there is a great deal of behind-the-scenes work that goes into the creative process of developing a dish. This recipe is a fine example of just that. This meal is not uniquely my own. The concept of a Scotch egg has been around for a very long time. I have seen ...

Nothing makes me feel richer than eating foods historically made by the poor: soups, stews, organs, ferments, sinewy cuts of meat, unrefined grains and fats and sugars. Most peasant foods are born from a combination of necessity, accessibility, and a little of what we in Maine call “redneck ingenuity.” You take what you have and use what you know to turn it into something more. The ancestral need to feed ourselves in lean times has led to methods of preparation and preservation that yield ...

There seems to be a trend in wild game meals on social media and blogs; the photos are  America’s Test Kitchen quality and the ingredient lists include things I didn’t know existed. There is the potential that we may be giving the impression with this practice that cooking up a deer, elk or quail takes a degree in the culinary arts, and it’s not for the average family or novice cook. We all know nothing could be further from the truth when it comes to wild game preparation. Sure, some care ...

Connective tissues are what separates OK stew meat from excellent stew meat. It’s the element that will give your braised wild game dishes richness and contrasting texture. This is why venison shanks have become one of my favorite cuts on a deer. Allow moisture, time and low heat to do its magic, and all that silver skin and tendon will soften and fall off the bone. Unfortunately, the majority of hunters still don’t know what to do with venison shanks, shoulders or other sinewy parts on a ...

In September our Arizona chapter held its 1st annual Dove Cook-off and Pint Night to celebrate the opening of dove season. Held in Yuma, the event brought together BHA members and supporters from across the region to celebrate our public lands, raise awareness of the Land and Water Conservation Fund and engage with likeminded hunters and anglers. The chef who prepared the best dove-based dish received a prize package from Traeger Grills. Here, I've complied one of the winning recipes we've ...

The following stew is inspired by the Chilindron, Spanish Stew, by Hank Shaw, which can be found in his book Buck, Buck Moose. I’ve imparted my own twist on the dish by making the most of what’s on hand in my pantry. The real beauty of this stew is that it affords improvisation, from the type of meat and veggies you opt to use, to the variety of spices, stock, wine and carbs. Use what you have and trust that your stew will turn out great. Though I make this stew throughout the year, it seems ...

If you’re lucky enough to kill a bear, as my husband Kevin was, do yourself a favor and pack out as much of the fat as you can. Spring bear or fall bear, I’ve had both and can confidently say both are delicious. Though many will insist that fall bear fat tastes the best, the only thing I can say for sure is that fall bear will yield more of it. Bear fat is pure gold. It will give you the flakiest, best tasting pie crust for sweet or savory pies, and it makes a darn good biscuit. I’ve heard ...

I’m a little hesitant to so eagerly endorse beaver meat amongst friends, because I’m worried there won’t be enough left for me. I’ve written pretty extensively about our first time cooking beaver, but if you need any more encouragement to try it, this recipe is a good place to start. It’s simple, easy to make and everyone likes barbeque. The Korean-style black barbeque sauce is a little different but absolutely delicious. As an alternative you could also prepare this meal with a North ...

Recently, several BHAers had the opportunity to join the North Carolina Wildlife Resources Commission and our conservation partners North Carolina Wildlife Federation and National Wild Turkey Federation at our state farmers market to cook wild game for anyone who wanted to try it.  When cooking for this sort of crowd or even for extended family, I tend to look for preparations that have stood the test of time across cultures, which usually means I end up adapting recipes from the lamb/goat ...

Wild fruit is a food collector’s fantasy, a gift that practically begs to be taken. Starting in spring, the plants wave their white flower flags to show you where to find them come summer – juneberries and cherries in the hedgerow, strawberries in the sand, blackberries and raspberries along the logging cut, elderberries on the streambank, and blueberries from the mountaintop all the way down to the granite pond. With every passing day in spring, a new place flushes white with beacons of ...