It was around 2006 when I was sitting in a pricey restaurant trying a tasting menu. The chef was so bold he served just a simple broth in a bowl. Looking down at the meatless meal I was sure I’d starve. Little did I know I was about to fall in love with a new element of cooking and that the experience would lead me to see wild game in a whole new light.   The sourcing of food is a deep love of mine and the carcasses of the animals I hunt are a treasure trove. Broth and stock offer myriad ...

Geese often create a culinary dilemma for hunters. They are fun to hunt, sure, but most do not enjoy eating them. Geese are movers. They have a dark red meat with a deep flavor. They can also live for a long time. This does not a delicious animal make. Typically, people resort to turning their goose harvest into jerky. While I am a fan of jerky, I think goose can work very well in other recipes. Corned goose, goose pastrami and goose leg confit are just some of the great dishes that can be ...

Tag Soup tastes better with Squirrel. Make it Hot and Sour - like defeat. Going into winter we crave meat and fat and weight, the prelude to spring when we’ll salivate at the thought of bitter greens to cut the grease. Going into winter it makes sense to pursue larger animals to get the most caloric bang for our buck, but don’t discount the heft of a November squirrel. Throughout the final week of deer hunting season I ate this soup with just broth and squirrel. I kept it lean and simple, ...