Growing up in Houston, Texas, I was exposed to an abundant food scene fueled by the city’s diverse population. From African oxtail stew to VietCajun crawfish and noodles, I developed an adventurous palate early on, and it’s served me well in my journey as an amateur wild game chef. The biggest culinary influence of my childhood, however, was the food prepared by my stepfather’s side, a family of Cuban immigrants that fed me a rotating menu of homemade Latin American standards: ropa vieja, ...

The arrival of fall means many things to a hunter. Here in Montana in September, I’m often conflicted by the dueling options of archery elk hunting and the upland bird season. Bow or shotgun? Bugling bulls or flushing grouse? Either adventure awaits a mere hour’s drive from my porch. An embarrassment of riches, sure, but still a tough choice. Sometimes I let my appetite decide, and last week I had a craving for one of my favorite comfort foods: grouse and dumplings. A play on the southern ...

Whitefish (Prosopium williamsoni) often get a bad rap among Western anglers, but the native salmonid deserves our respect as both worthy quarry and delicious table fare. Related species dominate deli cases in Manhattan and potlucks throughout the Midwest, and the Mountain Whitefish—with its wide distribution throughout the Pacific Northwest—should be no exception. Their mild, firm flesh is ideal for smoking and incorporation in salads and spreads, and this recipe highlights the simplicity of ...

I’m a daydreamer at heart, and I spend a lot of time fantasizing about recipes during the big game hunting season. Between the idle hours spent driving to trailheads, hiking to glassing knobs in the dark, and waiting for first light, my mind frequently wanders to winter and spring, when I’ll (hopefully) transform the meat from a successful harvest into nourishing and delicious meals for my family and friends. Part of this is purely logistical—I need to plan what to use and how, in order to ...