Ingredients:   2 squirrels, cleaned and pieced out (I save the ribs for stock) 2 tsp sage 1 tsp salt 2 tbsp walnut oil or pork fat 1 cup chicken or small game stock 2 tsp apple cider vinegar 5 black peppercorns 1 bay leaf 1/3 cup crushed walnuts Corn starch or flour, for the gravy   Mix together the sage and salt. Pat the squirrel dry and dust with the sage-salt mixture Mix the apple cider vinegar in with the stock. Get the walnut oil or pork fat heated in the bottom of a pressure cooker. ...

As hunters and outdoors folk, summer can be a bit of a restless time. Many of us are itching for our first cool fall morning in the field or tree stand. Foraging is a great way to get some wild foods on the table in the meantime, and it can be done easily in these months even while you are scoping out your fall hunting areas. There are numerous things we can forage this time of year. The first one I would like to recommend, and the one responsible for peaking my interest in foraging in the ...