Chef Jesse Griffiths recipe from the cookbook: Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish /Rizzoli International Publications, Inc. Written by Jesse Griffiths, Foreword by Andrew Zimmern, Photographed by Jody Horton
In the wild mushroom world, morels are king. Prized for their wonderful earthy flavor, they also offer a great excuse to head into the woods in spring.
Loaded with flavor thanks to your wild game harvest and basic herbs every pantry should have…
Sweet Potato Fries Ingredient List: 3 sweet potatoes 1 teaspoons cinnamon 1 teaspoon kosher salt 2 cups peanut oil Sweet Potato Fries 1. Wrap the sweet potatoes in damp towels and microwave them for 3
A few months back, a friend of mine opened up to me about his secret passion for woodcock hunting. I, too, have an undeniable love affair with the American timberdoodle. This migrating aspen and alder
When you do your own butchering, you know that the meat has been handled with care, and you get the cuts you prefer.
A great appetizer by its self – Pheasant Nuggets are a component in several recipes in the Campbell’s cookbook.
Looking for a recipe that makes a tough cut of meat something worth savoring?
With grouse and partridge seasons here, you couldn’t find a better reason to fire up the grill this fall for this simple, yet elegant presentation that uses your fresh birds
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