Fresh ingredients is the key to any good meal. As hunters, anglers and gardeners we might have the best access to the freshest most natural ingredients. These fresh ingredients when paired together don’t need a ton seasoning. Sometimes it’s best to just let the freshness shine with a little salt and pepper. Our planter box has been growing like crazy and our Swiss chard has been one of the highlights. I wanted to do something fun and different that I haven’t really seen before. So, I decided to wrapped some fish in out badass chard, braise it, and boy was I pleasantly surprised. This dish doesn’t take too long to prep and is bursting with color and flavor, not to mention it’s extremely healthy. Who said healthy food has to be boring?Read more
Khatchapuri? Cheese boat? Gondola? Whatever name you want to call it, this cheese stuffed crust bread topped with a gooey egg is a Georgian staple. Yes, Georgia! (the country, not the state) Growing up I always thought this was an Armenian dish because of how popular it is through the Armenian community, especially here in LA. It wasn’t until my travels through Armenia that I found out this dish is 100% from Georgia, which is the neighboring country just north of Armenia. Nowadays here in LA there are more and more places popping up that sell Khatchapuri (Kh-atch-a-poori). You can find it in many different flavors and toppings but the one constant is that beautiful runny gooey egg. I made this recipe topped with wild boar sausage because wild game makes everything better! It’s meant to be eaten with your hands and proper technique would be to tear off the edges and dip them into the cheese and egg in the center. I used pre-made pizza dough to make life a little easy but you can do it with homemade dough if you want to go all out. So wether you’re looking for fun at your next pizza night or want and amazing breakfast or lunch, this is recipe to try!Read more
When it gets to this time of year I really start to get the hunting blues. It seems like the August archery season is a lifetime away. Luckily for us we can hunt wild boar whenever we want! We recently took a trip down to Texas with five archers and were able to come home with five boar. This means a freezer full of boar and fun new boar recipes to come! This recipe takes after my Armenian Heritage mix with one of my favorite cuisines; Mexican. It’s a clash of a kebab, Al Pastor and a quesadilla. I call it the wild boar queso roll! If you don’t have long skewers you can do it on smaller wooden ones just make sure you kebab fits your tortilla. Also if you’re using smaller skewers you can always leave the grill grates on just make sure your grates are nice and seasoned!Read more
I get inspired every time I eat any Asian cuisine. I’m always searching for a new dish that I’ve never seen before but most of the time I’m blown away by something so simple. The combination of freshness and a few unique flavors bring together a dining experience that’s always a great time. Also, not to mention the fact that I love spicy food.
This dish can be whipped together extremely fast. The sauce can also be made ahead of time and kept in the fridge for up to 5 days. So don’t hesitate to make a double batch and use it thought the week. Also you can always cut back on the spice or even omit the pepper if spicy food isn’t your thing.
Are you looking for a finger licking good appetizer that will make everyone drool for more, well this is it. A canapé is a French appetizer which is basically a tiny version of an open faced sandwich and French onion soup is one of the most classic French dishes. So, I decided to bring that together with the addition of one of my favorite meats on the planet, Venison. If you don’t have venison, feel free to swap it out for any game-meat, beef or lamb. Just make sure you make enough because this one will disappear quick!Read more
“What should we do with the neck? Just cut out whatever meat you can for grind!” Nope! The neck roast is too often overlooked for a meal. I wanted to highlight this badass chunk of meat with an equally badass recipe. You can actually do this recipe with any neck roast; deer, ram, antelope or even a huge elk! So next time you’re tired of carving out grind meat for your next burger, just remember you have a great excuse to be lazy, you’re gonna make Beer Braised Venison Neck Roast.Read more
Who doesn’t like some cured salmon? It’s the perfect addition to a piece of toast, bagel or just alone for a delicious appetizer. If you have salmon stocked in your freezer from you last amazing salmon fishing trip and you need fun new ways to get through it, this recipe is a real crowd pleaser.Read more
Tuna can be intimidating or overwhelming to cook for a lot of people, but this recipe from Ara Zada is both simple and delicious.Read more
Ara created this recipe as a way to use ground meat without just making burgers or meat sauce. It’s a play on a traditional Lebanese snack called Arayes which can be baked or grilled. #harvestingnature #meateater #fueledbynatureRead more
In this podcast episode, join Field Staff Writer Ara Zada on a fishing trip down to Mexico and learn about an unexpected surprise. #harvestingnature #meateater #fueledbynatureRead more