Field Staff Writer Gunnar Emberg’s special BBQ Venison Cups do double duty. They help use up the last of the venison in the freezer before hunting season begins again AND they make for a great appetizer for football season!
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With summertime winding down, one of Field Staff Writer Tera Stoddard’s favorite things to do is to head out to a cold water lake in California and do some kokanee fishing. In this informative essay, she shares some interesting facts about Californian kokanee, and her family’s favorite recipe for them!
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Move over pumpkin lattes; this delicious duck and pumpkin-cream pasta recipe by Editor-in-Chief Justin Townsend is the true taste of autumn!
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The first time Field Staff Writer Heidi Chaya found galinsoga, it was growing in the gravel of her driveway. Since then she has come to learn that it is a versatile ingredient in the kitchen, not just a weed!
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Field Staff Writer Lindsey Bartosh absolutely loves camp food. Though fire-roasted hot dogs will often do the trick, sometimes she craves something a little more substantial, like these delicious bear and pineapple burgers!
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Field Staff Writer Jeff Benda’s deer sausage and asparagus quiche is the perfect thing to make for an effortless brunch, whether you make it the day before, or the morning of!
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Field Staff Writer John Vile created this smoked wood duck recipe back in 2021 and we thought it deserved to spend a little more time in the spotlight!
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Field Staff Writer Katie Wiley whips up these easy and delicious semi-frozen blueberry treats that can be made with fresh, frozen, dried, wild, or farm-grown blueberries!
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Whether it’s feral wild hog, or Eurasian wild boar (or a hybrid of the two!), wild pork is an underrated and delicious meat. Here’s a list of our favourite wild pig recipes from the Harvesting Nature archives!
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Managing Editor Adam Berkelmans decided to pair light and delicate grouse breast with a mild chanterelle cream sauce in this wild version of German rahmschnitzel!
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