LIVE! Cooking by Cut: The Wild Game Butchery and Cookbook We Wanted to Write
There’s more to wild game than the backstrap. Cooking by Cut teaches you to butcher better, cook smarter, and discover what every cut can become.
Read More
Wild Recipes
World Sauces for Wild Game: Puerto Rican Pique
Keep a bottle of pique in the pantry the same way you would olive oil. Reach for it before grilling venison, frying fish, roasting mushrooms, or serving fresh garden vegetables.
Read More
Paddlefish Masala
Lindsey Bartosh dares you “to just dive in” to new and exciting foods you may have never cooked before—like this delicious Paddlefish Masala!
Read More
How to Make Chanterelle Toasts
The first thing Field Staff Writer Brandon Kimmet makes when the chanterelles start popping up in July are these delectable, golden mushroom appetizers. Enjoy with a glass of crisp, white wine!
Read More
Summertime Chanterelle and Vegetable Medley
Mushroom dishes often trend towards autumnal, but this dish by Adam Berkelmans, loaded with garden veggies and fresh chanterelles is ALL summer!
Read More
Lake Fish Recipes Beyond the Fish Fry
Here at Harvesting Nature, we LOVE a good fish fry, but sometimes it’s nice to do something a little different with those lake fish than coating them in fish fry and dipping them into hot oil!
Read More
Venison Merguez Stuffed Banana Peppers
Give your stuffed peppers the wild North African treatment by stuffing them with homemade venison merguez sausage and harissa paste in this delicious recipe by Jeff Williams!
Read More
Colombian-Style Ajiaco (Chicken Soup with Galinsoga)
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!
Read More
Cajun Rockfish Lettuce Wraps with Cheater Rouille Sauce
Looking for a vibrant, healthy, and fun way to eat fish? Try these easy-peasy Cajun-inspired lettuce wraps by Adam Berkelmans!
Read More
Pheasant Meatball Soup
What makes something “taste expensive”? Lindsey tackles this question with a homey bowl of pheasant meatball soup, with ingredients that restaurants charge an arm and a leg for.
Read More