A Hunter’s Guide to Confit
In this easy-to-follow guide, Adam Berkelmans walks you through the process of making confit with wild game.
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duck
Butter Chicken-Style Goose (Hans Makhani)
LC Hunter makes a classic Indian take-out dish wild by swapping chicken out for grilled Canada goose breast, whose flavor melds perfectly with the warm spices and buttery sauce!
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Goose Breast Tacos With Homemade Tortillas
Though many people doubt the culinary potential of wild geese, Quincy Milton knows they actually make for some of the best wild table fare out there. Case in point, these delicious tacos!
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Harvesting Nature’s Best Wild Recipes From Around the World
The Harvesting Nature field staff love cooking wild game, fish, and foraged foods using inspiration from all over the world. Reaching back into our recipe archives, we found delicious wild recipes from FORTY different countries!
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Harvesting Nature’s Top 40 Quick and Easy Wild Weeknight Meals
Skip the lukewarm and expensive take-out! Here are 40 lightning-fast, easy-peasy wild recipes that you can whip up on a busy weeknight.
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Best Wine Pairing for Seared Duck Breast with Pumpkin Cream Rigatoni
Jessica Boone, winemaker at Passalacqua Winery, shares expert wine pairing tips and tasting notes for this delicious autumnal duck and pumpkin pasta dish by Justin Townsend from the Harvesting Nature archives.
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Seared Mallard Breasts with Stewed Plums
Duck and plums go together like peas and carrots. This recipe by Adam Berkelmans illustrates this fact perfectly!
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Shawarma Spiced Goose Legs on Crispy Potatoes with Toum
This delicious recipe was inspired by the shawarma shops that Adam Berkelmans used to frequent in Ottawa. It will change the way you think about goose legs!
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Retro Recipe: Wild Duck Bao
Field Staff Writer Trevor McDavid created this tasty duck bao recipe back in 2021 and we thought it deserved to spend a little more time in the spotlight!
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Spicy Pomegranate Glazed Duck
This showstopper of a recipe by Field Staff Writer Amanda Altman allows you to carry out a beautifully roasted and glazed wild duck to carve at the table!
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