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.
Read MoreIn this easy-to-follow guide, Adam Berkelmans walks you through the process of making confit with wild game.
Read MoreAre you looking for an absolutely delicious way to enjoy goose breast? Adam Berkelmans has got you covered with this wild rendition of a take-out classic!
Read MoreThe 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!
Read MoreIn the spirit of maximizing his harvest, Shawn West is sure to bring all of his waterfowl hearts home, plus those that his hunting buddies don’t want. They’d regret giving them away after trying this dish!
Read MoreSkip the lukewarm and expensive take-out! Here are 40 lightning-fast, easy-peasy wild recipes that you can whip up on a busy weeknight.
Read MoreDuck and plums go together like peas and carrots. This recipe by Adam Berkelmans illustrates this fact perfectly!
Read MoreJessica Boone, winemaker at Passalacqua Winery, shares expert wine pairing tips and tasting notes for this delicious wood-fired wild goose pastrami pizza dish from the Harvesting Nature archives!
Read MoreEveryone loves nachos, but you’re REALLY going to love these shredded goose leg nachos from Quincy Milton. He even shows you how to make the tortilla chips from scratch!
Read MoreThis 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!
Read MoreField 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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