We used fresh heart and potatoes to create a hash that teeters on the edge of being a Colorado themed breakfast skillet. Nonetheless, it is simple to prepare and delicious to eat. #harvestingnature #meateater #fueledbynature
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The freezer isn’t nearly as full as it was in January. We are thankful for gifts from good friends as the temperatures begin to drop and we are looking at those comfort foods. Tori prepared this elk pie to help warm your soul this fall season. #harvestingnature #gatheringirl
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You know we always like to use as much of the animals we harvest as possible. Don’t toss out those hearts! Shawn does a great job preparing these goose hearts in this smoked recipe. #harvestingnature
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Everyone loves a good jerky recipe and Brad’s recipe is no exception. It is perfect to toss into your pack for a hike or hunt. #harvestingnature #jerky #venison
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Bay scallops are a culinary delight. Tiradito is a cousin to ceviche, crudo, and carpaccio. Although the dish is Peruvian in origin, it reflects the Japanese influence on the local cuisine. #harvestingnature
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Kory created this recipe to celebrate the early opening of squirrel season in PA and to use up the produce from his home garden. #harvestingnature #meateater #fueledbynature
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This dish is a great way to use skinned early-season Canada goose breasts, which can be notoriously lean and tough if prepared incorrectly. This is pure comfort food. #harvestingnature
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This delicious burger uses fresh caught tuna and many of the ingredients used in common poke recipes. Enjoy with some spicy mayo for an added kick! #harvestingnature #fishing #spearfishing
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As you may have noticed, we love ceviche in the summer time. This recipe uses fresh caught bay scallops for the perfect mid-day treat while out on the boat diving for more scallops. #harvestingnature
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In this episode, the crew chats with Evy Gebhardt from Outdoor News and Taste of the Wild about cooking wild things, Alaska living, Outdoor News, favorite recipes, and much more! #harvestingnature
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