Podcast: Episode 318, Campfire Cookery and Wild Kitchens

In this episode, Justin and Kory talk with Kevin Kossowan, a writer, filmmaker, hunter, angler, forager, and wild food chef. They discuss cooking classy meals in the wilderness, campfire cookery, buck neck confit, dos and don’ts in wild kitchens, foraging, cooking out of a backpack, and so much more. #harvestingnature

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Pheasant Thai Curry

Just when you thought a wily rooster with a spicy attitude couldn’t get any better, the tingling of Thai chilies takes the harvest to an entirely new level. If you’re a fan of curries in their uniquely seasoned glory, skip down and just get cooking. If you’re on the fence about pheasant or curry, let alone both in the same dish, this recipe will settle for you the fact that a perfectly spiced Thai curry sauce served over noodles with pheasant breast is a necessary staple in anyone’s recipe book.

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Wild Pig Tenderloin Pizza

If anyone knows Emily and Ryan from The Way We Hunt, Emily has an unhealthy obsession with pizza. But sometimes, it’s evil is used for good. And this was very good! It’s super easy and we just love the way a pellet grill makes the flavors pop even more. And it’s versatile! So add whatever other ingredients you want/need. Because, we know you NEED this pizza.

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Braised Squirrel in Catalan Sofregit Reduction

Squirrel is commonly fried, served in gravy with dumplings or used as a filling in pot pie, but this recipe is based in the old world traditions of northeast Spain. Catalan cooking is often done in round terra-cotta casserole dish called a cazuela and many dishes feature a sofregit or sofrito traditionally made of tomatoes, onions, garlic sometimes including bell peppers.

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