Wild Bites #43: a 4-minute read that makes you smarter about wild food and tells you what's to come on the website, podcast, YouTube, orĀ To The Bone. Ā Ā ~ Hank Ā Venison stroganoff with homemade spatzle.Ā Ā Here's what's trendingĀ on Hunter Angler Gardener Cook: - Ironically, my puchero
recipe is trending right before I fly to Chihuahua, where this hearty meat-and-vegetables stew is popular. My version uses venison.
- Everyone's starting to salt and cure some meat as hunting seasons close, so here's my page of all the various charcuterie
recipes. From here you'll find all kinds of meat curing techniques.Ā
- I'm happy to see my recipe for pipian verde, a green, seed-based sauce from Mexico, doing so well. It's fantastic over fish, poultry or
pork.
- Fish pie with leeks is a great, easy-to-make winter comfort dish from Britain. Works with any firm, white fish, like walleye or bass or snapper.Ā
- If you want a New Orleans classic, try making their legendary BBQ shrimp, which, to be honest, isn't actually barbecue. But it is great.Ā
- Looking for easy? Venison pot roast, Polish
style, hits the spot.Ā
Moving up the list: Cold weather salmon recipes are, well, the reason we all go out and catch salmon -- to tide us over for winter. You can't go wrong with my Pacific Northwest salmon
chowder. Works with trout, too. Ā Ā Ā Love these or any of my recipes? Please rate them while you're there so people searching for recipes know they're worth clicking on! Ā Maple glazed meatballs are an easy winner. Super Bowl is Sunday, and it is basically a national holiday -- even people who hate football watch the ads or just graze on everyone's appetizers. So here are some classics for the day, all with a wild twist: - Let's start with the ultimate Super Bowl dish: Chili. My chili recipe is the One Ring of chili recipes. It's won more than 100 chili cookoffs over the years. Make it with ground venison, or whatever meat you have. Or use mushrooms to make it vegetarian.Ā
- Honey mustard wings are a knockout, whether you do them with chicken, duck, pheasant or turkey. The secret to actual wild wings, as in from wild birds, is to braise them tender first, then finish crispy and sauced.Ā
- Duck sliders, or hell, any ground meat sliders, are money on game day because they're easy to eat while you're glued to the set.Ā
- Brisket tacos are a natural if you're already smoking a brisket, another traditional game day dinner. These tacos are a specialty of Texas and northern
Mexico, so you'll want flour tortillas here.Ā
- Finally, dips are huge at Super Bowl, and I am partial to fish dips. Smoked trout dip is amazing, and for a different flavor profile, go for my smoked bluefish pate, which also works well with tuna, mackerel or jacks.Ā
If you've ever wanted to hunt, cook and learn with me, there are more opportunities to do that this year than ever. I will be doing five separate culinary hunts this year, starting in late September.Ā - The first hunt will be at the Pineridge Grouse Camp in Remer, Minnesota, from September
19-22.Ā
- After that, I'll be doing a duck hunt at the Teller Wildlife Refuge near Corvallis, Montana from Nov. 15-17.Ā
- The next three hunts are at Coastal Wings Outfitters near Loveland, OK. The first two are deer hunts, focusing on does (bucks are big and available, but are an upcharge), from Dec. 1-4 and then Dec. 4-7. Then, we will hunt waterfowl - ducks, geese and cranes - from Dec.
7-10.Ā
Registration has already started for these hunts, but none are sold out at this moment. They will sell out, however, but people sometimes need to cancel so we create a waiting list for those occasions.Ā Ā Cost ranges from $1500 to $2750 per person, depending on the hunt, and that includes everything
except licenses, transportation and tips. Info on how to sign up and more details are in this link.Ā Ā Ā My latest essay over at To the Bone takes a cue from Bruce Lee's famous quote: Be like water. It's about flexibility, nominally when dining
and traveling, but really, it's about life. Bend or break: Your choice.Ā Ā If you like what you read, it would mean the world to me if you would consider subscribing to To the Bone. You can
start subscribing for free, and upgrade to paid if you want to support my work. Thanks in advance for considering it.Ā Ā Ā Just returned from a Baja road trip to San Jose del Cabo, La Paz and Loreto -- research for the cookbook I am working on. And yes, I know, researching the food of a nice warm place in February hardly qualifies as work... Ā I'll write more about it soon, and I already did a little bit this week in To the Bone, but suffice to say I learned a lot more about the foods of the area, and ate at a ton of both mom-and-pop places as well as fancy restaurants that are pushing the boundaries of Mexican
cuisine.Ā Ā Back only for a week before I return to Mexico, this time to the city of Chihuahua. I've never been there, so I am definitely looking for recommendations. It's not a huge tourist city, and I imagine it will feel a lot like my trip to
Hermosillo, Sonora, in 2022. Lots of Spanish speaking and walking around, looking for the best spots to eat. Wish me luck!Ā Ā I am also starting to dial in some more Midwestern hotdish (casserole) recipes. I am warming to them because a) they're popular here, and b) since I am solo, it's really useful for me to cook something I can eat off of all
week. I've already posted my tater tot venison hot dish, and up next will be a wild rice hotdish and a sauerkraut venison casserole. I may have one or two more up my sleeve, too. Stay tuned.Ā Ā I've
been wanting to ice fish, but this weird warm winter has me off the hard water. Maybe we'll have a late cold snap so I can get out there? Or maybe I'll just go back to the Gulf in spring for my annual fishing frenzy with my friend Joe Baya of Great Days Outdoors... or maybe both? Ā Be well, stay warm, and cook something wonderful this week!Ā Ā ~ Hank Ā Comments?Let us know what you think aboutĀ Wild BitesĀ by using our anonymous comment form - we love to hear from you, and we read
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