Wild Bites #59: a 6-minute read that makes you smarter about wild food and tells you what's to come on the website, YouTube, or To The Bone. ~
Hank Green chile elk burger. You want one. Here's what's trending on Hunter Angler Gardener Cook: - Nordic fish chowder. I love
this recipe, which is a brothy, not gloppy, chowder. If you happen to have access to whey, it's even better, although you don't strictly need it.
- If you're hosting a party, why not make a classic roast haunch of venison? It's a showstopper, and
leftovers make great sandwiches.
- Duck or goose fesenjan, a rich Persian stew of walnuts and pomegranates, is so so good on a cold night. And yes, you can make it with chicken or pheasant, too.
- Dungeness crab is starting to hit the markets, and it
makes a fantastic crab risotto. But any crab, lobster or crawfish will work here.
- Save those deer tongues! Why? They make the best deer tongue tacos, that's why!
- And for you elk hunters, here's my recipe for green chile elk burger. Oh, and guess what? You can make this with any ground meat, not
just elk.
Moving up the list: Love seeing my Great Plains recipes trending! This time it's North Dakota knoephla soup. I make mine with some sharp-tailed grouse, but you can use chicken or whatever you have.
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! Tell me that doesn't look amazing. And yeah, it's Canada goose. I love geese, both as animals and as table fare. They are cool birds, challenging to hunt, and delicious -- no matter what any haters might think. I get it though, geese are hard to pluck, and they can live a very long time, which can make the breast meat tough. I have a full tutorial on how to cook geese here. It goes over all the tips and tricks to get the best out of these birds. I even have a special article on cooking snow geese, which get an even worse rap than Canada geese. Undeservedly, I might add. I also have lots and lots of duck and goose recipes in my waterfowl cookbook Duck,
Duck, Goose, which is only $15 over on Amazon! Here are some of my favorite goose recipes on Hunter Angler Gardener Cook: - This is the one you want to start with: Reverse seared Canada goose breast. It's awesome, and will make a believer out of you!
- Pulled goose, basically barbecued goose legs so tender you can shred them for a sandwich. What's not to love?
- Smoked goose breast, German style. This one rocks, especially for the holiday appetizer plate. Another recipe that will make a believer out of you.
- Goose stew with barley and mushrooms, a Russian dish that is perfect for snow geese. I also have a Nordic goose soup that's a little like pho, only Scandinavian.
- Thinly sliced goose breast works great in stir
fry, too.
- Finally, this is a bit of a fancy recipe I made for Winter Solstice a few years back: Snow in Winter. Think of it as Nordic death metal on a plate...
Hunting seasons are in full swing, and lots of people are interested in using more of their animals, but exactly how can sometimes get confusing. I've done a ton of tutorials over the years to help you process and break down the game animals you bring home. I have
extensive instructions for deer in my cookbook Buck, Buck, Moose, fish in Hook, Line, and
Supper, and small game in Pheasant Quail Cottontail. But I also have lots online at Hunter Angler
Gardener Cook. Here are some of my favorites: 4. Hook, Line and Supper Sale! If you don't already have a copy of my latest cookbook Hook, Line, and Supper, here's your chance. I am running exactly one sale on this book before the holidays, so this is it. This is the most comprehensive fish cookbook out
there, and it covers both freshwater and saltwater fish as well as seafood. It's fully illustrated and 100% made in America. Use the checkout code HOOKED and you'll get $6 off the price
per book. That, in effect, negates the shipping cost so each book will cost you $26 including shipping. Guess what? That's $2 cheaper than you can get it on Amazon even with Prime! It doesn't get any better than that, and this deal is only for newsletter subscribers. Discount ends in a week, on November 15, so get on it or lose
out! 5. Slowing Down, Speeding UpGingko leaves fallen on the pavement. I'm doing my best to slow down right when my travel schedule is picking up. After a quick trip to Chicago, I am headed to Montana for a culinary duck hunt -- driving, because I need to haul all my hunting and cooking gear with me. Pray for decent weather... After that, I head to Oklahoma after Thanksgiving, where I'll be doing
three culinary hunts back-to-back-to-back. To the Bone is where I am doing a lot of my best work these days, and
subscriptions there really help me a lot. One of the many benefits of being a paid subscriber is access to special recipes, as well as sneak previews of my upcoming cookbook Borderlands. This week I posted a recipe for caldillo de carne seca, a classic stew from Northern Mexico that hinges on beef (or venison) jerky, believe it or not. It's wonderful! As for
the book itself, it's coming along well, finally! I have a solid direction for it and will reveal some previews over at To the Bone soon. Right now the target release date is May 2025. I'll keep you posted. Thank you all for reading this newsletter, and thank you for all your support in all the ways. Hunt hard, cook well, be friendly to others, and kind to yourself in these dark days of November. Stay cozy, friends! ~ Hank Comments?Let us know what you think about Wild Bites by using our anonymous comment form - we love to hear from you, and we read
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