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Nov 27, 2024 | 
themeateater.com | Danielle Prewett |Wade Truong |Ryan Callaghan
I get asked all the time, “Do I really need to pluck my birds? It’s a pain in the ass!” I hear ya—after a long day in the field, plucking birds isn’t always enjoyable. But after establishing a Thanksgiving tradition of having beautifully plucked whole pheasants roasted with herbs and butter, I had to find an easy way to take the feathers off without ripping up the delicate skin. The answer? Scalding hot water.
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Nov 22, 2024 | 
themeateater.com | Jody Flanagan |Wade Truong |Danielle Prewett
Duration 2.5 hours Serves 6 Chef’s notes For an elevated version of your everyday turkey breast, go with this recipe. Beginning with rich bone-in turkey breast, the flavor is built with fresh herbs, onions, apples, and recteq wood-fired smoke. With a little patience and some good ol’ wood-fired heat, you’ll start to notice that irresistible crisp skin, golden brown hues, and heavenly aroma. The glaze is next-level.
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Oct 25, 2024 | 
themeateater.com | Jordan Sillars |Wade Truong
Here’s a scenario most new hunters and gun owners have experienced. You’re at the gun range when the friendly fellow at the neighboring bench offers to let you shoot his rifle. You happily agree, but when you sit down at the bench and get behind the gun, you realize that you don’t actually know how to operate the firearm. You know how your gun works, but you aren’t familiar enough with the different types of rifle actions to comfortably (and safely) shoot someone else’s gun.
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Oct 2, 2024 | 
themeateater.com | Danielle Prewett |Wade Truong
This recipe comes from the “Fall” chapter of our newest book release—Wild + Whole. To preorder a copy of the book, click here. When I was learning how to process deer, I did it all by trial and error. I looked at a lot of butchering diagrams, but most of the muscles on a hindquarter were simply labeled as “roasts,” and I wasn’t sure what that meant exactly. Is it a noun, or a verb, or does it imply both?
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Sep 24, 2024 | 
themeateater.com | Maggie Hudlow |Danielle Prewett |Ryan Callaghan |Wade Truong
I’ve always held sandhill cranes in high esteem. Their alien, crooning caws are a comforting sound, and it’s easy to get lost in time observing their stalking gait amidst tall grasses in wetlands. But in recent years, I began to hear more and more talk of the of the culinary merits of the famed “ribeye-in-the-sky.” With a nickname like that, they quickly gained ranking on a long list of animals that I’d like to have in my freezer.
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Sep 16, 2024 | 
themeateater.com | Jenny Nguyen-Wheatley |Wade Truong |Justin Townsend |Lukas Leaf
Saltimbocca, meaning “jump in the mouth” in Italian, is a dish that originated in Rome and consists of thin pieces of veal wrapped in prosciutto and sage. Although American versions often substitute veal with chicken or pork, hunters can make this dish with venison, preferably from a young deer. I made this dish with the eye of round from the button buck I shot last December during muzzleloader season.
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Aug 6, 2024 | 
themeateater.com | Jenny Nguyen-Wheatley |Lukas Leaf |Wade Truong
Duration 1 hour Serves 4 Chef’s notes This recipe is a riff on Taiwanese popcorn chicken. The tapioca coating provides better crunch than all-purpose flour, and the aroma of Chinese five spices is mouthwatering and noteworthy. This recipe will work with any white-fleshed fish. You can find tapioca flour or starch—they’re interchangeable—at the Asian grocery store or in specialty flour sections at your local grocery store. You can also substitute with corn starch. Ingredients ½ lb.
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Jul 24, 2024 | 
themeateater.com | Eli Fournier |Wade Truong |Danielle Prewett
As all hunters know, the real work begins once an animal is on the ground. After a successful shot, the arduous task of gutting, quartering, transporting, and processing commences. And while many folks choose to get their hands dirty and do the processing at home, others prefer not to do it or simply don’t have the time to. Regardless of the reason, those hunters turn to local meat shops for processing—but willing butchers are harder and harder to come by.
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Jun 10, 2024 | 
themeateater.com | Jenny Nguyen-Wheatley |Jean-Paul Bourgeois |Wade Truong
Duration 30 minutes Serves 4 Chef’s notes This recipe is for those who appreciate the salty-sweet contrast of Hawaiian pizza. Similarly, pineapple and sticky teriyaki sauce offer a tasty contrast to these rich and savory burgers made with waterfowl breast and bacon. If you’d like, you can also add some cheese like pepper jack or mozzarella. Ingredients 1 lb. of skinless duck or goose breast(s), partially frozen4 slices of fatty, thick-cut bacon, partially frozenSalt and pepper1 tbsp.
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May 30, 2024 | 
themeateater.com | Jesse Griffiths |Danielle Prewett |Wade Truong
Duration 4+ hours Serves 4 Chef’s notes Cooking turkey breast slices on the grill can be a tricky approach, as they’ll easily overcook. Using a technique from The Turkey Book (page 100), Tyler and K.C. from The Element and I made great use of a very large jake’s breast for a quick and appropriate end to a phenomenal Hill Country turkey hunt.
