A brief collection of our favorite culinary dishes and field to table wisdom.
To Lyle Hebel, hunting is about filling the freezer, and his favorite big game species to eat is antelope. However, he cautions, it’s essential to keep the meat clean when breaking it down in the field and to “put it on ice immediately.” “We take a Yeti cooler full of ice with us and just leave it shut,” says Hebel.
“We wrap the ice in garbage bags so that when you throw your meat in there, it doesn’t turn to blood soup once the meat starts to melt it.” While Hebel says he’s “never had an antelope that wasn’t delicious,” it’s all about how you prepare it, too.
“I think a lot of people drag it through the sagebrush or leave it in the sun too long,” says Hebel, when he hears reference of antelope tasting gamey. “I also think a lot of people overcook it.” Hebel is an expert at how to prepare it. Want to try Hebel’s favorite antelope recipe?
The Canvasback duck has long been revered as great table fare. From the bygone days of market hunting the Chesapeake Bay, to modern hunting targeting these diving ducks, hunters from coast to coast agree on the deliciousness of this species.
I had the opportunity to hunt them with a couple of friends, and got to see first hand the hunting and preparation of the ducks. Matt McCormick and I went to Utah to hunt with Tony Smith, a man who is absolutely obsessed with the Canvasback.
After a great hunt over Tony’s own handmade decoys, he let us in on his favorite preparation.
Chef Eduardo Garcia’s home, east of Bozeman, Montana, sits in a meadow that backs up to Ted Turner’s legendary Flying D Ranch, in the foothills of the Gallatin River Valley.
By the time I arrived at lunchtime on a warm day in late May, Eduardo had already been at work in the kitchen for several hours.
Tomatoes, garlic, white onion, and thyme were braising in olive oil in a terracotta bowl on top of the gas range.
Garcia’s expansive kitchen was filled with the aroma of the sofrito, the Latin American sauce that Garcia was preparing as a base for the main course — a pozole made with fire-roasted whitetail shoulder.
Bear meat has been a staple on dinner tables in North America for centuries and was revered for its many uses.
As commercially raised meat became more readily available, the prevalence of bear meat on the dinner table waned and the myths surrounding the edibility and the safety of consuming bear grew.
Ask a handful of hunters about eating bear meat and you will likely get a number of wildly different responses, anything from “it’s inedible” and “it isn’t safe to eat,” to “it’s the best meat out there.”
As a chef and a hunter that loves to eat bear meat, I am passionate about dispelling the myths that surround the consumption of this animal.
When I first started backcountry hunting, I never thought much about backcountry nutrition. I had no idea how many calories I burned and no idea how many calories I packed per day.
Most of the time I’d buy food on the way out of town and grab the cheapest, lightest stuff I could find.
I wasn’t paying attention to things like calories per ounce or finding foods that would help me recover from all the miles, boost my immune system, maintain strength, and give me energy over a multi-day hunt.
I had no clue what a significant mistake I was making and why it was causing me to struggle in the mountains.
The sound of gobbling toms and the sight of morels on the forest floor usher in spring across North America.
If you’re lucky enough to harvest both, they are an amazing combo on the table.
Our friend Hank Shaw of Hunter Angler Gardener Cook shares this great recipe for turkey cutlets with morels from his wild game cookbook, “Pheasant, Quail, Cottontail.”Full Recipe