harvestingnature

[harvestingnature]

Time to talk turkey! In this episode, Adam dives deep into the history of the North American wild turkey and walks us through how to prepare this delicious Jalapeño Wild Turkey Piccata. https://harvestingnature.com/2024/04/24/podcast-episode-183-the-successful-reintroduction-of-wild-turkeys-and-jalapeno-wild-turkey-piccata/

[harvestingnature]

Check out this quick and easy Venison Carne Asada recipe. It is perfect for the grill on the weeknight or a busy weekend. https://harvestingnature.com/2024/04/23/how-to-make-easy-venison-carne-asada-burrito-bowl-2/

[harvestingnature]

European green crabs are a concerning invasive species in many places, including Field Staff Writer Alanna Kieffer's home of Oregon. Instead of tossing these crabs out for the birds, she makes a delicious broth with them! https://harvestingnature.com/2024/04/22/your-guide-to-eating-invasives-european-green-crab-stock/

[harvestingnature]

The turkey beard is a curious aspect of anatomy. What is the purpose of the beard? You can’t eat them but why do hunters look to them to judge success? https://harvestingnature.com/2024/04/20/why-do-turkeys-have-beards-and-why-do-hunters-love-them/

[harvestingnature]

You DO make friends with salad when you make them with wild ingredients! Here are 14 of our favorite wild salads from the Harvesting Nature recipe archives. https://harvestingnature.com/2024/04/19/harvesting-natures-best-wild-salad-recipes/

[harvestingnature]

Field Staff Writer Brandon Dale's whole-fish preparation of porgy is not only aesthetically beautiful, but a treat to enjoy family-style with accompaniments! https://harvestingnature.com/2024/04/18/soy-marinated-roasted-porgy-scup/

[harvestingnature]

In this episode, Justin and Adam discuss two cuts of meat: the tri-tip and the eye of round. They provide information on the location and characteristics of each cut, as well as their culinary history. https://harvestingnature.com/2024/04/17/podcast-episode-182-butchering-and-cooking-wild-game-tri-tip-and-eye-of-round/

[harvestingnature]

Introducing an umami bomb twist on the classic shrimp scampi dish. This recipe substitutes shrimp with wild mushrooms. Justin combines the earthy richness of wild mushrooms with the savory explosion of miso, creating a truly unforgettable culinary experience. https://harvestingnature.com/2024/04/15/how-to-make-wild-mushroom-miso-garlic-scampi-2/

[harvestingnature]

After digging for clams with her family, Field Staff Writer Katie Wiley fried them up and made these sandwiches which she brought right back to the beach for a picnic! https://harvestingnature.com/2024/04/12/how-to-make-razor-clam-poboys/

[harvestingnature]

Events Manager Rikki Folger's take on this classic dish is absolutely delicious. The flavor of venison pairs so well with seared mushrooms and the sour cream adds the perfect amount of tang. Try it tonight! https://harvestingnature.com/2024/04/11/how-to-make-stroganoff-with-axis-deer/

[harvestingnature]

In this Adventures for Food Episode, John McAdams, from The Big Game Hunting Podcast, shares his adventure of taking his seven-year-old son on a backcountry mule deer hunt in New Mexico. Was he able to share a memorable experience? Listen to the episode to find out. https://harvestingnature.com/2024/04/10/podcast-episode-181-mule-deer-hunting-in-new-mexico/

[harvestingnature]

This dish traces its roots back to the beginning of the 20th century in Ukraine and has stayed popular for good reason. Editor-in-Chief Justin Townsend's wild take on it is sure to please! https://harvestingnature.com/2024/04/08/how-to-make-wild-turkey-kiev/

[harvestingnature]

Since Managing Editor Adam Berkelmans butchers all of his meat at home, he doesn't end up with cube steaks. Instead, he used a spiked meat mallet to make them at home and used them to make these delicious sandwiches! https://harvestingnature.com/2024/04/05/venison-cube-steak-sandwich-with-poblano-lime-chimichurri-2/

[harvestingnature]

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Top Round and Bottom of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. They also explore the uses of these cuts, such as cube steak, pot roast, stir-frying, and steak making. https://harvestingnature.com/2024/04/03/podcast-episode-180-butchering-and-cooking-wild-game-top-and-bottom-round/

[harvestingnature]

Introducing our premium Wild Fungi Spice Blend, meticulously crafted for culinary perfection. Hand-selected and rigorously tested in small batches, this exquisite blend guarantees the ideal fusion of spices to complement any edible mushroom, whether wild, farmed, or home-grown. https://harvestingnature.com/2024/04/02/enhance-wild-mushrooms-introducing-our-wild-fungi-spice-blend/

[harvestingnature]

Field Staff Writer Ara Zada created this beautiful wild turkey piccata recipe back in 2022 and we thought it deserved to spend a little more time in the spotlight! https://harvestingnature.com/2024/04/01/retro-recipes-jalapeno-wild-turkey-piccata/

[harvestingnature]

Our adventures to procure wild food, whether through hunting, fishing, or foraging, can bring us into some extreme situations and sometimes, despite our best efforts, $%&! can go wrong. This month, we’re talking about spraining your ankle in the backcountry. https://harvestingnature.com/2024/03/29/when-goes-wrong-spraining-your-ankle-in-the-backcountry/