Discussing Prewett's new book, “MeatEater’s Wild + Whole, Seasonal Recipes for the Conscious Cook,” as well as her love affair with North Dakota, grasslands, and sharp-tailed grouse.
Vang talks about growing up as a small game hunter, going on his first pheasant hunt in Wisconsin, and his perspective on the Hmong “balanced” approach to food.
6 Ideas for the last pheasants in your freezer
Griffiths discusses an article he wrote for the 2024 summer edition of the Quail Forever Journal titled, “The Three Quail I’ve Known.”
Combine your pheasant with one of the favorite pasta sauces of all time.
A delicious recipe and a bonus history of corn.