Harvesting prickly ash berries provides you with a citrusy wild spice, leaving your mouth tingling like their cousins, Sichuan peppercorn!
Deboning a rabbit isn’t all that hard, just watch this video to learn how! Deboned rabbits can be stuffed, rolled, tied, and roasted.
Learn how to prepare a bass-like fish for cooking whole by following this video. Fry, roast, bake, steam, or sear your whole fish!
Scottish Grouse and Oatmeal Soup This delicious grouse and oatmeal soup, inspired by the hearty soups of Scotland, is the perfect thing to warm you
Video – This tailgate trout was made using a cast iron pan, on a camp stove resting on the tailgate of my truck. Outdoor eating at it’s finest!
Video: Join the Intrepid Eater in this video where he’ll show you how to identify and harvest Agaricus bitorquis, or pavement mushrooms!
Video – Learn how to harvest burdock root with the Intrepid Eater! Burdock is best harvested in the spring or in the fall from first year plants.
How to segment citrus – a photo tutorial showing how to cut pieces of citrus without any pith or skin attached.
Follow this how-to guide to make your own dill pickles from scratch. These pickled cucumbers are canned with the water bath method and are shelf stable.
Follow this guide to learn how to harvest black walnuts and process them in such a way that they’ll last for years!
How to fillet a bass, perch, crappie, or other bass-like fish. Follow this pictorial guide to fillet bass the way I like to.
Preparing a whole bass for grilling, roasting, steaming, frying, or freezing for later is a great skill to have. Follow this easy pictorial to learn how!
Follow this guide to break down a northern pike into several boneless fillets, as well as meaty leftovers perfect for making fish stock, soups, stews,
Hunting for morels can be very fun and satisfying. Join the Intrepid Eater as he comes upon a nice haul of the delicious spring mushrooms!
Spruce salt is made by harvesting young, tender spruce tips in the spring, blending them with coarse sea salt or kosher salt and letting it dry.
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