Harvesting Nature

Check out this quick and easy Venison Carne Asada recipe. It is perfect for the grill on the weeknight or a busy weekend. The post How to Make Easy Venison Carne Asada Burrito Bowl first ap...

https://harvestingnature.com/2024/04/23/how-to-make-easy-venison-carne-asada-burrito-bowl-2/

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...

https://harvestingnature.com/2024/04/22/your-guide-to-eating-invasives-european-green-crab-stock/

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? The post Why do Turkeys have Beards ...

https://harvestingnature.com/2024/04/20/why-do-turkeys-have-beards-and-why-do-hunters-love-them/

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. The post Harvesting Nature’s Be...

https://harvestingnature.com/2024/04/19/harvesting-natures-best-wild-salad-recipes/

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! The post Soy Marinated Roasted P...

https://harvestingnature.com/2024/04/18/soy-marinated-roasted-porgy-scup/

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...

https://harvestingnature.com/2024/04/17/podcast-episode-182-butchering-and-cooking-wild-game-tri-tip-and-eye-of-round/

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 exp...

https://harvestingnature.com/2024/04/15/how-to-make-wild-mushroom-miso-garlic-scampi-2/

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! The post How to Make R...

https://harvestingnature.com/2024/04/12/how-to-make-razor-clam-poboys/

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. T...

https://harvestingnature.com/2024/04/11/how-to-make-stroganoff-with-axis-deer/

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 h...

https://harvestingnature.com/2024/04/10/podcast-episode-181-mule-deer-hunting-in-new-mexico/