Traditional meat stews have existed since before the written word. Hunter-gatherers worldwide would boil what they could find in a hollowed rock, an animal skin or, later, in clay pots. Different regions of the world developed different styles of stew using local ingredients.
In a world overwhelmed by technology, some ancient techniques may appear time-wasting and useless to some. Tracking and hunting small game may be one such technique, but it would be foolish to ignore the benefits of mastering such a skill.
In North America in the 17th and 18th centuries, every day was a survival situation for most people. High-calorie foods that would keep in all weather and stay fresh for long periods of time were a hot commodity. The flavor wasn’t a high priority, but calories and durability were.
Man has been eating sausage since before the ancient Greeks began to record history. And for a good reason, sausage, made correctly, cannot only help to preserve meat but is one of the finest meals you can put on a plate.
As deer became more abundant, we left squirrel hunting by the wayside and hunted deer almost exclusively. But as of late, American hunters are remembering how fun and practical squirrel hunting can be and are realizing how good squirrel can taste when prepared correctly.
Backcountry travel has a way of showing us how our daily lives are killing us with too much comfort. In the great outdoors, you carry your home on your back, each day you have to dress as Mother Nature tells you to, and showers become a luxury compared to “back home.”
From the first pigs introduced by Christopher Columbus and Hernando De Soto up until 50 years ago, hogs in America were a diverse lot. Breeds from all across Europe and the Far East were imported by various cargo ships that docked along the East Coast.
Have you ever wondered what the most popular protein source worldwide is? You might be surprised to learn that it is goat meat. Nearly 70 percent of the world’s population chooses goat as its main meat supply.
Sassafras trees grow widely across much of the eastern United States. They can be found from southern Maine and southern Ontario west to Iowa and south to central Florida and eastern Texas. Their oddly-shaped leaves are easily recognizable, and all of their parts are unmistakably spicy and aromatic.
As the first long hunters and early settlers explored and tamed this country, they fit the very definition of the term, “hunter-gatherer.” Absent were cultivated crops or convenient trading posts at which a person could obtain needed supplies. These early settlers killed and foraged for just about all the food they consumed.
Everyone who tastes dry-cured meats such as bresaola, sausages, salamis or prosciutto walks away with two thoughts. The first is that the meat is delicious. Second, they wonder if they can make it safely at home. Fortunately, you can, and it’s a pretty straightforward process.
No matter where you live in North America, there’s likely a tasty wild fruit available for picking sometime during the year. While Native Americans and early pioneers actively picked and ate wild fruit, few people bother to seek out and pick them today.