Category field to table

We’ve gone fishing… We’ll be back just in time for hunting season with a fresh new website and some of our favorite content. 

See you soon!
Whitney

Recently while driving, I heard this story on NPR about the revival of the meat locker (read “communal walk-in freezer.”)  Although the piece is centered on storage for buying meat in bulk directly from farmers and ranchers, it got me thinking.  Could communal freezers be the answer for urban hunters and anglers?

Meat lockers were popular in the 1950s because of the cost of individual ice boxes. And now as a modern hunter and angler and city dweller, space for food storage in our house is an issue. Plus adding an additional freezer even if we had the space could prove costly due to the energy it takes to keep a second individual freezer cold.  And as more and more of us live in cities the convenience of shared storage just makes sense.  

Check out the Corning Meat Locker here in Corning, ...

Today’s recipe comes all the way from Montana!  Whitney’s stepdad Nick has a passion for bird hunting… AND cooking!  Combined these passions make quite a powerful combo come dinnertime.  Here’s Nick’s recipe for pheasant tacos with fried bananas and black beans adapted from the pages of The Hunter’s Table. 

For the tacos you will need:
3 TB olive oil
1 small white or yellow onion, minced
2 breasts pheasant, cut to small pieces
1/2 cup fresh cilantro, chopped
Pinch of dried oregano
1 small jalapeño chili minced
1/4 cup salsa
1/2 cup water
Flour or corn tortillas

For the fried bananas and black beans:
1 ripe banana
1 15 oz can black beans with liquid

While you heat a cast iron skillet on medium, chop the banana into quarter inch slices.  Add the bananas to the skillet and fry.

Once the ...

* Pro tip: It’s all about the sharp knife.  Try LamsonSharp – it’s made in the U.S.A., comfortable in the hand, a good weight and delicate enough to work great on game birds too – think goose, duck and pheasant!