By Philip Bourjaily

Today’s story and recipe come from Gun Nut blogger Phil Bourjaily. Maybe snow geese are underrated table birds after all.

In goose camp recently—the Battle River Lodge near Cornonation Alberta, run by Ameri-Cana Expeditions—chef Tim Birch made white-fronted (aka specklebelly) goose hors d’ouerves one evening from geese we had shot that day. We devoured them, then decided to challenge Tim. “Can you do this with snow geese if we bring you some tomorrow?” we asked. Among many waterfowlers, it’s conventional wisdom that specks are the best eating of all geese, while snows are sometimes called “sky carp.”

“No problem,” said Tim.

By Ashley Day

A few weeks ago, we sent our editorial assistant Ashley Day and intern, CJ Lotz, on an assignment: To find the best wild game restaurants in New York City. Their first stop? Public, where head chef (and hunter) Brad Farmerie cooked them a memorable, multi-course meal featuring eel, trout, venison wild boar, and more. Here’s a recap of their trip to Public, plus some curing tips from Chef Farmerie. Check out the video, then read on to learn how you can cure boar (or venison, elk, and fish) at home.