Liz Lynch
Hunter, writer, food geek.
Raconteur: Mountain Lion Green Chile Stew
Raconteur: Mountain Lion Green Chile Stew
Wanting to know my food sources more intimately was exactly why I started hunting a decade ago, and remains an integral aspect of my hunting ethic. And since becoming a hunter, I have been practicing “venison diplomacy.” Even in the tensest situations, I’ve found you can reach most anyone’s heart th
QF: It Takes a Village
QF: It Takes a Village
Raising a young bird dog, one discovery and one bit of help at a time.
Sporting Lead-Free: Coq Sauvage au Vin
Sporting Lead-Free: Coq Sauvage au Vin
This dish is excellent for a dinner meant to impress, for cleaning out the freezer in late summer (it goes great with fresh garden produce), or for deep winter when you need something to warm you up to your core.
BHA Rendezvous 2023: Field to Table
BHA Rendezvous 2023: Field to Table
2% for Conservation: Big Rocks, Bottom Lines
2% for Conservation: Big Rocks, Bottom Lines
Guest post by 2% Individual Member, Liz Lynch
Hunting Dog Confidential: Sherry & A Single-Shot
Hunting Dog Confidential: Sherry & A Single-Shot
Get Volume 2.2 of Hunting Dog Confidential the Fall 2021 printing of the biannual book series. 200 Pages – Softcover – First Edition (Limited Quantity)
Women on the Wing: The Artemisian Fields
Women on the Wing: The Artemisian Fields
Discovering the beauty of Wyoming's sagebrush sea.
Her Upland Podcast, Ep. 9: Making Mentorship Mutually Rewarding
Her Upland Podcast, Ep. 9: Making Mentorship Mutually Rewarding
Mentoring hunters in the 21st century takes various approaches to a new culture of bird hunters, including methods, ideas, and technology.
MeatEater: Can I Pick Up That Arrowhead?
MeatEater: Can I Pick Up That Arrowhead?
Whether you hunt tilled ag fields or Western sage steppe, chances are you’ve encountered an arrowhead, an old bottle, or another trace of a bygone era of human history afield. “Arrowhead hunting” and collecting other kinds of artifacts is a popular pastime for many. However, there are lots of legal...
RMSW: 10 Books that Will Make You a Better Conservationist
RMSW: 10 Books that Will Make You a Better Conservationist
BHA: Braiding Sweetgrass (Posewitz Digital Library)
BHA: Braiding Sweetgrass (Posewitz Digital Library)
BHA: Trapping, Bird Dogs, and Public Lands
BHA: Trapping, Bird Dogs, and Public Lands
Where the world gathers
H2E: Hunters & Diverse Mentorship
H2E: Hunters & Diverse Mentorship
By Casey Pelzl, Cindy Stites, Gabby Zaldumbide, Liz Lynch, Mahting Putelis, Paul McCarney “Diverse” is more than just a description of how a population looks. When we ensure and promote diversity, we open the door for more creative problem-solving, a stronger and deeper knowledge base, and infinite perspectives on how
Maven: Clearing the Air
Maven: Clearing the Air
By Liz Lynch: "I stereotyped all hunters as universally bloodthirsty, backwoods know-nothings with no respect for nature...I learned very quickly that hunting was less about killing, and more about taking a gun for a walk in gorgeous places at ungodly hours that I’d likely never see otherwise."
BHA x Filson Skills Nights: Why Women Hunt
BHA x Filson Skills Nights: Why Women Hunt
Where the world gathers
Harvesting Nature Podcast, Ep. 205: Venison Diplomacy
Harvesting Nature Podcast, Ep. 205: Venison Diplomacy
In Podcast Episode 205, Justin chats with Gabby and Liz from Hunt to Eat. Topics range from venison diplomacy, adult onset hunters, R3, creating community, and delicious wild fish and game cooking. Listen Now! #harvestingnature #hunttoeat #meateater
BHA: Virtual Rendezvous (Storytelling 6/1/2020)
BHA: Virtual Rendezvous (Storytelling 6/1/2020)
H2E: Smoked Trout Onigiri (Recipe)
H2E: Smoked Trout Onigiri (Recipe)
By ambassador Liz Lynch, @lizdigsdirtOnigiri is a Japanese on-the-go food: rice balls, typically filled with something savory—salty and/or sour. Here, I use some of the rainbow trout filet I recently smoked over an apple-pecan blend; this piece had a miso-mirin glaze. Onigiri is easy to make and make a good lunch or pi
H2E: Venison Khinkali (Recipe)
H2E: Venison Khinkali (Recipe)
Khinkali are Georgian soup dumplings that bear a resemblance to Chinese xiaolongbao. Khinkali are typically filled with beef, or a mix of beef and pork, but can also have other fillings such as lamb, mushrooms, or potato. They’re eaten by holding the “handle” that’s formed with the dough while sealing off the filling, with a bit of black pepper on top. Not spilling the precious, flavorful broth is the key to success, as is sharing with guests, friends, and family. If you’re looking for a way to use ground venison other than burgers, jerky, or pasta sauce, these Venison Khinkali are great option. I recommend making khinkali in two sittings: on the first day, mix the meat, onion, and other ingredients and let them comingle; on the second, make fresh dough and fold them up.
Wildwood: Chokecherry Pheasant (Recipe)
Wildwood: Chokecherry Pheasant (Recipe)
Wildwood Grilling
Wildwood: Smoky Venison Stock (Recipe)
Wildwood: Smoky Venison Stock (Recipe)
Wildwood: Venison Kofta (Recipe)
Wildwood: Venison Kofta (Recipe)
Wildwood: Venison Negimaki (Recipe)
Wildwood: Venison Negimaki (Recipe)
H2E: Essential Kitchen Hardware
H2E: Essential Kitchen Hardware
Wildwood: Pro Staff Page (Emeritus)
Wildwood: Pro Staff Page (Emeritus)