﻿<?xml version="1.0" encoding="utf-8"?><!--RSS Genrated: Sun, 03 May 2026 17:17:40 GMT--><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:ev="http://purl.org/rss/1.0/modules/event/"><channel><title>Nicholas Hendricks</title><link>https://www.backcountryhunters.org:443/media/field-to-table-recipes/details/rss/author/4333/nicholas-hendricks</link><atom:link href="https://www.backcountryhunters.org:443/media/field-to-table-recipes/details/rss/author/4333/nicholas-hendricks" rel="self" type="application/rss+xml" /><description>RSS document</description><item><dc:creator><![CDATA[Nicholas Hendricks]]></dc:creator><title><![CDATA[Sage Black Pepper Walnut Squirrel Recipe]]></title><link>https://www.backcountryhunters.org/media/field-to-table-recipes/details/sage-black-pepper-walnut-squirrel-recipe</link><description><![CDATA[ Ingredients: 
   
 2 squirrels, cleaned and pieced out (I save the ribs for stock) 
 2 tsp sage 
 1 tsp salt 
 2 tbsp walnut oil or pork fat 
 1 cup chicken or small game stock 
 2 tsp apple cider ...]]></description><pubDate>Wed, 02 Dec 2020 00:00:00 GMT</pubDate><guid>https://www.backcountryhunters.org/media/field-to-table-recipes/details/sage-black-pepper-walnut-squirrel-recipe</guid><dc:identifier><![CDATA[f8832120-1703-4cca-a56d-f8cfefbfe6c9-4733]]></dc:identifier></item></channel></rss>