Recipe and commentary by Jenny Nguyen-Wheatley from the article "Unwanted Parts" from the October-November 2022 issue. "But I take this no-waste attitude with me in the field and in my approach to wild-game cooking: Shoot only what I can eat, and what I kill, may I do it justice in the kitchen. And that’s on me—the bird can’t be blamed for lazy cooking...While I hope to never have to hunt out of desperation, I do feel a responsibility to myself and my quarry to keep a little of that spirit alive. Here are some of my favorite recipes so that you can take advantage of every tasty morsel and not neglect the 'unwanted parts.'"