Huntchef, Author at North American Deer Hunter

Huntchef

Chef Jeremy Critchfield founded HuntChef, Inc. in 2009. Drawing from a 30+ year 5-Star Culinary Career and the childhood inspiration of hunting, fishing, foraging and cooking with his Grandfather –Chef created HuntChef Seasonings and Game Kits to help sportsmen and women better prepare their harvests AND the home cook up their flavor game. HuntChef offers 12 seasonings, 9 wild game kits and various pieces of apparel for sale at www.huntchef.com as well as to retailers across the country. HuntChef also partners with various industry influencers to assist in reaching the world with his message - ALWAYS #eatwhatyoukill

8 articles published Follow:

Jun 2022

#eatwhatyoukill Field to Table Recipes

Party Fowl Grouse

Party Fowl Grouse Grouse thighs and legs with foraged oyster mushrooms and some lovely cipollini onions in a grainy mustard, white wine cream sauce over garlic mashed cauliflower. Uncannily delicious. I used…

May 2022

#eatwhatyoukill Field to Table

Smoked Fish Dip

For this recipe we are using a few Striper filets. I really enjoy the flavor of the meat, the texture and of course the size of the filet. For serving…

May 2022

#eatwhatyoukill Field to Table Recipes

Tongue Tacos

Whitetail Tongue Taco Deer tongue tacos are a favorite in our house. Deer tongues are a lot smaller than beef tongues so you should figure 1 tongue per person. When…

May 2022

#eatwhatyoukill Field to Table Recipes Videos

Huevos Rancheros

Huevos Rancheros This dish is inspired by my time working in Phoenix Arizona along with my love of venison and all things delicious! It’s never the SAME as when you eat and experience it THERE with dishes like this but recreating it at home with friends and family bring the memories back full bore!! You…

May 2022

#eatwhatyoukill Field to Table Recipes Videos

Whiskey Glazed Venison Ribs with Campfire Beans and Orange Charred Brussels Sprouts

Try this venison ribs recipe and you’ll never leave another rib cage in the field! Simmering them slowly in a flavorful boil will get them fall-off-the-bone tender without drying them out! Use this same method for boars, bulls, gators, etc. Fair warning- these beans and sprouts are addictive!!! Whiskey Glazed Venison Ribs 1 rack venison…

May 2022

#eatwhatyoukill Field to Table Recipes Videos

Pan Fried Venison with Chicken of the Woods Mushrooms, Grilled Apple Whipped Potatoes and Gravy

Place the potatoes in a pot with enough cold water to cover them with 1TBSP of salt over high heat. Set the buttermilk and butter for the potatoes on the counter to allow to come to room temperature. With the apples standing right side up on the cutting board, make 1/4” slices on all sides…

Apr 2022

#eatwhatyoukill Field to Table Recipes Videos

Elk Backstrap, Hen of the Woods Mushrooms & Homemade Spaetzle

This is a riff of wild flavor on a classical dish! While I used elk in this recipe, feel free to use any tender wild or domestic protein! My Canadian Carnivore seasoning has all the big bold flavor you need to please your hungry crew and is great on all seared meats which pair perfectly…

Mar 2022

#eatwhatyoukill Field to Table Recipes Videos

Hot Italian Sausage – Hunt Chef Style!

That freezer full of wild game is just waiting for its chance to be turned into some amazing and incredibly versatile sausage!! Straight up or mixed with pork or beef my Hot Italian Sausage mix will change your game cooking game! Have you run out of game in the freezer?? No problem because my Kits…