Author: Timothy Fowler
Timothy Fowler
Timothy Fowler is an award-winning Canadian Journalist-chef, hunter, and fisherman focused on wild food, the tools and processes to acquire game, and the techniques that make it delicious for the table. He is approaching 500 articles published in the Outdoor Media space, including contributing as a columnist to several magazines. Fowler hosts a weekly podcast entitled Elevate Your Game, where he often interviews experts as part of his research. Follow him on Instagram @timothyfowler, where you can find a visual record of his latest travels, hunting adventures, and culinary exploration.
Processing your whole animal from field to table can provide a rewarding outcome For me, processing a whole deer and bringing it from the field to the table is a real source of pride. Years ago, my Dad remarked about his thinking that there aren’t too many folks who can do that. He continued, “You took the training and got the license; purchased a firearm and learned to shoot it accurately; hand-loaded custom hunting cartridges; found a place to hunt and negotiated access. You learned about animal behavior; hunted, stalked, and cleanly killed a wild animal; field dressed it, butchered…
Dutch ovens are the matriarch of cast iron with their strength and versatility. Here’s everything you need to know to select the right Dutch oven for your outdoor kitchen! Why A Dutch Oven? If cast iron were royalty, the Dutch Oven would be the queen of the family. A version of the cast iron Dutch Oven likely fed the early visitors to North America. Cast Iron is nearly indestructible and is the perfect platform on which to build an outdoor kitchen. From searing deer loin to simmering antelope curry, and baking sourdough to frying pancakes, the Dutch Oven does it…
The Luxurious Center-of-the-Plate Entrée Ideas for Dinners the Whole Family Can Enjoy Hunters take pride in doing things right, pride in the game on the table, and pride when dinner guests rave about the meal, especially the meat. We made five kinds of sausage this year, three using commercial sausage mix, and two using our own family recipe. There is something else. Bear season is just around the corner. Our extended family ordered a custom killed- hung-wrapped-beef split between us and my two boys’ families. Read: freezer jammed-packed. In addition to this, our five grandkids are pounding the dining room…
