Timothy Fowler, Author at North American Deer Hunter

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.

4 articles published Follow:

Field to Table Recipes

How to Make a Crowd-Pleasing, Canned Trout Appetizer

My freezer is full. All three of my freezers are full. This week, a good buddy wants to gift me a dozen freshly frozen spring geese. Next week, bear season opens. What’s a guy to do? Let me explain.Start Canning! My firm recommendation is to plan ahead and buy yourself a top-end All American…

ByTimothy FowlerMay 29, 20220LikesShare PostShare on Facebook Share on TwitterShare by EmailSend Link

#eatwhatyoukill Field to Table

Sausage

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…

ByTimothy FowlerMay 1, 20220LikesShare PostShare on Facebook Share on TwitterShare by EmailSend Link

Field to Table Recipes

Jägerschnitzel

Hunter’s Cutlets for the Whole Family50:50 blend of coarse salt and coarse pepper is perfect. Jägerschnitzel means hunter’s cutlet, and it’s the perfect game-dinner entree. The dish can be fancied up for date night or dressed down for a simple Tuesday-night supper. This time of year, we hunters are likely to want to clear some space…

ByTimothy FowlerApril 10, 20220LikesShare PostShare on Facebook Share on TwitterShare by EmailSend Link

Field to Table Recipes

Whole Bear Charcuterie

As I held the forepaw of my youngest son's 2021 spring black bear for skinning, he said, “why don’t we make the whole bear into charcuterie? I need some ingredients and love Chorizo, Tasso ham, confit, and smoked bear shanks. I want to make baked beans, Cassoulet and Jambalaya.”

ByTimothy FowlerApril 4, 20221LikeShare PostShare on Facebook Share on TwitterShare by EmailSend Link