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#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…

ByHuntchefMay 11, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

Field to Table Recipes

Deer Association | Venison Backstrap Inside and Out: A Muscular Look at America’s Best Cut of Meat

An article of interest shared by our Outdoor Specialty Media Group Staff Writers. From www.deerassociation.com | April 13, 2022 | By Ben Westfall Evan Barrett of Michigan acquired his first backstrap from his first deer while hunting with NDA at a Field to Fork event in his home state. Photo by Marc Moline. Venison backstrap. What more do…

ByNA Deer Hunter StaffApril 28, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

Field to Table Recipes

Jägerschnitzel

Hunter’s Cutlets for the Whole Family 50:50 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, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

#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…

ByHuntchefApril 4, 2022Share 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, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

Field to Table Recipes

A How-To for Cooking Fresh Brook Trout

Brook trout, fresh-caught. This recipe works with fresh fish you caught, bought, or have frozen for use at a later date; fresh always being the best

ByNA Deer Hunter StaffApril 1, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

#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…

ByHuntchefMarch 29, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

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