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Ragu: The Italian Hug In a Bowl

Make Your Own Pasta Topped with Delicious Ragu Winter is ragu time. Winter here in the north has rolled in with a vengeance, so it is time to share hearty heartwarming food with family. While deciding what to do with my canned venison, the idea of rich tomato ragu on fresh pappardelle captured my attention.…

ByTimothy Fowler1 day agoShare PostShare on Facebook Share on TwitterShare by EmailSend Link

Recipes

Cooking with Wild, Forage Plants at Deer Camp

It’s fall and deer season has finally arrived. You’ve just pulled up to the old hunting cabin and you start unpacking for the few days you have eagerly awaited. Rifle, sleeping bag, hunting pack, skinning knife. Yep, you thought of everything, including a venison roast from the fat doe you took here last year. But wait!…

ByLuke ClaytonNovember 28, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

Recipes

Osso Buco: My New Favorite Venison Dish

Stop! Don’t toss those shanks in the grind pile––make Osso Buco instead. The way I approach game butchery is with this question: ‘How do I get the most value from this animal?’ Don’t get me wrong. I love back straps, but the slow-roasted dishes are pure luxury. Given a choice, I would choose this recipe…

ByTimothy FowlerNovember 15, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

Bowhunting Hunting Recipes Tips & Tactics Videos Whitetail

Skin, debone and process your own deer

Kip Adams form National Deer Association demonstrates how easy it is to skin, debone and process your deer to get the maximum amount of meat and ensure it is safe to travel. Watch this and you decide if you can process your own deer.

ByNA Deer Hunter StaffOctober 21, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

Field to Table Recipes Videos

Grilled Venison Steaks

Sometimes, all we need in this life is a perfectly cooked wild steak! Brad shows us how to treat your venison cut right from start to finish, for a tender, flavourful experience right off the grill. Beef...watch out! Be sure to subscribe to see all the videos of this cooking series featuring Brad Fenson. An…

ByBrad FensonJuly 6, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

#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 a specialized bird seasoning developed by @huntchef. #partyfowl wild bird seasoning, and the minute I opened it I knew this was exactly what I needed. …

ByHuntchefJune 2, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

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

#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 I don’t have enough tongues, I add in one or more shanks off of the legs. The meat cooks well with the tongue and the…

ByHuntchefMay 28, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

#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…

ByHuntchefMay 28, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

#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…

ByHuntchefMay 26, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

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