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The Dutch Oven

A Must-Have For Base Camp Cooking There are good reasons why the Dutch oven was one of the must-haves when early European settlers first started making their way across the North American continent. The Dutch oven was nearly indestructible. This wide, somewhat shallow, heavy pot with a tight lid would bake, boil, fry, sear, simmer,…

ByTimothy FowlerJuly 7, 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 and you’ll never leave another rib cage in the field! Simmering them slow 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! And fair warning- these beans and sprouts are addictive!!! Whiskey Glazed Venison Ribs 1 rack…

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

Field to Table Recipes

Turkey Enchiladas Colorado

Living in Texas, enchiladas come in practically all shapes and sizes. Some are the size of a small baseball bat, smothered in red sauce and covered with bubbling cheese, while others are a fraction of the size without cheese. Some are TexMex and others are more traditional Mexican. All I know is that I haven't…

ByMike ReeberMay 20, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

Field to Table Recipes

Fish Stock – Jeff Benda

Fish Stock I catch a lot of freshwater fish and always keep the heads and bones from my walleye, perch, bass, bluegill, and crappie to make this simple fish stock recipe you can pull off in less than one hour. The key is to rinse the slime off the heads and bones and cut…

ByNA Deer Hunter StaffMay 18, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

#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

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