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, 20220Comments

#eatwhatyoukill Field to Table

Smoked Fish Dip

For this recipe we are using a few Striper filets. I really enjoy the flavor of the meat, the texture and of course the size of the filet. For serving a nice Entrée to anyone I really prefer using striper over other freshwater species in my area due to those features and it sure blackens…

ByHuntchefMay 31, 20220Comments

#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, 20220Comments

#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, 20220Comments

#eatwhatyoukill Featured 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, 20220Comments

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, 20220Comments

#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, 20220Comments

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, 20220Comments