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Venison Chorizo Meatballs

Game meatballs liven up your weekly pizza night. Who doesn't love pizza? Whether you use Tony Gemignani’s The Pizza Bible’s advice to craft your own, buy fresh dough from the deli or throw down a frozen premade crust, there's nothing quite as delicious as your own pizza made fresh at home. In hunter-family households across…

ByTimothy FowlerDecember 30, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

Recipes

What’s In Your Pantry?

Here’s How to Make Specialty Pantry Ingredients from Game Meats My autumn calendar is filled with hunting plans. There are preparations to make, hunts to execute, and then the follow-up fun of the butchering and processing game. I have the luxury of a flexible calendar that lets me plan hunts by week. This fall, my…

ByTimothy FowlerOctober 5, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

Field to Table Recipes

Preparing Nilgai Antelope Pinwheel Steaks

Trough the thick glass case of most Italian butcher shops in the Bronx lives an unmis- takable steak that makes an appearance on thousands of grills each summer. As a kid growing up there, I fondly recall seeing stacks of these delicious creations piled up at the shops, tempting everyone that passed by. I recall…

ByMike ReeberSeptember 22, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

Field to Table Recipes

Confession: I’m A Heavy Smoker

Smoke Elevates your Game, Whether You Smoke Hot or Cold with Sticks or Pellets If you bow hunt, you already know the enhanced pleasure of slowing down to tackle a more challenging process. You also know the rewards when an outing with your bow hunt switches up from hunt to success. One of the top-drawer…

ByTimothy FowlerJune 8, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

Field to Table Recipes

Fish Stock

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…

ByJeremy CritchfieldJune 4, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

Field to Table Recipes

Salisbury Steak

WILD SALISBURY STEAK WITH FRESH CHANTERELLE GRAVY 1# Ground Venison 1# Ground Wild Pig 1# Chanterelle mushrooms, trimmed, cleaned. 1 farm fresh egg 1 slice white bread, finely chopped ½ Medium onion, grated 1 ½ Tbsp cracked black pepper (more if you like!) 2 Tsp + To…

ByJeremy CritchfieldJune 3, 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. …

ByJeremy CritchfieldJune 2, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

#eatwhatyoukill Field to Table Recipes

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…

ByJeremy CritchfieldMay 31, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

#eatwhatyoukill Field to Table Recipes

Tongue Tacos – Brad Schepman

Whitetail Tongue Tacos 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…

ByJeremy CritchfieldMay 29, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

#eatwhatyoukill Field to Table Recipes

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 flavor- ful boil will get them fall off the bone tender without drying them out! Use this same meth- od for boars, bulls, gators, etc! And fair warning- these beans and sprouts are addictive!!! Whiskey Glazed Venison Ribs …

ByJeremy CritchfieldMay 28, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

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