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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

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

#eatwhatyoukill Field to Table Recipes

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 can abso-…

ByJeremy CritchfieldMay 27, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

#eatwhatyoukill Field to Table Recipes

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…

ByJeremy CritchfieldMay 26, 2022Share PostShare on Facebook Share on TwitterShare by EmailSend Link

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