My wife and I and another couple went camping last 4th of July, I wanted to try something a little different so we slow cooked an elk roast in the Dutch
The OS From Field To Table team was recently in Texas filming some awesome recipes for our YouTube channel. One of the huge advantages of being part of a team
(Think French Bourguignon Made Easy) My inspiration for this dish was a classic French Bourguignon, but who has time for that. Bourguignon can get a little complicated with all of the
Recipe by Greg Ray This is one of our favorite things about hunting now. Preparing your own jerky, snack sticks, to throw in your back pack and take on another
This recipe is basically a Pot Roast. It is a one-pot-comfort food preparation that has been prepared in homes across the United States for centuries. The meats, liquid, and spices are
Braising is a cooking method that combines dry and moist heat. It is excellent choice for less tender cuts that need moisture and long cooking times. It works great for
[et_pb_section admin_label=”section”] [et_pb_row admin_label=”row”] [et_pb_column type=”4_4″][et_pb_text admin_label=”Text”] The meat used in this recipe are tender cuts, thus tender cuts get dry cooking methods such as grilling or broiling. To make
This recipe was developed and tested from mushrooms foraged from the scar of last-years forest fire. Our spring White Pheasant Stew is also known as a Blanquette, which uses white meats
This recipe was developed and tested from mushrooms foraged from the scar of last-years forest fire. Our spring farmers market was swamped with morels, locally over 700,000 acres burnt the
Super easy and very versatile! We used strips of Eye of Round from Elk but you can use any wild game you prefer for this one. Doesn’t matter if it
