(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
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
had been gifted two Crowns of duck recently and pondered what to do. There was a reason they didn’t just breast them, and a reason they removed the wings and legs. They
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
You can use any of the venison family, we used elk for the one pictured. We also used a strip off of the Top Round (Top of hind quarter) but
This was one of the very first recipes from Chef Wutsch that I made on video, it’s harder than looks! Stir Fry is one of my favorite go to meals,
Ingredients: 2 lbs Boar Tenderloin Kosher Salt Cracked Black Pepper Oil ½ c Extra Virgin Olive Oil ¼ c Roasted Garlic, mashed ½ c Chopped Fresh Basil 1 ea Roasted
Another dish prepared by our guest during a From Field To Table Event. Even though it may sound a little complicated, its really not. Each component was actually very easy
The pictures below represent what our From Field To Table events are all about. Deb from IA and Rafael from TX teamed up to prepare our main entrée for the
