Our goal at From Field to Table, is to not only make it as easy as possible to identify different cuts of meat, but to also understand the process of how to break down each muscle and the best cooking method for each one, all from a Chef's perspective.
To keep the process simple, we break down each muscle into one of three categories: Tender, Less Than Tender, or Tough. We not only provide you with the best cooking methods for each category, but we also provide you with an amazing list of recipes, all developed by our Chef Team.
Have you ever tried Antelope Italian style? The Antelope Saltimbocca was made during one of our Montana From Field To Table events...
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Who doesn't love a little Cajun variety with their wild game? The Antelope Jambalaya was made during one of our Montana From Field To Table events...
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Wild hog is a versatile meat that can be used in so many ways including - Italian sausage. The Italian Wedding Soup was made...
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Hold the green eggs and give us Wild Boar Spam any day! The Wild Boar Spam was made during one of our Texas From Field To Table events. Who knew that spam...
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Who loves the smell of meat on the smoker? If you do, then you definitely want to try the Wild Smoked Boar Loin which was prepared during one of our Texas...
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More Scrapple and eggs please!!! The Wild Boar Scrapple was made during one of our Texas From Field To Table events. This is without a doubt a unique spicy...
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The Italian Sausage was made during one of our Texas From Field To Table events. This is without a doubt a top recipe anytime or especially those chilly days...
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The first time we did this one, was in Montana with antelope, it quickly made it’s way to the top of my favorites list. Very unique, tasty and loaded with...
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This one was a group effort, the Polish Sausage was made during one of our Texas From Field To Table events and then I got ideas from Chef Albert, Chef Joe...
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This recipe was actually made by our students during a From Field To Table event. This specific recipe was made from wild hog but you can use any wild game...
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This is one of many dishes Chef Albert made during the filming of our premium content not to long ago, in fact we filmed over 20 recipes that you can watch...
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One of my personal favorites and one we will be making in the Ray home for sure. Clients made homemade pasta (ravioli) but you can buy fresh soft dough...
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This recipe not only taste amazing but is a lot of fun to make. This is another recipe that clients recently prepared during our From Field To Table event...
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Viewers, clients and those just curious about From Field To Table have been asking about what we prepare during our events, so we thought we would start...
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You may not know this but we love to fish, especially halibut in Alaska. It seems most of our time is spent in the field hunting but we do wet a line on...
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Every time I’m in camp with Chef Cliff, I request this recipe, so easy and very good. Deb and I have made it several times and just recently did a video...
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Scaloppini is an Italian dish. It consists of thinly sliced meat that is dredged in flour and sauteed in a “reduction sauce”. Utilizing Marsala wine as a...
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Ever tried a “Crostini”? These are an Italian appetizer consisting of thinly sliced pieces of toast; so, “little toasts”! We’ve combined this Italian delight...
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This dish was amazing! Our friends Enrique and Rosita prepared this for us with a hog Enrique had hunted earlier in the week. Very simple to make and loaded...
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Gary Walker from Walker Farm Fam, prepared this dish with his new friend Raphael. The dish turned out amazing, was very simple to prepare. The spice of the...
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Do you want something to chew on while ice fishing, snowmobiling, cross country skiing, or just watching TV at night? Try this fish jerky recipe, it’ll make...
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This recipe is a short version of a white braise. Due to the tenderness of the breasts I’ve injected with simple brine and shortened the cooking time to...
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Chicken Fried steak can be served as a sandwich. I’ve seen some big sandwiches. This is not the healthiest dish to prepare, but when you’re in hunting camp...
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Before we start, we kept all the fancy terms out of the title so we didn’t scare you off. This recipe is more than just a grilled elk steak, backstrap or loin.
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Fun Fact about schnitzels is the name changes based on the accompaniment and garnish. Schnitzel is a very classical preparation that can be served with many...
LEARN MOREHave you ever tried Antelope Italian style? The Antelope Saltimbocca was made during one of our Montana From Field To Table events...
LEARN MOREWho doesn't love a little Cajun variety with their wild game? The Antelope Jambalaya was made during one of our Montana From Field To Table events...
LEARN MOREWild hog is a versatile meat that can be used in so many ways including - Italian sausage. The Italian Wedding Soup was made...
LEARN MOREHold the green eggs and give us Wild Boar Spam any day! The Wild Boar Spam was made during one of our Texas From Field To Table events. Who knew that spam...
LEARN MOREWho loves the smell of meat on the smoker? If you do, then you definitely want to try the Wild Smoked Boar Loin which was prepared during one of our Texas...
LEARN MOREMore Scrapple and eggs please!!! The Wild Boar Scrapple was made during one of our Texas From Field To Table events. This is without a doubt a unique spicy...
LEARN MOREThe first time we did this one, was in Montana with antelope, it quickly made it’s way to the top of my favorites list. Very unique, tasty and loaded with...
LEARN MOREThis one was a group effort, the Polish Sausage was made during one of our Texas From Field To Table events and then I got ideas from Chef Albert, Chef Joe...
LEARN MOREThis recipe was actually made by our students during a From Field To Table event. This specific recipe was made from wild hog but you can use any wild game...
LEARN MOREThis is one of many dishes Chef Albert made during the filming of our premium content not to long ago, in fact we filmed over 20 recipes that you can watch...
LEARN MOREThis recipe not only taste amazing but is a lot of fun to make. This is another recipe that clients recently prepared during our From Field To Table event...
LEARN MOREEvery time I’m in camp with Chef Cliff, I request this recipe, so easy and very good. Deb and I have made it several times and just recently did a video...
LEARN MOREScaloppini is an Italian dish. It consists of thinly sliced meat that is dredged in flour and sauteed in a “reduction sauce”. Utilizing Marsala wine as a...
LEARN MOREEver tried a “Crostini”? These are an Italian appetizer consisting of thinly sliced pieces of toast; so, “little toasts”! We’ve combined this Italian delight...
LEARN MOREThis dish was amazing! Our friends Enrique and Rosita prepared this for us with a hog Enrique had hunted earlier in the week. Very simple to make and loaded...
LEARN MOREGary Walker from Walker Farm Fam, prepared this dish with his new friend Raphael. The dish turned out amazing, was very simple to prepare. The spice of the...
LEARN MOREThis recipe is a short version of a white braise. Due to the tenderness of the breasts I’ve injected with simple brine and shortened the cooking time to...
LEARN MOREChicken Fried steak can be served as a sandwich. I’ve seen some big sandwiches. This is not the healthiest dish to prepare, but when you’re in hunting camp...
LEARN MOREBefore we start, we kept all the fancy terms out of the title so we didn’t scare you off. This recipe is more than just a grilled elk steak, backstrap or loin.
LEARN MORE
This preparation is designed to be extremely flexible, meaning it can be prepared with many variations and just about any dry cooking method. All tender cuts...
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You can tell when someone puts their heart into a recipe and that is exactly what we got from this recipe Ozzie Mendoza put together. Ozzie was our contest...
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I love to go to a small hole-in-the-wall restaurant that serves Chicken Fried Steak as their house specialty. It is amazing on how many variations of this...
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The meat used in this recipe are tender cuts, thus tender cuts get dry cooking methods such as grilling or broiling. To make the meat more tender, cut across...
LEARN MOREHave you ever tried Antelope Italian style? The Antelope Saltimbocca was made during one of our Montana From Field To Table events...
LEARN MOREWho doesn't love a little Cajun variety with their wild game? The Antelope Jambalaya was made during one of our Montana From Field To Table events...
LEARN MOREWild hog is a versatile meat that can be used in so many ways including - Italian sausage. The Italian Wedding Soup was made...
LEARN MOREHold the green eggs and give us Wild Boar Spam any day! The Wild Boar Spam was made during one of our Texas From Field To Table events. Who knew that spam...
LEARN MOREWho loves the smell of meat on the smoker? If you do, then you definitely want to try the Wild Smoked Boar Loin which was prepared during one of our Texas...
LEARN MOREMore Scrapple and eggs please!!! The Wild Boar Scrapple was made during one of our Texas From Field To Table events. This is without a doubt a unique spicy...
LEARN MOREThe Italian Sausage was made during one of our Texas From Field To Table events. This is without a doubt a top recipe anytime or especially those chilly days...
LEARN MOREThe first time we did this one, was in Montana with antelope, it quickly made it’s way to the top of my favorites list. Very unique, tasty and loaded with...
LEARN MOREThis recipe is a short version of a white braise. Due to the tenderness of the breasts I’ve injected with simple brine and shortened the cooking time to...
LEARN MOREFun Fact about schnitzels is the name changes based on the accompaniment and garnish. Schnitzel is a very classical preparation that can be served with many...
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If you like corned beef or a pastrami sandwhich, then you are going to love it with venison. This is one of our all-time favorite ways to prepare venison...
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This is the first step in making several recipes that have corned venison. Check out our Corned Venison hash (several options) and our Pastrami/Ruben...
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The story of the Football! I was in Texas at an Outdoor Solutions “From Field to Table” culinary event. We were teaching hunters how to fabricate wild hogs...
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I originally learned how to do corned venison hash from Chef Wutsch during our cow elk hunt during the 2019 season. Because it was so good and the fact that...
LEARN MOREViewers, clients and those just curious about From Field To Table have been asking about what we prepare during our events, so we thought we would start...
LEARN MOREThis recipe is a short version of a white braise. Due to the tenderness of the breasts I’ve injected with simple brine and shortened the cooking time to...
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No this is not a typical tomato based barbecue, this has a far East flare with lots of spices and flavors. Add the fried rice and you have a full meal...
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Of course this is Wild Boar for this recipe. Wild Boar from our 2020 spring From Field To Table event to be exact. This one has several layers to it, we...
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This is actually a spin off from our BBQ Pork Sandwich recipe and we just utilized our leftovers! All the directions are below for the pork, brine and...
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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 steps...
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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...
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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...
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Ingredients:Cooked corned game meat, pulled, shredded 3 lbsOnions, small dice 1 cPotatoes, raw, quartered 1 ½ qtsChicken Broth 1 qtBrine Liquid ½ cPaprika 1...
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Ingredients:Venison shoulder, cubed 2 lbsCanola oil ¼ CSpice mixtureIngredients:Cornstarch 3 TPaprika 1 TChili powder 1 TCumin ground 2 tspBlack pepper 1 tspKos
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If you haven’t tried Bahn Mi or maybe even never heard of it, you should give it a try. It’s a Vietnamese dish that roughly translates to “On Bread”. This...
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Talk about flavor! This is seriously one of the best burgers I’ve had. It is loaded with flavor, we fresh ground our own elk meat, added spices and fresh...
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It’s not every day that you change a recipe that a Chef puts together but Chef Wutsch is a pretty nice guy, plus he lives in Montana and I live in Oklahoma...
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It’s not everyday we get to have moose meat. Unlike, deer or even elk, in most cases going on a moose hunt isn’t just a short drive to our favorite hunting...
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It’s not everyday we get to have moose meat. Unlike, deer or even elk, in most cases going on a moose hunt isn’t just a short drive to our favorite hunting...
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I love to brine game meat. Using the injection needle from your deep frying turkey outfit you can do all kinds of things such as injecting pheasant breast...
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We videoed the preparation of this dish while on a New Mexico cow hunt. Was an excellent choice for that cold, windy, snowy, day. Greg Ray and the camera...
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