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.
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 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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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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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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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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Chili is probably one of the most popular and oldest one-pot comfort foods found across the country. You can find some form of chili on more than 75% of...
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Of all the wild game animals that go into the frying pan (or any other method of cooking) black bear probably receives most of the bad rap about being...
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This is another one of the recipes that our FFTT Team put together during our filming in West Texas with both our Chef’s and our Wyld Gourmet. Chef Wutsch...
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People ask me what is the best meal you ever had or tasted. I explained that the best meal ever experienced is not only the food on the plate but it...
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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 Oven...
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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...
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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 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 hunt to enjoy...
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I 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...
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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...
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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 hunt to enjoy...
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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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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...
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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...
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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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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 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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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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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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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.
LEARN MOREThis 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...
LEARN MOREYou 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...
LEARN MOREI 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...
LEARN MOREThe 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 MORE
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...
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...
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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 MOREIf 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...
LEARN MOREThis is the first step in making several recipes that have corned venison. Check out our Corned Venison hash (several options) and our Pastrami/Ruben...
LEARN MOREThe 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...
LEARN MOREI 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...
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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...
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 MORENo 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...
LEARN MOREOf 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...
LEARN MOREThis 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...
LEARN MOREMy 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...
LEARN MOREThis 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...
LEARN MOREBraising 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...
LEARN MOREIngredients: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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