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Messy Sushi Board
RECIPE BY Valentine Thomas
PHOTOS BY Tyler Sharp
ORIGINALLY PUBLISHED IN MODERN HUNTSMAN, VOLUME FOUR: THE ...
Wild Food
Recipes“I’ve learned now that the most valuable food experiences we can have is to find food in its element and to experience it through hunting or harvesting it from the source, or through planting and growing it which all adds to the nutrition. This is my love affair now and it flows into everything I do.” – Chef Eduardo Garcia, Founder & CEO Of Montana Mex
Baked Whole Hogfish
ORIGINALLY PUBLISHED IN MODERN HUNTSMAN, VOLUME FOUR: The Women’s Issue
GET YOUR COPY HERE
Recipe by ...
Seared Duck
With Wild Chili Gastrique & Butternut Squash Puree
Force of Nature Grass-Fed Bison Tacos
Presented by Roam Ranch and Force of Nature Meats.
Barbecue Braised Venison Neck Chop
RECIPE BY Danielle Prewett
PHOTOS BY John Dunaway
Serves 4
INGREDIENTS
2 Neck Chops, approximately ...
Blackened Quail with Charred Summer Vegetables
Recipe by Chef Charlie Palmer for Wing & Barrel Ranch.
Boar Potstickers with Jalepeño Soy Sauce
There is no wrong way to eat wild boar, but these potstickers could be the best way.
Grilled Pheasant Leg with Brussels Sprouts, Cabbage, Dill and Yogurt
Those tough pheasant legs will melt in your mouth.
Bear Consommé
Recipe featured in Modern Huntsman Volume Two.
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serves 4 / FOR ALL BEAR MEAT cook to a min of 165 F ...
Bear Flank Steak Salad
Recipe featured in Modern Huntsman volume two.
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serves 4 / FOR ALL BEAR MEAT cook to a min of 165 F ...
Roast Leg of Venison
PREPARATION TIME 10 MINUTES / COOK TIME 2 HOURS
Montana Mex Triple Threat
5 teaspoons of Montana Mex ...
Cured Venison Loin
Ingredients
1 tbsp coarsely cracked black pepper1 medium sized beetroot1 heirloom beetrootWasabi mayonnaiseBaby ...