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WILD FOOD
“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
Sautéed Halibut with Lemon-Pesto Butter
Recipe by Emma Teal Laukitis & Claire Neaton, The Salmon Sisters
Spicy Seafood Cioppino
Recipe by Emma Teal Laukitis & Claire Neaton, The Salmon Sisters
Musings from Hank Shaw, a Chef
Reforming our preconceived notions of wild game cooking.
Hawaiian Spiny Lobster
Lobster is on the menu.
Shared Breath
The Spirit of Hawaiian Cooking with Yeshua Goodman
Messy Sushi Board
RECIPE BY Valentine Thomas
PHOTOS BY Tyler Sharp
ORIGINALLY PUBLISHED IN MODERN HUNTSMAN, VOLUME FOUR: THE ...
Misoyaki Trout
Reconnecting to the wild in the eastern flank of Yellowstone
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 ...
Life Well Lived
Enjoy world-class winemakers and top-notch chefs at Wing & Barrel Ranch