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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
Blackened Quail with Charred Summer Vegetables
Recipe by Chef Charlie Palmer for Wing & Barrel Ranch.
Grilled Garlic and Herb Rabbit
Becca Skinner shows us how she made a delicious meal of her garden thief.
Boar Potstickers with Jalepeño Soy Sauce
There is no wrong way to eat wild boar, but these potstickers could be the best way.
Jesse Griffiths
The chef who has reimagined the wild game dining experience.
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 ...
Goose Stew
This is a recipe that was created by Danny Christensen from the hunt in the story Canadian Goose.Click below to ...