Earlier this winter we loaded up the truck and drove north to Tulsa, OK to meet up with some friends to duck hunt. Being from “north of the wall” (Michigan) I was not in the least worried about the cold front that had moved…
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Pâté always seems like such a special occasion hors-d’oeuvre. It’s traditional and it’s French so it has to be formal, right? Wrong! I always like to have a ramekin of pâté in my fridge to bring out with crackers any time company stops by…
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From Field to Plate’s rapidly increasing popularity among outdoorsmen is due to chef Doughty’s consistent culinary creativity with a wide variety of game meat harvested from land and sea. “The Wild Chef” Jeremiah Doughty is the person responsible for those mouth-watering photos of beautifully presented meals as…
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During the holidays the pressure is on for good meals. While it’s no secret that backstrap is one of the best-eating cuts of venison, it isn’t always thought of as a holiday entree. To truly make a backstrap worth of a holiday meal you need…
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