Professional chef Michael Hunter, aka the Hunter Chef, finds inspiration for his cooking through foraging fresh ingredients and hunting wild game. Michael grows both his hunting and cooking repertoire joining Mossy Oak’s Daniel Haas on his first ever elk hunt at the majestic Three Forks Ranch in Colorado. Find out more about Michael’s restaurant Antler Kitchen & Bar (Toronto, CAN) and his cookbook The Hunter Chef Cookbook at thehunterchef.com.
Up Next in After the Harvest: Wild Game Recipes
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HuntChef Sportsman Channel Ep 9 • Red...
Throw out those high-sodium flavor packets and make this Redneck Ramen instead! HuntChef loads up a venison roast with Canadian Carnivore and pulls it apart to top his ramen and make delicious cream cheese-filled venison wontons loaded with ginger and Straight Outta Pontchartrain. Chef also stir...
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Venison Ragu • Ingredient Wild
An easy and traditional pasta made with venison stew meat. It's the perfect winter camp dish to warm you up from the inside out!
Get fresh wild game meat from Gamekeeper Butchery.
https://www.gamekeepermeats.com/ -
Smoky Deer Camp Oyster Roasties with ...
Zane Dearien shares his time-honored recipe for Deer Camp Roasties - a delicacy of oysters topped with savory herb butter and finished with crispy wild boar bacon. Follow along to learn how to shuck, stuff, and grill the perfect oyster roast.
For a great selection of wild game meats and more rec...
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