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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Rabbit Dumplings • Ingredient Wild
Nathan Duensing, friend of Mossy Oak, shows us exactly how to cook up some delicious rabbit dumplings. It's a classic recipe to pass down and eat time and time again.
Get fresh wild game meat from Gamekeeper Butchery.
https://www.gamekeepermeats.com/ -
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/
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