No protein is healthier, more sustainable, more locally-sourced or more satisfying than our own wild game well-prepared. Today’s top chefs dig into dishes any seasoned hunter can recreate at home, adding their own spicy take on living our best life outdoors.
The classic Philly cheesesteak gets a wild twist when Chef Jeremiah Doughty brings thinly-sliced venison to the griddle.
Chef Jeremiah Doughty proves simple solutions work best as he prepares a bone-in tenderloin that’ll make a doe-manager out of any hunter.
Cultures born close to the water always do seafood the best and, when it comes to shrimp, a Louisiana native like Chef Jean-Paul Bougeois is mighty hard to beat. Follow his lead to bring the best barbecued shrimp to your own home kitchen.
Chef Nathan Duensing puts a new twist on everyone’s favorite waterfowl-based appetizer, a duck popper perfect for any table.
For those who’ve only had boudin in grilled sausage form, Chef Jean-Paul Bourgeois has a revelation ready to share. Patties cooked on a griddle and paired with drop biscuits and pickled jalapeños create a crowd favorite every time.
Chef Jean-Paul Bourgeois translates the French dish Coq Au Vin, rooster with wine, one step further and exchanges chicken for venison, creating an impressive dish anyone will be happy to make.
