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Joe Bonavita Jr

@chefintothewild

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Chef- Fisherman - Hunter - Archer
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Every hunt tells a story. Every meal honors it.

Wild Game Feasts is more than a cookbook—it’s a celebration of the pursuit, the harvest, and the meals that bring friends and family together around the table.

From backcountry camps to refined field-to-table recipes, this book is for hunters, anglers, chefs, and anyone who believes wild food deserves to be cooked with intention.

This is the culmination of years in fine dining kitchens, countless days in the field, and a passion for sharing the wild.

Wild Game Feasts is available now. Thank you to everyone who has supported this journey—it truly means the world.

#WildGameFeasts #FieldToTable #WildGameCooking #HuntToTable taken in Rocky Mountains by @chefintothewild

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3 months ago

No crowds. No noise. Just open country, to the edge of big canyons, a warm fire, and a sky that makes you feel small in the best way.

Funny how the middle of nowhere can feel like exactly where you’re supposed to be taken in The Desert by @chefintothewild

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a day ago

Food tastes better when it’s prepared outside

📸 by @degenhardt10 taken in Kansas, USA by @chefintothewild

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5 days ago

Time on the range, attention to detail, and putting in the work before the hunt. @bergara_rifles B-14 Squared Crest Carbon topped with a @nightforce_optics NX8 2.5-20x50 F1 · MIL-C

📸 @harrison.creed by @chefintothewild

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11 days ago

Excited to finally announce my partnership with @dryager !

One of my favorite parts of working with wild game is taking something harvested in the mountains and treating it with the same level of care and technique I would give a prime cut in a professional kitchen.

Traditionally, we hang a deer in the field or walk-in and let time, temperature, humidity, and airflow do their work. But with a DryAger, we can take that concept and put it under precise control.

This mule deer front shoulder, neck roast, and backstrap are now aging under controlled temperature, humidity, and airflow allowing the meat to slowly lose moisture, concentrate its natural flavor, and develop a more tender, complex texture.

Wild game is incredibly lean, which makes controlling the environment even more important. You’re not trying to change what the animal is you’re trying to bring out the best version of it.

For me, this is where chef technique meets the hunt. The work doesn’t end when the animal hits the ground. It continues all the way through the butcher block and, eventually, onto the plate.

Now the hard part: patience. by @chefintothewild

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a month ago

10,000 feet. Elk camp. Built for long days, cold nights, and everything the mountains can throw at us.

The @gofsr Nova King paired with the @gettrukd A-Series Rack has become the ultimate mobile basecamp. Gear up, hunt hard, come back to a real bed, and do it all again tomorrow. taken in Rocky Mountains by @chefintothewild

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a month ago

Chasin’ Pronghorn in Eastern Colorado; so far Pronghorn 1000…me O taken in Colorado by @chefintothewild

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2 months ago

Dry Aged Colorado Pork T-Bone, Bourbon Braised Palisade Peaches, Smoked Pork Bbq Jus by @chefintothewild

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3 months ago

Hours on the range. Miles on the mountain. One opportunity.

When that opportunity comes, I want complete confidence in what’s leaving the string. @altraarrows Phantoms are my arrow of choice this season.

Hunt Hard. Eat Wild. taken in Rocky Mountains by @chefintothewild

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3 months ago

The best views aren’t found from the road they’re earned one step at a time.

Rocky trails, filtered water, alpine lakes, and miles of switchbacks. Just mountains, good company, and the reminder that sometimes the best way to reset is to disappear into the wild for a while. taken in Gunnison National Forest by @chefintothewild

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3 months ago

Get your reps in #ConqueringJuly @mtnops taken in Colorado Mountains by @chefintothewild

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4 months ago

145 yard shot @westernhuntfest 84lb @mathewsinc ARC 34, 476.2g @altraarrows phantom taken in Colorado Mountains by @chefintothewild

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4 months ago