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Jed Conklin

@field_to_feast

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Our new film Field to Feast is live! Click the link in the bio to watch!

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Meet the newest member of Field to Feast, Banjo Poco Coco Conklin.
She’s learning camp manners, how to sit, stealing socks, and mastering the art of begging for trim scraps in the kitchen.
One day she’ll be in the field and around the fire right beside us — but for now, it’s all chaos and heart. We are smitten.
Stay tuned for her first adventures. Share any puppy advice you have! by @field_to_feast

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10 months ago

Who will you be sharing the stoke with this whitetail season?

Watch our latest hunt film, Field To Feast, and get fired up for the season ahead. Tap the link in our bio to watch!

Host: @field_to_feast
Chef: @chefchadwhite
Film: @revolentertainment

Brought to you by:

@firstlitehunting @deckedusa @moultrieproducts @onxhunt @waltonsinc @bergara_rifles @vortexoptics @summitstands @benchmadeknifecompany @jedconklin

#FirstLiteHunting #GoFartherStayLonger #DECKEDUSA #Bergara #onxhunt #VortexOptics #VortexNation by @field_to_feast

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a year ago

Meat and potatoes. Grilled elk backstrap with bourbon, cherry and black pepper pan sauce served with crispy smashed potatoes. Damn fine. by @field_to_feast

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17 days ago

We have eggs! by @field_to_feast

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18 days ago

Time to start butchering my 2026 bull! Thank you for another full freezer! by @field_to_feast

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21 days ago

This was seriously one of the best back straps I’ve eaten. This was the mule deer I shot in early Sept. I dry aged him for two weeks. I salted this generously, pepper, olive oil and two sprigs of rosemary and wrapped it tightly and left it in the fridge for three days. I placed it on a 500 degree grill and pulled it at 115 degrees, rested for 5 minutes and sliced it thin. I made a compound butter with garlic, lemon zest, lemon juice and a pinch of salt. by @field_to_feast

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a month ago

I always dry age my deer and elk. This is a buck I shot a week or so before I shot my elk, more on him later. I love the aging process and the tenderness and flavor the process delivers. One drawback is the trim waste you get from drying. You can’t grind it for burger so it normally gets tossed out. This year our new pup Banjo will be eating well. I cut the trimmed bits into bite-size pieces, will place on a sheet pan and cook, then package a few meals in each vac seal bag. She’s currently chewing one of his femurs under a shade tree. Happy dog. by @field_to_feast

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a month ago

It’s my favorite time of the year! by @field_to_feast

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a month ago

“Careful, it’s going to get steep in a minute.” by @field_to_feast

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a month ago

I’m thankful every year I get to do it one more time. by @field_to_feast

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a month ago

Good luck charms? by @field_to_feast

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a month ago

Proof the cosmos likes messing with us. by @field_to_feast

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a month ago