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Wild Game Chef

@wildgamechef

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Wild game chefs who honor the kill and push flavor. From tag punched to plate finished. Nothing wasted!

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by @wildgamechef

Nothing beats axis deer backstrap.

#MeatCrew
#ChromeChasers by @wildgamechef

The highest quality of Japanese Wagyu is graded A5, which represents the pinnacle of yield (A) and meat quality (5), with a Beef Marble Score. We were gifted this delicious meat, and share the unique meat with those who haven't had it.

Known for a "melt-in-your-mouth" texture, rich buttery flavor, and sweet, umami notes due to high-fat content.

Good flavor.... but what can I say? I love deer meat.

#FoodExperience
#FromHawaiiToAlaska
#TunaPoke
#FoodConnection
#adventureeats by @wildgamechef

This recipe has become a staple for us, whether we are working with goose or venison, and it truly comes to life when paired with incredible local ingredients.

It is also tied to something close to home. My mom loves to garden, and over the past few years we have encouraged her to focus on growing herbs. Last season, her tarragon harvest was bountiful and became a key ingredient in this sausage. She continues to supply us with beautiful, fresh herbs that make their way into many of our recipes.

In our cooking classes in Bozeman, we serve it as a refined hors d’oeuvre featuring goat chèvre from Amaltheia Organic Dairy, a certified organic, family run farm nestled at the base of the Bridger Mountains.

Their cheeses are handcrafted in small batches, award winning, and rooted in a deep commitment to sustainability and the land.

We build each bite with toasted baguette, olive oil, a generous swipe of their chèvre, a slice of the Apricot Tarragon sausage, and a spoonful of sweet pepper jelly.

Partnering with local businesses like Amaltheia Organic Dairy and La Cuisine uisine allows us to create experiences that reflect not only the flavors of Montana, but the people, relationships, and passion behind them.

#MontanaMade
#SupportLocalProducers
#MontanaFoodScene
#BozemanEats
#LocalFoodPartnerships by @wildgamechef

Just landed in Wrangell to get ready for steelhead season.

Rick has priorities and the sourdough starter was first on the list.

#sourdoughrecipe
#easybreadrecipe
#homemadefocaccia by @wildgamechef

Sausage Fest

The most productive party of the year

Bill’s breakfast sausage, a recipe handed down from old friends and still used today, keeping their memory alive. Natural casings for our jalapeno cheddar brats round out the lineup.

Every year it brings old friends together for a day of food prep and a lot of work, with a ton of product at the end of the day.

If you want, I can also show you a slightly tighter version that will look better visually on a reel or final photo slide, since shorter lines tend to read better on screen.

#SausageSquad
#FreezerFull
#WildGameCooking
#SeriousAboutSausage
#HomemadeFood by @wildgamechef

Night two in the kitchen and we kept the wild game front and center.

Grilled axis deer backstrap over mushroom gnocchi with barbecued zucchini on the side.

Simple ingredients, hot grill, and letting the flavor of the wild meat speak for itself. Axis is one of the most underrated game meats out there. Lean, incredibly tender, and perfect with just a little smoke and fire.

Cooking wild game does not have to be complicated. Respect the meat, cook it hot and fast, and build the plate around it.

#axisdeer
#wildgamecooking
#wildgame
#hunttoeat
#cheflife by @wildgamechef

Traditional carnitas, meaning "little meats," come from Michoacán, Mexico and are usually made by slow cooking pork in its own fat until tender and rich. We took the same approach using axis deer instead of pork.

After cutting meat all day, we ended up with a pile of tri-tips that were too small and awkward to trim for sausage. Instead, we put them in the slow cooker with some pork fat we had from sausage making and let them cook low and slow overnight. The longer and slower the cook, the more tender the meat.

The next day the meat was fall-apart tender and perfect for easy nachos instead of tacos.
Tri-tip works great for carnitas, but so do neck roasts or any cut you would normally braise. If it is a piece you do not feel like trimming, just throw it in the crock pot and let time do the work.

Nachos at the end of a long day of cutting meat are hard to beat. Easy to make, feeds a crowd, and everyone leaves happy.

#TriTipCarnitas
#AfterTheButcherBlock
#FromTrimToTable
#WildGameNachos by @wildgamechef

We caught a few baby bigeye tuna, known in Hawaiʻi as ashibi ahi. It was more than we could eat fresh, so we put some into a simple brine, coated it in a sweet and salty spice mix, and let the smoker do its thing.

What came out was pure snack gold. Smoky, slightly sweet, perfectly salty, and completely addictive. The kind of “I’ll just have one piece” situation that turns into standing at the counter eating it straight off the board.

You could turn any leftovers into a smoked tuna dip…

But ours never makes it that far.

The kids said they did not want any. Then they absolutely housed it.

Wild food wins again.

#wildgamechef
#shibi
#bigeyetuna
#smokedfish by @wildgamechef

Rick is on vacation.

Kenny is home in his Hawaiian waters.

Different reasons. Same focus.

They fish for work.

They fish for fun.

And they fish to put food on the family table.

Wherever they stand, there is a rod in hand.

#MahiMahi
#FreshCeviche
#IslandCuisine
#PacificFlavors by @wildgamechef

Axis Deer Deliciousness.

#RedDirt
#RedMeat
#wildgamechef by @wildgamechef

From field to skin.

We trimmed every bit of fat from our elk and even saved the solid fat from the top of our pho bone broth.

I slowly render it down, strain out the bits, then repeat the process with water and baking soda until it is clean, neutral, and hard white.

Once it is purified, I warm it back up and whip it in the KitchenAid with skin loving carrier oils for a light, fluffy finish. You can add lavender or bergamot if you like, but I prefer mine unscented.

Nothing wasted. Simple ingredients. Made by hand.

#ElkTallow
#NoseToTail
#CleanIngredients
#Handmade
#DIYSkincare by @wildgamechef