Author: Jeremy Critchfield

Fish Stock I catch a lot of freshwater fish and always keep the heads and bones from my walleye, perch, bass, bluegill, and crappie to make this simple fish stock recipe you can pull off in less than one hour. The key is to rinse the slime off the heads and bones and cut out the gills. If you keep the gills on, it will ruin it and give it a bad flavor. My wife and I absolutely LOVE to ladle this into a bowl with some pan-seared fresh fish fillets with shredded carrot, chopped green onions, and a handful…

WILD SALISBURY STEAK WITH FRESH CHANTERELLE GRAVY 1# Ground Venison 1# Ground Wild Pig 1# Chanterelle mushrooms, trimmed, cleaned. 1 farm fresh egg 1 slice white bread, finely chopped ½ Medium onion, grated 1 ½ Tbsp cracked black pepper (more if you like!) 2 Tsp + To taste HUNT CHEF: Feather Duster Seasoned Salt 3 Tbsp fresh parsley, finely chopped. 3 Tbsp heavy cream ½ cup AP Flour 1 quart venison stock Vegetable oil for cooking (butter too!) Directions:  In a shallow bowl combine AP flour, 1 Tbsp black pepper & 1 Tbsp Feather Duster. Mix & Set aside. Roast…

Recipe Created by: HuntChef #wildflavor Partner Jon White For this recipe we are using a few Striper filets. I really enjoy the flavor of the meat, the texture and of course the size of the filet. For serving a nice Entrée to anyone I really prefer using striper over other freshwater species in my area due to those features and it sure blackens up nicely. I usually don’t deep fry my striper. I leave that to things like catfish and white bass. I decided to do a brined and smoked fish dip to show some versatility. This can be done…

Place the potatoes in a pot with enough cold water to cover them with 1TBSP of salt over high heat. Set the buttermilk and butter for the potatoes on the counter to allow to come to room temperature. With the apples standing right side up on the cutting board, make 1/4” slices on all sides stopping before hitting the core. Toss the slices with just enough vegetable oil to coat and a pinch of sugar and salt. Grill lightly on both sides as you would a chicken breast. Remove the apple slices from grill and chunk them up into a…

Recipe Created by:  HuntChef #wildflavor Partner Brad Schepman Whitetail Tongue Taco Deer tongue tacos are a favorite in our house.  Deer tongues are a lot smaller than beef tongues so you should figure 1 tongue per person.  When I don’t have enough tongues, I add in one or more shanks off of the legs.  The meat cooks well with the tongue and the bone adds a ton of flavor.  So the next time you get a deer or 2 throw the tongues and a shank in an instant pot with some HUNTCHEF TACO TAKEDOWN and be prepared to have your wild…

Try this venison ribs recipe and you’ll never leave another rib cage in the field! Simmering them slow in a flavorful boil will get them fall off the bone tender without drying them out! Use this same method for boars, bulls, gators, etc! And fair warning- these beans and sprouts are addictive!!! As with any venison recipe, the key to good meat is all in the field dressing technique. Whiskey Glazed Venison Ribs 1 rack venison ribs 12oz lager beer 2T + 3T Low Down & Dirty 2T honey Tt hot sauce Water to cover Orange Charred Brussel Sprouts 10ea…

This dish is inspired by my time working in Phoenix Arizona along with my love of venison and all things delicious! It’s never the SAME as when you eat and experience it THERE with dishes like this but recreating it at home with friends and family bring the memories back full bore!! You can abso- lutely make this dish your own by swapping out a few ingredients…like bear or gator or hog for venison! 1LB VENISON TRIM 4OZ APPLEWOOD SMOKED BACON 2T TACO TAKEDOWN 1T BEEF TALLOW OR BUTTER FOR FRYING 1LB RED POTATOES 6OZ WHITE ONION FEATHER DUSTER 3OZ…

This is a riff of wild flavor on a classical dish! While I used elk in this recipe, feel free to use any tender wild or domestic protein! My Canadian Carnivore seasoning has all the big bold flavor you need to please your hungry crew and is great on all seared meats which pair perfectly with the California red wine used to make the sauce. Adding my Party Fowl seasoning into the Spaetzle Elk Backstrap 1lb backstrap cut in 1″ cubes HuntChef Canadian Carnivore, don’t be shy with it! as needed canola oil Hen of the Woods Mushrooms about 2…

That freezer full of wild game is just waiting for its chance to be turned into some amazing and incredibly versatile sausage!! Straight up or mixed with pork or beef my Hot Italian Sausage mix will change your game cooking game! Have you run out of game in the freezer?? No problem because my Kits work just as well on domestic meats! Chicken, turkey, pork, lamb, you name it!! Check out these How To’s and Tips Below to get started!! Each one of my three Sausage Kits contains two packets- each one seasons five pounds of sausage. You can roll…