“You really want to do this” asked Chef Mike Zeller – a friend, co-worker and fellow wild game butcher at this point. “Well, no, but I have always wanted to try…” I said. “I’ve always been a little curious myself…no going back from this man…” Zeller added. “Cheers!” I said and took a bite out … Continue reading Ode to Offal – Deer Kidney Pot Pie
chef Randy King
Good for the Goose
I think at this point in my life I have heard every reason for someone not to like geese. Tastes like liver. To tough. “Gamey” for whatever the heck that means. Tastes like duck. Only good for jerky. The list goes on and on. The bad part with geese, in many ways, is that I … Continue reading Good for the Goose
Grilled Trout, Columbian Exchange, Invasive Worms…
The tug was slight. Almost perceivable on the tackle I was using. Almost. I had six pound test on what was essentially a bluegill fishing rod. I had half a night crawler skewered onto a circle hook with two minuscule split shot a foot up the leader. The bite was happening however, I just needed … Continue reading Grilled Trout, Columbian Exchange, Invasive Worms…
SOLO HNTR – Podcast Partnership
Big News folks! Chef in the Wild and SOLO HNTR are making a connection! Starting today the SOLO HNTR Podcast and I will be recording a monthly session to deliver wild food related content. This will be a triple play for all those that love wild food - the podcast will drop, the recipe will posted … Continue reading SOLO HNTR – Podcast Partnership
Pemmican
The elk were a meager 70 yards away. My father, buddy and I had spotted them from over a mile off and had managed to sneak, undetected, to well within shooting distance. It felt like a hunt that was coming together as I slipped out from behind a tree, aimed my scope to just in … Continue reading Pemmican
Chef in the Wild 