This is a great skill to have - the Butterfly. If you can learn this technique on a trout it makes steelhead, salmon and bigger fish very easy. Below is a picture guide on how to cut up a round-fish (as opposed to the other common shape - the flat fish - think halibut and … Continue reading How to Butterfly a Roundfish
Coming up in the food scene in Boise I was always told stories of a bad-ass bowhunting chef. He had worked his way up from being a dishwasher to running one of the most respected restaurants in the whole state of Idaho. He did this at a place called “The Gamekeeper”…I mean how could I … Continue reading Interview – Chef Mark Owsley
Below is the cover for my book - Chef in the Wild. Happy dance!
>>>>>Please refer to the more detailed section here for a better “how too” guide on making fresh sausages. Some might say that wild game has too much flavor for a typical bratwurst recipe. I disagree! These are killer and taste like the old country. 2 pounds Venison or other wild animal, diced 1 pound fat … Continue reading Bratwurst Recipe
>>>>>Please refer to the more detailed section here for a better “how too” guide on making fresh sausages. Some sausages, namely breakfast, need no casing. This is a great way to start down the sausage making road. The equipment needs are less and the pressure is off. I use this recipe or a maple version … Continue reading Breakfast Sausage