field to table tagged posts

Moose Peach Bake


It’s time for another recipe from our favorite game chef – Joyce of In the Wild Kitchen!  We love that she is dreaming of hunting season and getting inspired by her recipes for the next season.  Don’t miss Joyce’s recipe for a Moose Peach Bake and for a healthy twist serve with quinoa!


My husband and I were talking the other day about moose hunting, we are going to have to go out of our comfort zone next year to shoot moose. We have to get drawn for tags in our area and we’re thinking neither of us will be drawn. We simply cannot go a year without moose. I mean the insanity, no moose for a year!

There are area’s that we can go where you can simply buy a tag, but we’ll have to do some exploring. It will definitely be an adventure, one I’m excited to take...

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Know what you eat



Knowing where my food comes from is a big reason why I hunt and fish.  Call me a locavore if you must but there is something about the field to table experience.  And the calorie count speaks for itself – eating from the wild not only tastes good but is also nutritious and better for you.  Plus hunting and fishing contribute to an active lifestyle. With our nation fighting what seems to be an obesity epidemic, it’s time we become accountable for what we’re eating.  According to the Centers for Disease Control and Prevention, over 35% of Americans over 20 are considered obese.  Keep it active, keep it wild and, remember, camo truly is the new black!

*Created by: Wide Open Spaces 

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Moose Tenderloin Lettuce Wraps



The last few weeks have made for a chilly winter. Our cold snap hit while we were on a family holiday in Jasper, so we didn’t end up feeling the brunt of it, but we had numbers dipping below -40C with the windchill. While away at the mountains we enjoyed some slightly warmer weather and of course, skiing, shopping, elk meandering along the road and some relaxation.

Today ended up being quite warm, hopefully most of our extreme cold days are over until next winter. I always feel like I’m coming out of hibernation on these warms days, the snow gets a little softer and slushier and it makes me long for something to eat that’s a little on the lighter side.

The other day I marinated a moose tenderloin and used it to make my Goat Cheese Stuffed Moose Tenderloin…seriously they were little ...

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Recipe: Roasted Pheasant


We were looking for turkey alternatives for this Thanksgiving and found this Roasted Pheasant recipe on Epicurious. Do any of you cook game for your Thanksgiving dinner? Share in the comments if you do!

Roasted Pheasant
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  1. 1 clove of garlic
  2. Coarse salt
  3. Juice of 2 tangerines, plus 1 1/2 teaspoons finely grated peel and 1 tangerine, halved
  4. 2 tablespoons olive oil
  5. 1 teaspoon dried tarragon
  6. Freshly ground black pepper, to taste
  7. 2 carrots, halved lengthwise and cut into 2-inch lengths
  8. 1/2 pound white new potatoes, scrubbed and quartered
  9. 4 large ripe plum tomatoes, halved lengthwise and seeded
  10. 1 pheasant, about 2 1/2 pounds
  11. 2 sprigs f...
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Recipe: Venison Stew


Here’s a recipe we’ve been eyeing for a while that’s perfect for the season. Enjoy!

Venison Stew
A Vension Stew recipe from Emeril Live's "Manly Man Food" episode.
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Cook Time
1 hr 15 min
Cook Time
1 hr 15 min
  1. 3 tablespoons olive oil
  2. 2 pounds venison stew meat
  3. 1/4 cup flour
  4. Essence, recipe follows
  5. 2 cups chopped onions
  6. 1 cup chopped celery
  7. 1 cup chopped carrots
  8. 1 tablespoon chopped garlic
  9. 1 cup chopped tomatoes, peeled and seeded
  10. 1 tablespoon chopped fresh basil
  11. 1 tablespoon chopped fresh thyme
  12. 2 bay leaves
  13. 1 cup red wine
  14. 4 cups brown stock
  15. Salt and black pepper
  16. Crusty bread
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