Miso Butter Soy Smoked Turkey Breast elevatedwild.com/elevatedwil…
Needed some char on a sous vide venison roast, didn’t want to build a fire. Enter propane torch. 🔥
Thanks @mahting_putelis Hunt to Eat for the awesome hoodie!
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#tbt to our first trip to Florida years ago. Fished the Mosquito lagoon for reds and specks, hung out Hooper, went to Gatorland Orlando and fed some modern day dinosaurs.
Can’t wait for some warm weather and... facebook.com/772181299799558…
Making the news in the UK!
independent.co.uk/life-style… independent.co.uk/life-style…
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Winter's not over yet! Thaw out with Chesapeake Bay oyster & charred leek stew
#livewild #eatwild #wildfood #trophymeal #elevatedwild... elevatedwild.com/elevatedwil…
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We all have our guilty pleasures. Wade’s is stroganoff. This version, with confit venison osso bucco, wild foraged oyster... elevatedwild.com/elevatedwil…
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Rich, woodsy, mushroom flavors enhance the deep umami of the dashi and miso, for a dish that is both warming and light.
#livewild... elevatedwild.com/elevatedwil…
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Thanks Weston Brands for the shoutout! facebook.com/story.php?story…
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We’re in the The New York Times! Thanks Kim Severson for the great article!
Amazing photos by Amanda Andrade-Rhoades
Humbled to be in the same article as MeatEater and Hunter Angler Gardener Cook nyti.ms/2DUZ7UC
Venison ribs get a bad rap. My first experience with venison ribs, from my first deer, was a low and slow roast. They were grisly and so dry that I came to believe that rib meat was best left for the grind pile, not... elevatedwild.com/elevatedwil…
For us, summer is synonymous with snakehead fishing.
elevatedwild.com/elevatedwil… elevatedwild.com/elevatedwil…
This is a wild game adaptation of one of my favorite dishes from childhood. The bright, citrusy notes of the lemongrass liven up the earthiness of the braised venison and carrots. Make this the... elevatedwild.com/elevatedwil…