The Italian Sausage was made during one of our Texas From Field To Table events.   This is without a doubt a top recipe anytime or especially those chilly days.  This cozy dish will definitely warm you up!   Ingredients:  2 lbs Italian Sausage 2 T Olive Oil 1 pt Onion small dice ¼ c Garlic Smashed 1 c Carrot small dice 2 lbs Potatoes diced ½ g Chicken Broth 2 qts Half & Half 1 pt Spinach (loosely packed, chopped) 2 T Parsley 2 T Fresh Oregano 1 c Heavy Cream 1 c Fresh Grated Parmesan Cheese Method: Sear sausage in pot, sweat vegetables in olive oil, add broth and h ..read more

The first time we did this one, was in Montana with antelope, it quickly made it’s way to the top of my favorites list. Very unique, tasty and loaded with flavor. I highly recommend this one if you are looking for something your guest are not expecting and you want to show off a little bit. Degree of difficulty is only about a 5 out of 10. Enjoy Greg Ingredients:  Corned Wild Hog Egg Roll With Sweet Thai Chili Sauce & Honey Mustard Glaze 2 lbs Corned Venison/cooked & Chopped 1 cSauerkraut, drained 1 c Swiss Cheese Grated ¼ c Thousand Island Dressing 2 Eggs ¼ c Water 25 Egg Roll Wr ..read more

This one was a group effort, the Polish Sausage was made during one of our Texas From Field To Table events and then I got ideas from Chef Albert, Chef Joe and the internet.  This is what we came up with and it is without a doubt a top 3 for Deb and I. Both the cooking method and the final touches of utilizing the Cast Iron skillet made this one a hit.  Let us know if you make this one.   Video coming soon.    Enjoy Greg     Ingredients:   Wild Hog Polish Sausage 7 lb Wild Hog 3 lb Pork Fat  4.5 oz of Polish Sausage seasoning 1 pt Ice Wat ..read more

This recipe was actually made by our students during a From Field To Table event. This specific recipe was made from wild hog but you can use any wild game you prefer.  We’ve also made a Mortadella (Italian Bologna) video with Chef Joe on our premium site Outdoor Solutions | From Field to Table Where he goes into step by step instructions on how to make it.   This recipe was a huge hit at the FFTT event and was utilized on a plate full wild boar from multiple recipes, which we will add here later.         Enjoy Greg     Ingredients:    ..read more

One of my personal favorites and one we will be making in the Ray home for sure. Clients made homemade pasta (ravioli) but you can buy fresh soft dough raviolis at your local grocery store as well. Once the raviolis were made, this one was super simple and didn’t take too much time. We will add the recipe for making your own dough as well, in case you prefer to go that route.  Greg              Ingredients:   Wild Boar Sausage Ravioli Olive Oil   ½ c Roasted Garlic  1 14 oz can drained Tomato Diced Boar Sausage Ravioli  ..read more

This recipe not only taste amazing but is a lot of fun to make. This is another recipe that clients recently prepared during our From Field To Table event this past May (2023) and it was a crowd favorite. Very bold, rich and flavorful. You will really enjoy making this one.  Greg            Ingredients:      Venison Saltimbocca  6 lbs Venison/Wild Boar Loin or Top Round  Slice ¼” thick/butterfly (pound with meat mallet)  1 lb thinly sliced prosciutto  1 bnch fresh sage/or basil  1 lb thinly sliced fontina cheese  ..read more

You may not know this but we love to fish, especially halibut in Alaska. It seems most of our time is spent in the field hunting but we do wet a line on occasion and the reward is well worth it. Deborah found a couple of halibut steaks in the freezer we had forgotten about and suggested we cook them up, it took me about 2 seconds to grab the cast iron skillet.  No Chef help on this one, we found a couple of recipes on line that we liked and combined them for what we believe is an outstanding meal and it was very easy to prepare as well. If there is not a video below yet, there will be soo ..read more

Every time I’m in camp with Chef Cliff, I request this recipe, so easy and very good.  Deb and I have made it several times and just recently did a video making this recipe. If it’s not already below in the recipe it will be soon.  From start to finish, this one only takes about 40 minutes.           Ingredients:  2 lbs. boneless loin (cut into ¼ inch slabs)  1 tsp. kosher salt   ½ tsp. black pepper  1 Tbsp. canola oil  5 cloves garlic (chopped fine)  2 inches fresh ginger (chopped fine)  ½ cup honey  2 Tbsp ..read more

Scaloppini is an Italian dish. It consists of thinly sliced meat that is dredged in flour and sauteed in a “reduction sauce”. Utilizing Marsala wine as a reduction sauce is an excellent partnership with our thinly sliced venison. We hope you enjoy this brilliant treat from our November From Field to Table Event team!            Ingredients:  2 ½ lbs. Venison back straps, cut into 2 oz. scaloppini    (approximately ¼ inch) Pounded slightly   1 cup of all-purpose flour or as needed  3 oz. olive oil   1lb. mushrooms slice ..read more

Ever tried a “Crostini”? These are an Italian appetizer consisting of thinly sliced pieces of toast; so, “little toasts”! We’ve combined this Italian delight with our love of Venison. You don’t want to miss out on this mouth-watering delicatessen.                  Ingredients:  Venison loin 6 to 8 inches long  ½ cup of olive oil, 2 oz. butter   1 Tbsp. garlic powder  Kosher salt and fresh ground black pepper  1 French baguette  Method: Take the meat out of the fridge and let come to room temp. Pre heat oven ..read more