By: Sam Kohler Ingredients Tomato Bisque 1 Tbsp Olive Oil 1 Sweet Onion; Diced 1/2 Cup Celery; Diced 1/2 Cup Carrot; Diced 4 Cloves Garlic; Diced 1 Tbsp Tomato Paste 1 Quart Chicken Broth 28 Oz San Marzano Tomatos; Crushed 1/2 Tsp Paprika 1/2 Tsp Cayenne 3 Tbsp White Rice 1/2 Cup Heavy Cream 1 – 2 Tbsp Sugar; To Taste Salt; To Taste Pepper; To Taste Basil Wild Boar Grill Cheese 1 Loaf of Sourdough; Sliced Mild Cheddar Cheese; Sliced Gamekeeper Butchery Wild Boar Bacon Slab; Sliced Butter Instructions Begin by sautéing your onion, celery, and carrots for 7-8 minutes in olive oil until the ..read more

By: Sam Kohler Ingredients 2 Gamekeeper Butchery Wild Boar Loin Chops 1 Tbsp Brown Sugar (Sauce) 1 Tsp Brown Sugar (Rub) Salt ¼ Cup of Whiskey 3 Tbsp Molasses 2 Tbsp Pork Fat, Lard, Bacon Grease 3-4 in of Ginger; Thinly Sliced 1 Tbsp of Laoganma Spicy Chili Crisp 3 Tbsp of Water Instructions 1. Begin by evenly coating the wild boar chops with one tsp of brown sugar mixed with ~ 1-2 tsp of salt. 2. In a separate bowl, whisk together 3 tbsp water, 1 tbsp brown sugar, whiskey, chili crisps and your molasses. 3. Next, heat up a cast iron skillet or large pan to medium heat and add in 1 tbsp of y ..read more

By: Vandy Stubbs Ingredients 5-6 Squirrels quartered 1 medium onion 3-4 stalks of celery 3  32oz cartons of chicken broth 1 16oz can of biscuits Garlic powder Salt  Pepper Thyme  Instructions Dust the squirrels in seasoned flour (salt, pepper, garlic powder).  Sauté the squirrel until browned and remove.  Add diced onion and celery and sauté until translucent.  Deglaze the pot with chicken stock and add the squirrels back to the pot and season with salt, pepper and thyme.  Add enough stock to the pot to almost cover the squirrel.  Pressure cook on hi ..read more

By: Vandy Stubbs Ingredients 3-5 Yukon Gold Potatoes; ¼” Diced 1 Medium Yellow Onion; Diced 2 Jalapeños; Diced & Deseeded 1 lb of Gamekeeper Butchery Wild Boar Chorizo 12 Eggs 4 Roma Tomatos; Diced 2 Avocados; Diced 1 Bunch of Cilantro; Diced Queso Fresco Cheese Tortillas; Toasted Cholula Hot Sauce Instructions Begin by heating a cast iron skillet to medium high heat and adding in your wild boar chorizo. Once the wild boar chorizo begins to brown, add in your potatoes. Once the potatoes have softened add in your onions and jalapeños and cook them until they have softened. Remove your me ..read more

Ingredients 1 x 4 Pack of Gamekeeper Butchery Classic Venison Sausage; Decased 2 Puff Pastry Sheets Honey Mustard Instructions 1. Begin by decasing your venison sausage and then combining all of the sausage into one bowl. 2. Next, take a spoon full of sausage and lay it into the pastry and continue this pattern across the entire pastry sheet. Evenly space each sausage as you will be cutting around them in the next step. 3. Next cut out a square around each individual spoon full of sausage and then hand roll the pastry dough until it full encases the sausage ball. 4. Lay all the “Bucks in a B ..read more

By: Sam Kohler Ingredients: Venison Chili 4 lbs of Gamekeeper Butchery Venison Ground 4 Poblano Peppers; Deseeded & Diced 4 Jalapeño Peppers; Deseeded & Diced 2 Serrano Peppers; Deseeded & Diced 4 Medium Sweet Onions; Diced 8 Cloves of Garlic; Finely Diced 4 x 15 oz of Tomato Sauce 2 x 7.75 oz El Pato Hot Tomato Sauce 8 cups of Beef Stock 3 Tbsp Sea Salt 3 Tbsp Fine Black Pepper 3 Tbsp Cumin 2 Tbsp Onion Powder 2 Tbsp Garlic Powder 2 Tbsp Dark Chili Powder 2 Tbsp Dried Oregano 1 Tbsp Smoked Paprika 4 Tbsp Bad Byron’s Butt Rub Seasoning 3 Tbsp Worcestershire Sauce 4 Bay Leaves; Dri ..read more

By: Dudley Phelps Ingredients 4 cups heavy cream 3 cups whole milk 0.3 teaspoon sea salt 2 cups fresh or frozen pawpaw pulp 1 ¾ cup sugar Paw Paw (Asimina triloba)Instructions If pawpaw pulp is frozen, remove from freezer and thaw. Add sugar and half of the heavy cream to a 2 qt sauce pan. Turn heat on medium/low. Do not boil. Simply keep the mixture warm enough to dissolve the granulated ingredients. Simmer and stir until sugar is completely dissolved. Add salt and briefly stir until dissolved. Turn off heat and add remaining ingredients, slowly whisk to incorporate the pulp. Pour mixture ..read more

By: Heath Wood Ingredients: Cookie Dough 1 cup softened salted butter 1/2 cup granulated sugar 1 1/2 cups firmly packed brown sugar 2 large eggs 1 Tablespoon of vanilla 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 12 ounces semi-sweet chocolate chips  Bacon 1 lb Package of Gamekeeper Butchery Wild Boar Bacon ½ Cup Maple Syrup ½ Cup Brown Sugar Directions: Cookie Dough Preheat Traeger Grills Iron Wood 885 with Traeger Pecan Flavored Pellets to 350 degrees. In a large bowl cream together – butter, brown and white sugar, eggs; vanilla. In a medium bowl – Mix ..read more

By: Malcom Reed Ingredients: 1lb Gamekeeper Butchery Venison Burger Patties (about 1/3lb each) 2 Tablespoons Worcestershire Sauce 2 Tablespoons Killer Hogs AP Seasoning 1/2 cup Mayonnaise 4oz Blue Cheese crumbled 1 teaspoon Killer Hogs TX Seasoning 1 teaspoon Hot Sauce Hamburger Buns Lettuce, Tomato Slices, & Dill Pickle Directions: In a small bowl add mayo, blue cheese, hot sauce, and TX rub. Stir to combine and place in the refrigerator until ready to use. Prepare charcoal grill for 2 zone grilling (hot and cool side). Drizzle Worcestershire on each side of the burgers and season with ..read more

By: Malcom Reed Ingredients: 4 Gamekeeper Butchery Elk Tomahawk Steaks 2 Tablespoons Worcestershire Sauce 2 Tablespoons Killer Hogs TX Rub 1/2 cup Dark Brown Sugar 3 Tablespoons Pineapple Juice 3 Tablespoons Teriyaki Sauce 1 Tablespoon Whisky or Bourbon 1 Teaspoon Dehydrated Garlic Flakes 1 Teaspoon Dehydrated Onion Flakes 1/2 teaspoon Crushed Red Pepper Directions: Drizzle Worcestershire sauce over elk tomahawks and rest for 10-15 minutes at room temperature. In a small sauce pot over medium heat add pineapple, teriyaki, brown sugar, whisky, onion, garlic, and red pepper flakes. Stir well ..read more