Field to Table

Wild Game Kitchen

Respect the harvest. Elevate the flavor. From slow-simmered camp classics to elegant wild dinners, explore recipes built on the rewards of the wilderness.

Steak Carbonara
25 mins Stove

Steak Carbonara

A rich, creamy pasta classic elevated with cubed steak and crispy bacon. Best paired with a glass of wine if you are over 21!

Ingredients

  • Linguine noodles
  • Cubed steak of choice
  • Bacon (2 slices per 2 people)
  • Eggs (1 full egg + 1 yolk per 2 people)
  • Parmesan cheese
  • Black pepper
  • Salt (for boiling pasta)

Instructions

  1. Slice bacon into bite-size pieces.
  2. Place 1 full egg and 1 yolk in a large bowl. Whisk to combine, then stir in the parmesan and pepper.
  3. Bring water to a boil with salt. Add pasta and cook per the packet directions.
  4. Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
  5. While the pasta is cooking, place bacon in a non-stick pan over medium-high heat. Cook until golden and crispy (no oil needed).
  6. Pan fry steak of choice to your desired liking and then cube up.
  7. Dump the hot pasta into the pan with bacon and toss to coat in bacon and its fat.
  8. Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add a splash of pasta cooking water. Stir vigorously using the handle of a wooden spoon and watch as the sauce transforms into creamy perfection.
  9. Top with cubed steak and ENJOY!
Venison Breakfast Burrito
20 mins Skillet

Venison Breakfast Burrito

Start your day right with seasoned venison steak, melted cheese, and fresh salsa wrapped in a warm tortilla.

Ingredients

  • Venison steak
  • Tortillas
  • Shredded cheese
  • Salsa (fruit salsa recommended)
  • Steak seasoning (like Grandpa's Prime Rib Rub)
  • Butter and pepper
  • Sweet potatoes (for optional side dish)

Instructions

  1. Coat the bottom of your pan with butter while cooking on medium heat.
  2. Season the venison steak with your favorite steak seasoning and cook to your preferred doneness (medium well is great for venison).
  3. Slice steak into bite-size pieces.
  4. Place your tortilla on a clean plate.
  5. Sprinkle shredded cheese on the tortilla, then top with the steak and your favorite salsa.
  6. Bonus Side: Cube up sweet potatoes and cook on medium heat in a pan with butter. Season with salt and pepper. Cover with lid for software potatoes, or use less butter/higher heat for a crunchier texture!
Spicy Salmon Sandwiches
15 mins Skillet

Spicy Salmon Sandwiches

Fresh pan-fried salmon topped with a zesty hot sauce mayo, crisp lettuce, and tomato on a toasted ciabatta bun.

Ingredients

  • Salmon fillets (skinless)
  • Garlic powder, onion powder, pepper
  • Splash of lemon juice
  • Butter (for pan)
  • Favorite buns (ciabatta recommended)
  • Mayo and your favorite hot sauce
  • Lettuce and tomato slices

Instructions

  1. Cut the skin off the salmon, if not already done.
  2. Season salmon with garlic powder, onion powder, pepper, and a splash of lemon juice.
  3. Pan fry salmon in just enough butter to prevent the fish from sticking to the pan.
  4. While the salmon is cooking, toast the buns.
  5. Once your salmon looks pink and begins to flake apart, it is done.
  6. In a bowl, mix mayo and your favorite hot sauce together to taste.
  7. Place the salmon on your freshly toasted bun, and top with lettuce, tomato slice, and the spicy mayo.