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. Cook the steak to desired doneness, then set aside to rest.
  5. While the pasta is cooking, fry the bacon in a large pan until crispy. Do not drain the fat.
  6. Reserve ½ cup of pasta water before draining. Drain the pasta.
  7. Add the drained pasta to the bacon pan (heat off). Quickly pour in the egg/cheese mixture and toss vigorously, adding pasta water little by little until a creamy sauce forms. The residual heat cooks the eggs — do not overheat or they will scramble.
  8. Slice the steak and fold it in. Serve immediately with extra parmesan and cracked black pepper.
Venison Breakfast Burrito
20 mins Skillet

Venison Breakfast Burrito

A hearty morning wrap loaded with seasoned ground venison, scrambled eggs, cheese, and your favorite toppings — fuel for a full day in the field.

Ingredients

  • Ground venison (½ lb per 2 burritos)
  • Eggs (2–3)
  • Large flour tortillas
  • Shredded cheese (cheddar or pepper jack)
  • Garlic powder, onion powder, cumin, chili powder
  • Salt and pepper to taste
  • Butter or oil for the pan
  • Optional toppings: salsa, sour cream, hot sauce, diced peppers & onions

Instructions

  1. Brown the ground venison in a skillet over medium-high heat. Season with garlic powder, onion powder, cumin, chili powder, salt, and pepper. Set aside.
  2. If using peppers and onions, sauté them in the same skillet until softened. Set aside with the venison.
  3. Scramble the eggs in a lightly buttered pan until just set — don't overcook.
  4. Warm the tortillas in a dry pan or microwave for about 15 seconds so they're pliable.
  5. Layer the venison, scrambled eggs, cheese, and any optional toppings down the center of each tortilla.
  6. Fold in the sides, then roll tightly from the bottom up into a burrito.
  7. Optional: place the burrito seam-side down in a hot skillet for 30–60 seconds per side for a crispy finish.
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.