Venison & Big Game
Members
Peppercorn-Crusted Venison Loin and Charred Root Vegetables
Honest venison loin and charred root vegetables, done the way the camp likes it.
The heart of wild-game cooking. Venison and big game run lean and dark, so the trick is a hot, fast sear or a low, patient braise -- and a rest before the knife. These are the plates that come home from the deer stand.
Venison & Big Game
Members
Honest venison loin and charred root vegetables, done the way the camp likes it.
Venison & Big Game
Free
Bourbon-Glazed elk steak in a bourbon pan sauce, built for a hungry table after a long day out.
Venison & Big Game
Members
A wild-game plate: venison backstrap with roasted shallots, cooked with a close eye and a hot pan.
Venison & Big Game
Free
Venison medallions in a red wine reduction -- seared with a hard crust and rested before the knife.
Venison & Big Game
Members
Slow and simple venison medallions in a bourbon pan sauce, full of deep, wood-smoke flavor.
Venison & Big Game
Free
Venison backstrap done right: with smashed garlic potatoes, with real technique and a good rest.
Venison & Big Game
Members
Honest venison steak and cast-iron onions, done the way the camp likes it.
Venison & Big Game
Free
Bourbon-Glazed venison sirloin with a blackberry glaze, built for a hungry table after a long day out.
Venison & Big Game
Members
A wild-game plate: venison medallions in a red wine reduction, cooked with a close eye and a hot pan.
Venison & Big Game
Free
Venison steak and rosemary potatoes -- seared with a hard crust and rested before the knife.
Venison & Big Game
Members
Slow and simple bison steak with juniper butter, full of deep, wood-smoke flavor.
Venison & Big Game
Free
Venison steak done right: in a red wine reduction, with real technique and a good rest.
Venison & Big Game
Members
Honest bison steak in a red wine reduction, done the way the camp likes it.
Venison & Big Game
Free
Peppercorn-Crusted venison steak in a bourbon pan sauce, built for a hungry table after a long day out.
Venison & Big Game
Members
A wild-game plate: elk loin with a blackberry glaze, cooked with a close eye and a hot pan.
Venison & Big Game
Free
Elk steak with juniper butter -- seared with a hard crust and rested before the knife.
Venison & Big Game
Members
Slow and simple venison ribeye with a blackberry glaze, full of deep, wood-smoke flavor.
Venison & Big Game
Free
Venison medallions done right: with thyme butter, with real technique and a good rest.
Venison & Big Game
Members
Honest venison ribeye and charred root vegetables, done the way the camp likes it.
Venison & Big Game
Free
Pan-Seared venison steak with smashed garlic potatoes, built for a hungry table after a long day out.
Venison & Big Game
Members
A wild-game plate: elk loin with juniper butter, cooked with a close eye and a hot pan.
Venison & Big Game
Free
Venison sirloin in a bourbon pan sauce -- seared with a hard crust and rested before the knife.
Venison & Big Game
Members
Slow and simple venison medallions with juniper butter, full of deep, wood-smoke flavor.
Venison & Big Game
Free
Venison backstrap done right: with juniper butter, with real technique and a good rest.