This week's recipe brought to you by: Kristy Crabtree InstagramFacebooknevadafoodies.com   Every Meal Tells a Story I never grew up in a family of hunters or outdoorsmen. I never knew what it was like to go fishing, camping, shoot a gun or even think of harvesting an animal for food. Then at an early age I met a hunter who introduced me to an entirely new world I never knew existed. What can I say…I was hooked. Over the next decade we explored Nevada’s back roads photographing every day of each sunrise to the end of the day’s sunset....

This week's recipe brought to you by Chris Whonsetler Instagram: fromfieldtotable Facebook: From Field To Table YouTube: From Field to Table Website: www.FromField-ToTable.com     A Culinary Comparison in Meat Cooking Methods Let me preface this culinary comparison (aka: an experiment) with a statement. I am not a chef. I am a photographer who loves food, a curious dude who likes to explore different methods and practices in the kitchen. That being said this is more of a journal of what I am doing vs a step by step how to guide. I’ll let you know most of my settings, but overall we’ll be...

This week's recipe brought to you by: Victoria Loomis the Gatherin' Girl InstagramFacebook Her Website   Kicking off the summer and celebrating the reopening of frog season with none other than Sauteed Frog Legs. Frog legs rank high in my list of favorite things to eat. If prepared right they are hard to beat. Lean on acidity to help break them down and you won’t be disappointed.  Pairs well with: Shiner Weisse N’ Easy Wheat beer brewed with Texas dewberries. Dewberries are another summer favorite of mine. This beer pairs perfectly in season , and certainly in flavor with the sauteed frog...

This week's recipe brought to you by: Annie Weisz with Peak to Plate www.instagram.com/peak.to.plate/www.peaktoplate.com   Who doesn’t love a good sandwich? This Philly cheesesteak only takes a few simple ingredients and comes together pretty quickly once the meat is sliced. This recipe is a great use for roasts if you still have some sitting in your freezer! WHAT CUT OF MEAT DO I USE FOR A PHILLY CHEESESTEAK? Thinly sliced ribeye steak is the traditional meat for Philly cheesesteaks. The venison equivalent of the ribeye is the backstrap or loin but you can use just about any cut of meat...

As hunters, conservationist and stewards of the land we all have the common ground of knowing and understanding our food source. From lean red meat of elk and deer, fish both fresh and saltwater to game birds, most of our freezers have some assortment of wild game meat at certain times of the year. Every Wednesday we will be releasing tips on processing game, tactics to use in the field and new recipes from contributors across the US.  Our goal is to bring focus back to why we hunt and how we meticulously process our game and bring it to...