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  • This is the “churched-up” version of a camp meal I cooked while chukar hunting recently. It’s antelope sausage seasoned with apples, herbs, and onions. 
People tend to complain about the prominent sage flavor of pronghorn. I think it’s delicious and want to enhance this attribute instead of mask it. 
It’s served with sweet potatoes Anna and sautéed cabbage for a quintessential, fall-flavored dish.

Want the recipe? It’s on the @meateater website, link in my bio.
  • This is the “churched-up” version of a camp meal I cooked while chukar hunting recently. It’s antelope sausage seasoned with apples, herbs, and onions.
    People tend to complain about the prominent sage flavor of pronghorn. I think it’s delicious and want to enhance this attribute instead of mask it.
    It’s served with sweet potatoes Anna and sautéed cabbage for a quintessential, fall-flavored dish.

    Want the recipe? It’s on the @meateater website, link in my bio.
  • 1,791 45 14 November, 2019
  • Cook a whole shoulder using a @westonbrands sous vide device for juicy, shredded meat. 
Marinade: 6 garlic cloves, 2t. Oregano, 1t. each of Red pepper flakes & Cumin, 1T. Kosher salt, 1/2t. Black pepper, 1/4 C. each of Lime Juice & EVOO. 
Cook at 165 degrees for 16-24 hours, or until tender. Use a lid, plastic wrap, or ping pong balls to cover water while cooking to avoid excess evaporation. 
You can fry the shredded meat for a crispy texture, or soak it in reserved juices for more flavor.

Serve with rice and beans, plantains, or sweet potatoes. A fresh salad and mango salsa also works perfect!
  • Cook a whole shoulder using a @westonbrands sous vide device for juicy, shredded meat.
    Marinade: 6 garlic cloves, 2t. Oregano, 1t. each of Red pepper flakes & Cumin, 1T. Kosher salt, 1/2t. Black pepper, 1/4 C. each of Lime Juice & EVOO.
    Cook at 165 degrees for 16-24 hours, or until tender. Use a lid, plastic wrap, or ping pong balls to cover water while cooking to avoid excess evaporation.
    You can fry the shredded meat for a crispy texture, or soak it in reserved juices for more flavor.

    Serve with rice and beans, plantains, or sweet potatoes. A fresh salad and mango salsa also works perfect!
  • 1,219 53 7 November, 2019
  • The first few times I made sausages didn’t end with the best results. The casings were chewy even when seared or grilled over very high heat 😖 Thankfully I’ve improved enough to give you this hot tip: let the links air dry in the fridge, uncovered, for a few hours & up to a day. This allows the flavors to meld and the casings to dry and “stick” to the meat inside. It results in that distinctive “snap” when you bite into it.
  • The first few times I made sausages didn’t end with the best results. The casings were chewy even when seared or grilled over very high heat 😖 Thankfully I’ve improved enough to give you this hot tip: let the links air dry in the fridge, uncovered, for a few hours & up to a day. This allows the flavors to meld and the casings to dry and “stick” to the meat inside. It results in that distinctive “snap” when you bite into it.
  • 1,731 42 22 hours ago
  • 7 years that's how long it took me to finally fill my buck tag.
7 years of missed opportunities, mistakes, and heartbreaks. 
7 years of wonderful memories, beautiful sits in the woods, and date nights in a tree stand.
.
.
This year I started out with my new Mathews Mission Bow and HHA sight, it is by far the best shooting I've done and the most confident I've been with a bow in those 7 years. Unfortunately for me, midway through the season an old horseback riding injury decided to flair up putting a major damper on my hunting time. Trevor kept reminding me it's ok to try to harvest with a crossbow, but I wouldn't hear of it. That's until the injury got so bad I could hardly sit in a tree let alone feel confident with my shooting abilities. I was devastated, I wholeheartedly wanted the first buck I took to be one with my compound bow but knowing things don't always work out how we want... Swallowing my pride I made the transfer and was so lucky to harvest this beautiful, chocolate ten. I thought shooting a crossbow would somehow taint the trophy for me but in all honesty I couldn't happier! I am so incredibly blessed and as corny as it sounds my heart is so full, and so is our freezer!
  • 7 years that's how long it took me to finally fill my buck tag.
    7 years of missed opportunities, mistakes, and heartbreaks.
    7 years of wonderful memories, beautiful sits in the woods, and date nights in a tree stand.
    .
    .
    This year I started out with my new Mathews Mission Bow and HHA sight, it is by far the best shooting I've done and the most confident I've been with a bow in those 7 years. Unfortunately for me, midway through the season an old horseback riding injury decided to flair up putting a major damper on my hunting time. Trevor kept reminding me it's ok to try to harvest with a crossbow, but I wouldn't hear of it. That's until the injury got so bad I could hardly sit in a tree let alone feel confident with my shooting abilities. I was devastated, I wholeheartedly wanted the first buck I took to be one with my compound bow but knowing things don't always work out how we want... Swallowing my pride I made the transfer and was so lucky to harvest this beautiful, chocolate ten. I thought shooting a crossbow would somehow taint the trophy for me but in all honesty I couldn't happier! I am so incredibly blessed and as corny as it sounds my heart is so full, and so is our freezer!
  • 1,761 266 14 November, 2019
  • We all have our favorite way of cutting and cooking up a backstrap. Perhaps this information has been passed down to you, maybe you’ve discovered a method you love on your own. My latest article covers the basic technique for searing backstrap steaks. But before cooking the meat, you should think about how you’ll cut into serving pieces. I suggest slicing the center and back end of the loin (narrow portion closer to the hindquarter) into symmetrical filets. You can tie with twine to hold a tall shape - makes for a beautiful presentation. Of course, not many will complain if you used bacon instead. 
To get more details on this cut or how to cook venison steaks, click the link in bio.
  • We all have our favorite way of cutting and cooking up a backstrap. Perhaps this information has been passed down to you, maybe you’ve discovered a method you love on your own. My latest article covers the basic technique for searing backstrap steaks. But before cooking the meat, you should think about how you’ll cut into serving pieces. I suggest slicing the center and back end of the loin (narrow portion closer to the hindquarter) into symmetrical filets. You can tie with twine to hold a tall shape - makes for a beautiful presentation. Of course, not many will complain if you used bacon instead.
    To get more details on this cut or how to cook venison steaks, click the link in bio.
  • 1,892 27 5 October, 2019
  • Wild food in our own backyard. 
Last weekend @radriguezinc and I took the kids downtown to the waterfront to go fishing. There was a crowd of people already lined up in the dark with fluorescent jigs already deep in the water. 
We joined the line up and after a bit of patience and of course some trial and error we pulled up our first squid. 
The next day we feasted in fried calamari with pepperoncini aioli (Mayo, diced pepperoncini, dill, sea salt). Squid are sustainable, delicious, and if you live in Seattle they are practically in your backyard.
  • Wild food in our own backyard.
    Last weekend @radriguezinc and I took the kids downtown to the waterfront to go fishing. There was a crowd of people already lined up in the dark with fluorescent jigs already deep in the water.
    We joined the line up and after a bit of patience and of course some trial and error we pulled up our first squid.
    The next day we feasted in fried calamari with pepperoncini aioli (Mayo, diced pepperoncini, dill, sea salt). Squid are sustainable, delicious, and if you live in Seattle they are practically in your backyard.
  • 762 25 15 November, 2019

Latest Instagram Posts

  • Wow! Day six of a six day whitetail deer hunt.  Was planning to hunt until 10 am and then head back to truck and pack up camp.  At 9:58 I snuck up on this guy in his bed.  Feeling very fortunate to have had success on this hunt. I have hunted this area for 30 years, and this was the most challenging year ever to find deer.  The old boys are still at camp trying to find a buck, and they have been hunting this area for over 40 years. The consensus - There are simply no deer around. Why? #1 reason is logging the critical winter range for deer. #2 might be the effectiveness of the whitetail doe hunt.  Longer conversation warranted here. Maybe time to get the podcast machine going with an expert on managing the deer population in BC. #whitetail #bchunting #backcountryhuntersandanglers #eatwild #eatwhatyoukill #knowwhereyourfoodcomesfrom #deer #buck #hunting #wildlifemanagement
  • Wow! Day six of a six day whitetail deer hunt. Was planning to hunt until 10 am and then head back to truck and pack up camp. At 9:58 I snuck up on this guy in his bed. Feeling very fortunate to have had success on this hunt. I have hunted this area for 30 years, and this was the most challenging year ever to find deer. The old boys are still at camp trying to find a buck, and they have been hunting this area for over 40 years. The consensus - There are simply no deer around. Why? #1 reason is logging the critical winter range for deer. #2 might be the effectiveness of the whitetail doe hunt. Longer conversation warranted here. Maybe time to get the podcast machine going with an expert on managing the deer population in BC. #whitetail #bchunting #backcountryhuntersandanglers #eatwild #eatwhatyoukill #knowwhereyourfoodcomesfrom #deer #buck #hunting #wildlifemanagement
  • 28 1 15 minutes ago
  • Foraged a bouquet of Lawyers Wigs... #ididntmakethatup #lawyerswigmushroom ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀#shaggymane #fungibouquet #mushroomforaging #pnwmushrooms #foraging #imafungi #foragingforfood #bclifestyle #inkcaps #mushroomspotting #eatwild #sunshinecoastbc #mushrooms #herpnwlife #fallfinds #fallinbc
  • Foraged a bouquet of Lawyers Wigs... #ididntmakethatup #lawyerswigmushroom ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #shaggymane #fungibouquet #mushroomforaging #pnwmushrooms #foraging #imafungi #foragingforfood #bclifestyle #inkcaps #mushroomspotting #eatwild #sunshinecoastbc #mushrooms #herpnwlife #fallfinds #fallinbc
  • 15 0 1 hour ago
  • 3 months ago yesterday i lost a great friend and another father figure. I harvested a big deer 3 months to the day after this loss. And today i use his knife to butcher this deer. #eatwild #wildvenison @buckknives
  • 3 months ago yesterday i lost a great friend and another father figure. I harvested a big deer 3 months to the day after this loss. And today i use his knife to butcher this deer. #eatwild #wildvenison @buckknives
  • 5 0 3 hours ago
  • So my youngest son got his first buck!! Super proud of him he endured the cold weather and sat out in the blind pretty much all day.  Afterwards while I was dragging the deer back my son looks at me and said “Dad I am super grateful that you take out your time to take me deer hunting and spend time with me.” If he only new that taking him out hunting was my favorite thing to do.#deerhunting #michiganopeningday #hunting #firstbuck #eatwhatyoukill #eatwild #huntwithyourkids #
  • So my youngest son got his first buck!! Super proud of him he endured the cold weather and sat out in the blind pretty much all day. Afterwards while I was dragging the deer back my son looks at me and said “Dad I am super grateful that you take out your time to take me deer hunting and spend time with me.” If he only new that taking him out hunting was my favorite thing to do. #deerhunting #michiganopeningday #hunting #firstbuck #eatwhatyoukill #eatwild #huntwithyourkids #
  • 16 3 4 hours ago
  • Had the great fortune to spend a week in the backcountry with friends hunting mule deer. These mountains test your will and fortitude. It is good to be tested at times. Those tests make us better. This is an amazing wild place. Chasing mule deer in these hills is humbling at times but always gratifying. #idahome #thefrank #muledeerhunting #fueledbynature #eatwild
  • Had the great fortune to spend a week in the backcountry with friends hunting mule deer. These mountains test your will and fortitude. It is good to be tested at times. Those tests make us better. This is an amazing wild place. Chasing mule deer in these hills is humbling at times but always gratifying. #idahome #thefrank #muledeerhunting #fueledbynature #eatwild
  • 48 3 13 hours ago
  • Pere David eye of the round.  Seasoned with #traegercoffeerub and cooked at 425° for about 10 minutes.  Dipped in the smokey maple balsamic reduction.  Better than moose...for real!! The Pere David's deer (Elaphurus davidianus) only is known now in captivity, in the wild they were extinct in the 19th century. However, it has been reintroduced in Nan Haizi Milu Park, Beijing and Dafeng Reserve, Jiangsu Province in the 1980's. After the publication of his discovery, by father Armand David, working as a French missionary in China, the animals soon were extinct in the wild. The last remaining herd was in a preserve of the emperor and was eaten by Western and Japanese troops during the Boxer Rebellion.  Before that, a small number of Père David's Deer was exported to England, were they were bred further. All living Pere David's deer come from this single herd. It is now classified as 'critically endangered'. The Père David's Deer is very fond of water, unlike other deer species... The Chinese gave it the name "sze pu shiang" which means "none of the four", as it has a tail of a donkey, a neck like a camel, antlers of a deer, and hooves of a cow, but it doesn't look like any of them...
Watch for that donkey tail....I'm still going to do something with that!
#wyldgourmet #skillstoskillet #kampkukbuk #provider #trophymeal #eatwildfood #cookwild #wildwomen #womenwineandswine #campchef #kampkuk #traegergrills #traegerculinary #basecamp #processyourownmeat #eatwild #cookwild #eatwhatyoukill #peredavidsdeer
  • Pere David eye of the round. Seasoned with #traegercoffeerub and cooked at 425° for about 10 minutes. Dipped in the smokey maple balsamic reduction. Better than moose...for real!! The Pere David's deer (Elaphurus davidianus) only is known now in captivity, in the wild they were extinct in the 19th century. However, it has been reintroduced in Nan Haizi Milu Park, Beijing and Dafeng Reserve, Jiangsu Province in the 1980's. After the publication of his discovery, by father Armand David, working as a French missionary in China, the animals soon were extinct in the wild. The last remaining herd was in a preserve of the emperor and was eaten by Western and Japanese troops during the Boxer Rebellion. Before that, a small number of Père David's Deer was exported to England, were they were bred further. All living Pere David's deer come from this single herd. It is now classified as 'critically endangered'. The Père David's Deer is very fond of water, unlike other deer species... The Chinese gave it the name "sze pu shiang" which means "none of the four", as it has a tail of a donkey, a neck like a camel, antlers of a deer, and hooves of a cow, but it doesn't look like any of them...
    Watch for that donkey tail....I'm still going to do something with that!
    #wyldgourmet #skillstoskillet #kampkukbuk #provider #trophymeal #eatwildfood #cookwild #wildwomen #womenwineandswine #campchef #kampkuk #traegergrills #traegerculinary #basecamp #processyourownmeat #eatwild #cookwild #eatwhatyoukill #peredavidsdeer
  • 67 3 17 hours ago
  • Grateful to the New England Acorn Cooperative for letting me trail around with recording gear and cameras for the afternoon! I learned-and ate!-so many great things. Can’t wait to share with ya’ll on upcoming Local Food Reports. #wcai #eatwild #localfood
  • Grateful to the New England Acorn Cooperative for letting me trail around with recording gear and cameras for the afternoon! I learned-and ate!-so many great things. Can’t wait to share with ya’ll on upcoming Local Food Reports. #wcai #eatwild #localfood
  • 31 2 18 hours ago
  • The first few times I made sausages didn’t end with the best results. The casings were chewy even when seared or grilled over very high heat 😖 Thankfully I’ve improved enough to give you this hot tip: let the links air dry in the fridge, uncovered, for a few hours & up to a day. This allows the flavors to meld and the casings to dry and “stick” to the meat inside. It results in that distinctive “snap” when you bite into it.
  • The first few times I made sausages didn’t end with the best results. The casings were chewy even when seared or grilled over very high heat 😖 Thankfully I’ve improved enough to give you this hot tip: let the links air dry in the fridge, uncovered, for a few hours & up to a day. This allows the flavors to meld and the casings to dry and “stick” to the meat inside. It results in that distinctive “snap” when you bite into it.
  • 1,731 42 22 hours ago
  • Excellent opportunity for a really special Arizona Javelina hunt. @huntgathercook Hank Shaw will be chef and @johnstallone and crew will be your guides. Fully outfitted (lodging & meals included) for $1950. 3 days between Feb 21-27. It'll be rifle season but you can use a bow.  TAGS GO ON SALE MONDAY so act FAST! Let me know!

You'll fly into Tuscon Arizona.  Or Drive ✈️🚙🏍️🚲🛴🛹🛸🐗👨🏼‍🍳🍖 #javelina #hunting #meateating #chef #wildgame #eatwild #guidelife #huntgathercook
  • Excellent opportunity for a really special Arizona Javelina hunt. @huntgathercook Hank Shaw will be chef and @johnstallone and crew will be your guides. Fully outfitted (lodging & meals included) for $1950. 3 days between Feb 21-27. It'll be rifle season but you can use a bow. TAGS GO ON SALE MONDAY so act FAST! Let me know!

    You'll fly into Tuscon Arizona. Or Drive ✈️🚙🏍️🚲🛴🛹🛸🐗👨🏼‍🍳🍖 #javelina #hunting #meateating #chef #wildgame #eatwild #guidelife #huntgathercook
  • 59 4 23 hours ago
  • Back in stock: wild, line caught smoked coho salmon in shelf stable jars. Come get yours at the Leander Farmers Market today. Open til 1pm!
  • Back in stock: wild, line caught smoked coho salmon in shelf stable jars. Come get yours at the Leander Farmers Market today. Open til 1pm!
  • 18 1 23 hours ago
  • Time for some locally sourced sirloin. Home butchering is easy and much cleaner than you think. Whitetail rear quarter, aged one week. #eatwild #ohiohunting #meadiumrareplease
  • Time for some locally sourced sirloin. Home butchering is easy and much cleaner than you think. Whitetail rear quarter, aged one week. #eatwild #ohiohunting #meadiumrareplease
  • 25 1 16 November, 2019
  • Yesterday I tagged out in SK! Not every trophy has massive antlers. This deer checked a lot of boxes off for me. 
First off, it was my first self filmed hunt with a successful ending. 
Secondly, he was the first deer I harvested off my own land.

Finally, it was shot with my bow in rifle season (hence why I am wearing orange). The true trophy here is the meat which I have already butchered, vacuumed sealed and frozen. With that being said, if a giant walked out I wouldn’t have passed him up. 
#hunting #eatwild #protein #organic #deer #venison #archery #hunt #buck #bbq #grill #recipe #cleaneating #trophy #meateater #meathunter #butcher #gwg
  • Yesterday I tagged out in SK! Not every trophy has massive antlers. This deer checked a lot of boxes off for me.
    First off, it was my first self filmed hunt with a successful ending.
    Secondly, he was the first deer I harvested off my own land.

    Finally, it was shot with my bow in rifle season (hence why I am wearing orange). The true trophy here is the meat which I have already butchered, vacuumed sealed and frozen. With that being said, if a giant walked out I wouldn’t have passed him up.
    #hunting #eatwild #protein #organic #deer #venison #archery #hunt #buck #bbq #grill #recipe #cleaneating #trophy #meateater #meathunter #butcher #gwg
  • 1,574 63 16 November, 2019
  • Tis the season... for freezin’
  • Tis the season... for freezin’
  • 29 5 16 November, 2019
  • 猟期解禁日は綺麗な朝からスタート☀️ 自分の脂でネギを焼いて鴨ネギに🦆
締めは鴨南蛮そばかな🤔

ガラは出し取ってガラに残った肉は角平アニキに教えてもらったリエットかなぁ

捨てるとこなし!
#eatwild 
#解禁日
#猟友会
  • 猟期解禁日は綺麗な朝からスタート☀️ 自分の脂でネギを焼いて鴨ネギに🦆
    締めは鴨南蛮そばかな🤔

    ガラは出し取ってガラに残った肉は角平アニキに教えてもらったリエットかなぁ

    捨てるとこなし!
    #eatwild
    #解禁日
    #猟友会
  • 16 3 16 November, 2019
  • I’m really really digging the texture
  • I’m really really digging the texture
  • 159 19 16 November, 2019
  • Just got back from Bayou La Batre, AL with a load of my products.  Please DM me for any questions you may have regarding my specialty seafood and pricing. We only use the freshest wild-caught, domestic seafood in all of our products. The crab meat we use is literally swimming the night before we make them.  They are flash frozen @ -20 degrees and then immediately vacuum sealed air tight and never thawed until they reach the consumers hands.  My packaged crab cakes are 70% crab meat per cake and are great to have in the freezer at all times. Everything is packaged and ready to be put in oven or put in freezer. They only take 30 min max in oven and they are good up to a year in the freezer (we have tested the quality after that long). You can find my products at the following places to name a few: My House (Crestline Park, Birmingham) #madefromscratch
/ @gourmadekitchen (Tuscaloosa) #madetoserve / @marithymeseafoodcompany (Chattanooga) #eatwild / Hoover Seafood / Sextons (Cahaba Height) #sextonsseafoodcahabaheights / Blalock’s (Orange Beach & Gulf Shores) / Hotel Monteleone (New Orleans) / The World Famous Joe Patti’s (Pensacola, FL) -
I appreciate all of your support and look forward to hearing from anyone that has questions and/or would like to place an order.  @thomaspersinger @rebeccatpatterson @taylorcpearce
  • Just got back from Bayou La Batre, AL with a load of my products. Please DM me for any questions you may have regarding my specialty seafood and pricing. We only use the freshest wild-caught, domestic seafood in all of our products. The crab meat we use is literally swimming the night before we make them. They are flash frozen @ -20 degrees and then immediately vacuum sealed air tight and never thawed until they reach the consumers hands. My packaged crab cakes are 70% crab meat per cake and are great to have in the freezer at all times. Everything is packaged and ready to be put in oven or put in freezer. They only take 30 min max in oven and they are good up to a year in the freezer (we have tested the quality after that long). You can find my products at the following places to name a few: My House (Crestline Park, Birmingham) #madefromscratch
    / @gourmadekitchen (Tuscaloosa) #madetoserve / @marithymeseafoodcompany (Chattanooga) #eatwild / Hoover Seafood / Sextons (Cahaba Height) #sextonsseafoodcahabaheights / Blalock’s (Orange Beach & Gulf Shores) / Hotel Monteleone (New Orleans) / The World Famous Joe Patti’s (Pensacola, FL) -
    I appreciate all of your support and look forward to hearing from anyone that has questions and/or would like to place an order. @thomaspersinger @rebeccatpatterson @taylorcpearce
  • 32 1 16 November, 2019