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An Outdoor Brand Co. Family
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Field to table. The way it should be.
Low and slow smoked backstrap with a coffee-chili rub. The best cut, treated right.
Hearty ground venison chili with beans, peppers, and a touch of dark beer.
Crispy skin, medium-rare center. Served with a cherry reduction and roasted root vegetables.
Classic comfort food with wild pheasant, seasonal vegetables, and a flaky butter crust.
Soy, Worcestershire, and black pepper marinade. Dehydrated to perfection for the blind.
Slow-cooked goose with chipotle, pickled onions, and fresh cilantro on corn tortillas.
The tenderloins wrapped in thick-cut bacon, seared in cast iron, and finished with a balsamic glaze.
A thick, hearty stew with chunks of venison, potatoes, carrots, and parsnips in a rich gravy.
Homemade ground venison sausage patties seasoned with sage, maple, and a kick of red pepper.
A classic summer sausage with mustard seed, garlic, and a hint of smoke. Perfect with crackers and cheese.
Tender sliced venison in a creamy mushroom sauce served over egg noodles.
Juicy smash-style venison burgers topped with caramelized onions and aged cheddar.
A whole wild duck smoked low and slow with a maple-soy brine and apple wood.
Jalapeño halves stuffed with cream cheese and duck, wrapped in bacon, and grilled until crispy.
Cured and smoked goose breast with a black pepper and coriander bark. Better than the deli.
Leftover duck meat stir-fried with day-old rice, vegetables, soy sauce, and a fried egg on top.
Thin-sliced snow goose breast marinated in teriyaki and black pepper. A blind-bag essential.
Bite-sized teal breast pieces grilled on skewers with peppers, onions, and a sticky teriyaki glaze.
A rich, dark roux gumbo loaded with wild duck, andouille sausage, and the holy trinity.
Buttermilk-soaked rabbit pieces fried golden in a seasoned flour coating. True country cooking.
Rabbit pieces braised in white wine and finished with a Dijon mustard cream sauce.
Tender rabbit simmered in a savory broth with root vegetables and fluffy drop dumplings.
Rabbit slow-cooked with cumin, lime, and green chiles. Shredded and piled on tortillas.
Marinated rabbit pieces grilled over charcoal and basted with a rosemary-thyme compound butter.
Creamy Arborio rice with braised rabbit, wild mushrooms, Parmesan, and fresh herbs.
Classic Southern buttermilk-brined squirrel, double-dredged and fried to golden perfection.
Squirrel simmered until fork-tender in a savory broth with fluffy homemade dumplings.
A rich, dark Cajun stew with squirrel, andouille sausage, peppers, and a spicy roux base.
A comforting pot pie filled with braised squirrel, root vegetables, and a golden puff pastry crust.
A Southern classic loaded with squirrel, lima beans, corn, and a sweet tomato-based broth.
Squirrel legs slow-cooked in oil until meltingly tender. An elevated preparation for small game.