Culinary

Field Ethos Cooking Content

Bison Rum Short Ribs

Wild Turkey Adobo

Venison Parmesan…burger?

The Mezcal Negroni

Spicey Rum Dove

Slow Braised Antelope Ragu

Buttermilk Fried Wild Quail with Hot Honey over Crispy Jalapeño Cheddar Grits

Wild Duck Confit

Persimmon & Apple Moonshine Smoked Wild Turkey

Grilled Venison Backstrap with Gremolata

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