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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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