Culinary

Field Ethos Cooking Content

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

Maui Nui Loco Moco

Elk Bulgogi

Peach Barbecued Quail & Smoked Cheese Grits

Bourbon Basil Strawberry Smash

Chicken Fried Venison Steak & Gravy