Slay to Gourmet: Alaska moose hunt

A year ago, my Uncle Mark called me with an invitation to go to Fairbanks, Alaska, for a week of moose hunting and a getaway from the city. Thankfully I agreed, despite not knowing much about moose, or moose hunting, or Fairbanks, or what the hell I was about to get myself into. I won’t … [ Read more]

Pages: 1 2

Slay to Gourmet: Cassoulet with Spoon and Stable chef-owner Gavin Kaysen

It’s the time of year where most of my game is coming out of the freezer again. Not that it’s a bad thing, but eating through 400 venison sausages could get a little redundant if I simply grilled them every night. To break the monotony, I find that it helps to get a second opinion. … [ Read more]

Slay to Gourmet: Venison Choucroute Garni

Another deer season has come and gone, and so, too, has the mixed bag of emotions with which it comes. Successful hunts, missed opportunities, good company, and the peace and quiet found sitting in the stand will all be put on the shelf until next September. If you were lucky, you probably have venison in … [ Read more]

Slay to Gourmet: Fried Woodcock

Upland hunters may be reluctant to spend their limited time in the field to hunt woodcock due to the small bag limit, or perhaps they just don’t know how good they taste. For whatever reason, woodcock has remained an afterthought in the fall hunting cycle dominated by pheasant and ducks—that is, until now. Fluttering through … [ Read more]

Pages: 1 2

Slay to Gourmet: Maryland Crab Boil

As a professional cook who spent his 20s in kitchens from coast to coast, I’ve grown very fond of the nuances of regional cooking traditions. There are the obvious iconic dishes like gumbo in Louisiana, barbecue in Kansas City, and bagels in NYC. But regional favorites can be as simple as ultra-local cheeses, cured meats, … [ Read more]

Pages: 1 2

Slay to Gourmet: Alaskan Game Dinner

Moose, halibut, rockfish, cod, and salmon with vegetables and an herb vinaigrette My father’s side of my family has a long tradition of hunting. When my uncle Mark suggested having a game dinner at the cabin with animals he’d harvested in Alaska, I was in. After all, a family who slays together, stays together. This … [ Read more]

Pages: 1 2

Slay to Gourmet: Salt-dome walleye

“Slay” photos by John Wipfli “Gourmet” photos by Matt Lien Walleyes and campfires are a big part of living in the Midwest. Just like lobsters come to mind when I think of Maine, and images of mountains pop into my head when I think of Montana, walleyes and campfires are two things that define Midwest … [ Read more]

Pages: 1 2

Slay to Gourmet: Wild Turkey

Field photos by Jon Wipfli, recipe photos by Matt Lien Plain and simple, I love to turkey hunt. It’s the time of year when I get my first taste of spring, and waking up an hour before the sunrise is also something I look forward to. The temperatures are finally rising, ramps are exploding all … [ Read more]

Pages: 1 2

Slay to Gourmet: Walleye Fish Tacos

As the sun starts to hit the tree line, I can feel a noticeable change in the boat. Rod tips start to bounce more frequently, the bait cache is depleting more rapidly, and walleyes start to fill the live well. After a day of musky fishing with minimal action, it’s nice to end a warm … [ Read more]

Slay to Gourmet: 3 Recipes from the Larder

Photos by Matt Lien It’s that time of year again where hunters and fishermen alike find themselves in a lull. Fishing shacks are gone from the quickly receding sheets of ice on the lakes and rivers, and deer stands are abandoned until the next season opener. I, myself, am anxiously waiting for the upcoming turkey … [ Read more]

Pages: 1 2 3 4

Slay to Gourmet: Venison

Story and Slay photos by Jon Wipfli Gourmet Photos by Matt Lien Driving through the silo-dotted Wisconsin landscape in the fall and early winter months is incredible. Fresh falling snow coats the roofs of the barns and blankets the harvested fields with a layer of pristine white, untouched by human activity. My destination is central … [ Read more]

Pages: 1 2

Slay to Gourmet: Wild Duck

Hunting photos by Jon Wipfli Cooking photos by James Eastman Driving north through Wisconsin, my mind kept wandering through what the next couple of days would bring. Coming into this trip, I was hoping to stomp through the woods in search of grouse and woodcock, but with the forecast leaning towards overcast and rainy, I knew … [ Read more]

Pages: 1 2