Chef + Plate
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients for Venison 1 pound venison tenderloin, trimmed, cut into medallions 1 tablespoon A1 steak sauce 1 tablespoon soy sauce 2......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients for the Elk Chop 4 elk chops, trimmed well 1 tablespoon olive oil 3 juniper berries, crushed 4 garlic cloves, crushed......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients & Directions for Steak 1 Allow bone-in rib-eye steak (32 to 34 ounces) to come to room temperature. 2 Brush......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients for the Scallops 8 fresh scallops, u/10 size 1 teaspoon olive oil Directions for the Scallops 1 Remove side muscle......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients 4 fresh hog snapper fillets, skinned, pin bones removed 3 tablespoons unsalted butter 4 fresh lemons, sliced thin 8 shallots, s...
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunter
Ingredients 1 red onion cut in quarters 1 ripe peach, pits removed, cut in quarters 4 quail, dressed 2 tablespoons canola oil Salt and freshly ground black pepper 4 slices......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunter
Ingredients 4 quail, dressed Kosher salt and freshly ground black pepper 4 sprigs tarragon 2 tablespoons butter 1 tablespoon canola oil 4-6 cups chicken or vegetable stock 1 cup dry......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunter
Ingredients 4 quail, dressed 3 tablespoons olive oil 1 tablespoon unsalted butter 8 pearl onions, skinned 3 cloves fresh garlic, skinned and chopped 1 red bell pepper, cored and diced......
Filed In: Chef + Plate, Food, Recipe, Restuarant, Toasting the Hunt
Ingredients 4 quail, dressed and split down the backbone 1 pinch salt 1 pinch freshly ground black pepper 1 pinch cayenne pepper 1/8 teaspoon fennel seeds, crushed 4-6 tablespoons aged......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chuck Wagon cook Chef Lenny McNab brings more than 20 years of culinary expertise to his role as executive chef at the Kessler Canyon guest ranch in western Colorado. At......
