The Intrepid Eater

04/20/2026

04/20/2026

Check, check, is this thing still on?

I've briefly logged back into Facebook to make an announcement:

I wrote a children's book!

Going on a Hunting Trip

This book is focused on introducing kids to hunting in a simple, approachable, and entertaining way.

I’ve spent a lot of time writing about hunting—recipes, stories, techniques—but this is something a little different. Bringing young children out on hunts isn't about scoring a trophy rack, limiting out, or even about being successful at all.

It's about introducing them to the woods, the mountains, nature, and animals, as well as the fundamentals of hunting: safety, stillness, controlling emotions, staying hidden, and, the hardest part for a kid, the WAIT.

This rhyming story introduces real examples of nature's curiosities and is perfect for hunting families and nature-loving families alike. Get it for the loved ones/children in your life who hunt, are hunting-curious, or who just want to become more connected to nature and the outdoors.

I hope this book makes it way to you, and if it does, please let me know what you think!

Available on Amazon, or purchase it here: https://lnkd.in/ewTJnRtG

04/20/2026

This week's Wild Game Wednesday is perfect for cold weather cooking. This hearty venison stew is easy to make, packed with protein, and ideal for hunters or anyone looking to cook venison in a bold Mediterranean-style dish.

Check out this weeks recipe here: https://bit.ly/4cqPXQC

Recipe by: .intrepid.eater

03/24/2025

As some of you may have noticed, I haven't been around much of late!

(Edit: the link seemed to be broken for a few of you. I reposted in the comments so give it another try and let me know! - Link to my Substack can be found in the comments!)

After years of using Facebook as a medium for sharing my thoughts, photos, and recipes, I eventually became burnt out.

Between constantly shifting algorithms, social spam, data and identity theft, having to pay to get new followers, having my content being funnelled away from my followers, and proffering my neck to tech bros who would gladly lop off my head for a few more bytes of my information, I found myself done with the whole thing. Just done.

I discovered that I was happy and very willing to leave this stage for greener pastures - which I've done. Since wresting myself away from this app, I've been busy creating a portfolio and selling recipes and articles to publications like MeatEater, Petersen's, Backcountry Hunters and Anglers, Deer and Deer Hunting, Hunting Life, Mule Deer Foundation, Hook and Barrel, and many more.

I've also been continuing my work as managing editor with Harvesting Nature, helping to create a community of like-minded, wild food-focused individuals through the creation of amazing podcasts and excellent online content. We've also been working on writing cookbooks - one of which, The Art of Venison Sausage Making, will be available for sale very soon.

The time spent scrolling and swearing at FB has been redirected to chasing Arrow around the woods and spending time in the kitchen, doing what I do best.

The one thing I miss about all of this is the reason I started it all in the first place: YOU.

The little community that grew out of the seed I planted here some 4 or 5 years ago has buoyed me throughout this entire process and I am nothing but thankful for all of the support all of you have lent me over the years.

I'd like to offer somewhere else to continue being part of it, so I'm starting a Substack (a platform designed for writers and creators to publish newsletters and build a direct relationship with their audience) where I'll share some updates as to what I'm doing with my life and hopefully start producing recipes and essays for readers.

If you'd like to join, I'll include the link in the comments. It will be 100% free for the time being, and mostly free for the foreseeable future. I'm also migrating my dormant email newsletter subscription over to Substack. Please feel free to opt-out if you'd rather not be a part of it.

I'll be leaving my page up and running for posterity's sake, so if you need to find something I wrote about in the past, it will be available for you. I also half-maintain an Instagram page (.intrepid.eater), so definitely check me out there.

I'll likely check in every once in a while but please don't expect timely answers to questions or messages.

Thank you for all of your support; it has allowed me to turn this pandemic-era experiment into an actual career, and I'm so very grateful!

12/24/2024

The Intrepid Eater's Top Wild Sandwich Recipes

I've compiled a list of my favourite wild sandwich recipes from the Intrepid Eater recipe vaults.

Whether it's wild mushrooms, hand-caught fish, venison, moose, duck, goose, beaver, or wild turkey, it's been slapped between two pieces of bread and made extra delicious!

Featured:

The Walleye Rueben
Venison Cube Steak Sandwiches
Nashville Hot Pike Sandwiches
Portuguese Moose Heart Caçoila Sandwiches
Buffalo Chicken of the Woods Sliders
The Best Tuna Melts
Shaved Venison Bagel Sandwiches
Egyptian Duck Liver Sandwiches
Venison Heart Sandwiches with Chimichurri
Fried Lobster Mushroom Po'Boys
Bourbon Brown Sugar Beaver Steak Baguettes
Wild Turkey Pesto Melts
Fried Lemongrass Bluegill Banh Mi
Senegalese Shredded Goose Leg Ndambe
Garlic Butter Panfish Sandwiches
Venison and Provolone Baguette Sandwiches
Bullhead Catfish BLTs
Korean Fried Venison Heart Sandos

Head to the Intrepid Eater website to see all 18 recipes!

12/21/2024

Got an unidentified piece of venison (or beef!) in the bottom of your freezer? Make Venison and Mushroom Gravy on Toast!

This recipe works great with small shoulder, neck, or shank roasts, but can be made with pretty much any cut of meat - including the random bits you may not have labelled as well as you should have!

This venison and mushroom gravy on toast is a great way to utilize a small venison shoulder roast or shank and turn it into pure comfort food!

12/15/2024

Can't help but agree!

12/13/2024

You've probably been seeing some kohlrabi in the grocery stores or your CSA boxes lately as they tend to store well over winter. What do you do with these strange-looking vegetables?

Kohlrabi (one of the many offshoots of the wild cabbage plant that includes broccoli, cauliflower, Brussels sprouts, and more) is actually quite versatile, being perfectly suited to steaming, roasting, stir frying, baking, pickling, etc.

One of its best qualities though, in my opinion, is that it stands in surprisingly well for unripe papaya in the ubiquitous Thai som tam salad.

Another homely winter vegetable, the rutabaga, also works as a papaya substitute.

Try it yourself and let me know what you think!

This is a great solution for what to do with a CSA basket full of kohlrabi!This kohlrabi som tam salad is a take on the traditional Thai salad made with unripe papaya. Kohlrabi manages to stand in effortlessly and green apple adds the appropriate amount of sourness.

12/08/2024

Some food highlights from Harvesting Nature’s 2024 Fall Wild Pig Culinary Camp

I’ve spent the last few days at our Texas Pig Camp cooking up a storm as usual!

It was another great camp where I got to meet some new friends, hang out with old ones, and see people’s eyes light up at the culinary potential for wild pigs.

As has been become the custom, we got to try some fun exotic treats as well.

The menu this year included:

-Tajin dusted pork shoulder sushi rolls with soy lime dipping sauce
-Grand Marnier liver pâté
-Hog shank rillettes
-Sliced tongue with chimichurri
-Breaded and butter-fried testicles
-Grilled Moroccan kidney brochettes wrapped in caul fat
-Teriyaki-glazed heart skewers
-Tropical tequila ribs
-Thai moo menau tenderloin salad
-Pork shoulder Cubano sandwiches
-Wild pork tacos al pastor
-Bbq pork lard cookies
-Pork Parmesan and Caesar salad
-Pork souvlaki and Greek salad
-Wild pork breakfast crunch wraps
-Wild chicharrones

We also had some special bites, like:

-Jalapeño-Honey grilled black bear loin
-Grilled lemon-butter snook
-Alligator and wild pork liver boudin sausage
-Beluga caviar
-Green tomato and okra fritters
-Seared snipe breast and truffles

What a weekend!

Looking forward to a full night’s sleep, and maybe a bit of a fast… that was a lot of food.

If you’re interested in coming to one of our camps, check out Harvesting Nature’s website for more details!

12/03/2024

Just in time for the holiday season!

This wild duck liver pâté is perfect for charcuterie boards laid out for guests and visitors.

You could use Triple Sec or Grand Marnier instead of the Cointreau and even make the pâté out of wild goose, chicken, turkey, or farmed duck livers instead of the wild duck livers I used in this recipe.

Serve on crackers or baguette, on its own or as part of a charcuterie board.

This wild duck liver pâté is perfect for charcuterie boards laid out for the holidays. You could use Triple Sec or Grand Marnier instead of the Cointreau and even make the pâté out of wild goose, chicken, turkey, or farmed duck livers instead of the wild duck livers I used in this recipe. Serve ...