bowhunting wild food - Chris Eberhart

Most Recent Blog Entries

Fast Food Venison – The Eberhart Way

By Chris Eberhart Like everyone else I am fairly busy and don’t always have time to cook elaborate meals. In fact, most days I don’t have a lot of time. Still I want to enjoy great food and eat healthy. Some eating habits take years to form, and when you get used to them they are nothing special. I thought this about my standard venison dish before I shared it with a friend recently. The positive reaction from my friend made me realize th...

Road Kill Dinner

It was bitter cold, like it has been most of the winter. A few minutes before I was leaving on a business trip I stepped outside to warm up my van and toss my suitcase in the back. While I was standing there a car sped down the road in a cloud of snow, way too fast for the rough county road any time of year, not to mention that it was snow covered and icy. My initial thought was simply that whoever sat at the wheel was speeding towards a...

Hunting is Changing – for the Better

By Chris Eberhart For decades hunter numbers had been declining. More and more hunting was seemingly being pushed into a peripheral existence, with its very own media limited to a small segment of the population. It almost seemed as though hunting had become its own club, difficult to enter or even understand from the outside. The anti hunting crowd predicted the demise of hunting as the demographic shrunk and aged. There seemed to be a...

Coquilles Saint-Jacques a L’Ail (Scallops with Garlic and Basil)

By Chris Eberhart Okay, so I didn’t hunt the scallops. I didn’t even gather them. In fact, a friend of mine had some scallops and asked me if I knew of a good recipe. Never one to turn down anything seafood, and quite fond of scallops, of course I found a recipe, post haste. As the title implies this one is French. Having traveled around big parts of France I can tell you as far as cooking is concerned that place is wonderful. This recipe is clos...

Schnitzel – Wild Turkey Variety

By Chris Eberhart One of my first tastes of tradition German/Austrian food was schnitzel. I was fresh off the plane about twenty years ago, and wanted a taste of indigenous Germanic food culture. I didn’t know what to expect and was somewhat surprised when a dish appeared on the table that resembled my own grandmother’s breaded venison steak. Schnitzel is easy comfort food, and my own Germanic roots were obvious that day. It seems schnit...

Spring Scouting with Chris Eberhart

Learn to Hunt: The Eberhart Way Chris Eberhart’s Scouting Service and Bowhunting Instruction The key to regular success hunting mature pressured bucks is scouting, preparation, and planning. It has taken the Eberhart family decades of intense bowhunting to develop a unique and highly successful hunting style, and I would like to share it with you. You can learn much of our system through our books and videos, but nothing comes close to hands on...

Venison Filet with Tomato and Portobello Mushroom Game Stock Gnocchi

By Chris Eberhart Potato noodles are great stuff, and in case you weren’t aware of this: Gnocchi are the Italian version of the potato noodle. This recipe is simply an Italian twist added to venison filet. The main focus is the complementary taste nuances added by matching venison to gnocchi, tomatoes, Portobello mushrooms, shallots, parsley, garlic, and game stock. And you can’t forget the olive oil. Ingredients: A pound or two of venis...

Wild Boar Juniper Cotelettes

By Chris Eberhart I picked up some wild pig cotelettes from my friend Adam G that he shot in Texas this fall. If you follow this blog at all, you know that I am extremely fond of just about everything wild boar. These are simply some of the finest tasting animals out there –apart from rutty old boars that is. Fresh off of making a batch of venison stock I was looking for a way to incorporate the stock and come up with an uncommon but subtle tast...

Wildschweinpfeffer

By Chris Eberhart It’s sort of like Hasenpfeffer, but with wild boar instead of wild hare. Wild boars are on the verge of becoming a huntable species all across the U.S., like it or not here they come. They are established in the South and Southwest, are a plague in Texas, and are found as far north as Michigan and New York. How they arrived where they did is in some cases disputable, but that doesn’t matter because they are almost impossi...

Canning with Lorna

By Chris Eberhart At the beginning of the season I had a great offer that I just couldn’t refuse. A couple days before the opening of the Michigan bow season I incidentally met up with my brother-in-law’s mother, Lorna. She is perhaps in her seventies and was born, raised, and spent almost her entire life on farms in rural central Michigan. She is a recipe and cooking reservoir of unbelievable depth. Her home cooking is old style and sim...