Wisdom's Wild Kitchen

From harvesting and cooking wild rice, to preparing wild game, Tom shares a creative perspective on wild food.  After cooking his way through highschool and college, Tom gained a talent for developing unique wild game dishes.  He has served as chef for the University of Montana's 'Hunting for Sustainability' program at Boone & Crockett's 'Theodore Roosevelt Memorial Ranch.'  His recipes have been featured in Pheasants Forever Magazine, Montana Outdoors, Backcountry Journal, the Backcountry Hunters & Anglers 2020 calendar, Mountain West News Bureau Radio and on Filson Instagram Live.

Pictured: Dusky Grouse Cake on Smoked Elk Heart 'Wild & Dirty Rice', garnished with Maple-Candied Cayenne Meyers Lemon and Creme Fraiche.  Served at the the 2018 Backcountry Hunters & Anglers 'Field to Table Dinner'.

Stay tuned for semi-regular posts to this web log.