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'.
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