Stack of three pancakes topped with whipped cream on a white plate, with a fork and knife beside it on a napkin, on a dark wooden table.
Steak with grilled roasted potatoes and roasted jalapeño peppers on a sizzling cast iron platter.
A chocolate lava cake with melted chocolate cascading down the sides.

Food’s at the heart of everything we do. Here are some of the recipes we’ve collected over the years, shared by our hunters, guides, and friends.

Phil’s Famous Blueberry pancakes

  • 2 cups all-purpose flour

  • 2 tbsp sugar

  • 2 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp fine salt

  • 2 cups buttermilk

  • 2 large eggs

  • 3 tbsp melted butter (plus more for the pan)

  • 1 tsp vanilla extract

  • fresh or frozen blueberries (measure with your heart. if frozen, do not thaw.)

Directions:

  • Heat a skillet or griddle over medium.

  • Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.

  • In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla.

  • Combine gently: Pour wet into dry. Stir until just combined — the batter should be lumpy.

  • To cook, lightly butter the pan and pour ¼ cup of batter for each pancake, and drop blueberries on top.

  • Cook until bubbles form and edges set, about 2–3 minutes. Flip and cook 1–2 more minutes.

  • Serve warm with extra butter and maple syrup or powdered sugar.

Venison Heart tartare

  • 8-10 oz diced venison heart meat (trimmed, and very cold - we deep freeze before eating raw, and it’s easier to finely dice when the meat is still slightly frozen.)

  • 2 tbsp minced shallott

  • 2 tbsp minced cornichons

  • 2 tbsp minced capers

  • 2 tbsp minced parsley

  • 1 egg yolk

  • 1 tbsp worcestershire

  • 1/2 tbsp smooth dijon mustard

  • 1/2 tbsp whole grain mustard

  • salt and pepper to taste

Directions:

  • Mix all ingredients other than meat and egg yolk.

  • Add meat, and mix to combine.

  • Use a ring mold or ramekin to shape mixture and turn out onto a cold plate.

  • Press a small dent into the top of the mixture using the back of a spoon.

  • Place egg yolk in the indentation.

  • Serve with toasted baguette or crostini, pickled vegetables, cornichons, and whole grain mustard.

Chesscake

  • 1 box yellow cake mix

  • 1 stick of butter

  • 3 eggs

  • 1 tsp vanilla extract

  • 1 8 oz package cream cheese (softened)

  • 16 oz confectioners sugar

Directions:

  • Preheat oven to 350°

  • Mix cake mix, butter, 1 egg, and vanilla until crumbly, and press into a 9 x 13 baking dish.

  • Mix cream cheese, 2 eggs, and 16 oz confectioners sugar until mixed and creamy. Pour on top of cake mix in baking pan.

  • Bake for 45-50 minutes in an ungreased pan until lightly browned on top. Let cool before cutting into squares. Store in freezer, and serve cold.

Joe’s Chocolate chip cookies

  • we dont know

  • he won’t tell us

Directions:

  • No really, he won’t tell us. We’re not sure his wife even knows.

Duck fat roast potatoes

  • ¼ cup rendered duck fat

  • 4 lbs russet or yukon gold potatoes, (peeled and chopped in 2-3" chunks.)

  • 1 tbsp chopped fresh rosemary

  • salt and pepper

Directions:

  • Preheat the oven to 450, and place a cast iron pan inside with 1/4 cup duck fat. It will get HOT in 20-30 mins or so.

  • Par boil the potatoes in salted water (don’t be shy with the salt!)

  • Drain the potatoes, return them to the pot, and give them a good shake. (30 seconds with the lid on.)

  • Very carefully, add the potatoes to the preheated skillet of duck fat in the oven, and let cook undisturbed for 30 minutes. Salt and toss the potatoes, and roast for an additional 30 minutes. Top with salt, pepper, and rosemary before serving.