Wild Game Cooking with Chef Rupert

Chef Rupert demonstrates how to prepare a venison rouladen. kwhunting kwfishing kwadventure

Asian is the theme, so Chef Rupert shows how to prepare Snow Goose Fried rice and duck Spring Rolls

Answering a viewer question, Chef Rupert prepares Snow Goose 2-ways to demonstrate how to maintain tenderness.

Chef Rupert shows how to prepare a delicious and easy Rabbit in mustard sauce with egg noodles.

Chef Robert from Romania demonstrates a traditional Goulash dish with stag then Chef Rupert shows how to prepare a goat vindaloo.

Using Elk, Chef Rupert prepares 2 dishes, elk meatballs and elk bolognese

Out for a BBQ, Chef Rupert prepares a feast with Quail, Elk, and Bison and cooks up elk-bison burgers, grilled quails, and bison steaks with chimichurri and roasted garlic compound butter.

Chef Rupert reviews a couple of viewer recipe submissions and demonstrates a pan-fried Bison Ribeye Steak with Lyonnaise potatoes and a vegetable medley almondine.

The theme is venison. Chef Alphonoso Walker from Florida demonstrates his pan-seared Venison with grits and wild mushrooms, then Chef Rupert prepares a wildflower honey-glazed Venison rack.

Having caught a trout from Lake Ontario, Chef Rupert prepares a Wildflower honey, ginger, and citrus glazed trout with garlic rapini and corn ribs

After a day out on Lake Ontario fishing, Chef Rupert demonstrates how to preserve salmon using cold-smoke, hot smoke, and candied salmon, then later shows how to serve them up with three tasty treats.

Wild Boar 2-ways. Guest Chef Alphonoso Walker from Florida demonstrates how to prepare a wild boar chop with garlic greens, Yukon gold potatoes, and an ancho glaze. Then later Chef Rupert prepares to jerk BBQ wild boar ribs with a double-baked potato and cucumber, tomato dill salad.

Chef Rupert prepares a pan-seared Elk Tenderloin with sauce bearnaise, pont neuf potatoes, butternut squash and asparagus