Wild Game Cooking with Chef Rupert

We visit a restaurant in Jersey City, NJ, that showcases game on their menu. kwhunting kwfishing kwadventure

Chef Rupert shows how to prepare a Thai Red Curry Venison dish.

Chef Al in Orlando demonstrates a dish with a heritage breed of chicken.

We visit a Korean-Chinese restaurant Octo in NYC to see the preparation of a Red Snapper dish.

Chef Diablo from The Archer in Jersey City, NJ, prepares Elk Meatballs, Pheasant Sliders, then Chef Rupert does up some Smoked Salmon.

Chef Rupert prepares a Moose Rotolo with smoked provolone with spinach and mushroom duxelles.

Chef Rupert showcases a wild shrimp creole with Andouille sausage and coconut rice.

A 2-part presentation of a couple of different recipes for Elk Cutlets. Part 1 is the prep.

Part 2 of the Elk Cutlets where Chef Rupert completes an Elk cutlet with capers and lemon butter, and an Elk marsala with mushrooms.

Chef Rupert prepares a Pickerel dusted with flour and cooked in lemon butter with stir fried rice and poached asparagus.

Chef Rupert demonstrates a Salmon preparation, Salmon and cream cheese spinach wrapped with puff pastry.

Chef Rupert prepares a Jerk Quail with wild ramp pesto orecchiette.

Chef Rupert shows how to prepare a pan roasted sous vide Cornish hen with sauteed ramps and potato lyonnaise.