Wild Harvest

Dan Hugelier, a Certified Master Chef, is a regular contributor to The Bowyers Journal® Wild Harvest column on food and wild game cookery.

Dan's recipes and expanded text and cooking tips will be available here as each issue is published, along with instructional material that details how to field dress, butcher, prepare and age the game you have harvested with your bow.

If you have any questions regarding the preparation, or just want to talk food with Chef Dan, drop him a line at:

wildharvest@zeroletoff.com