#97: This week, we’re rewinding one of the most inspiring conversations we’ve ever hosted. I sat down with Jeremiah Doughty, founder of From Field to Plate, and what unfolded was a journey from the field to the kitchen—literally.
Jeremiah turned a childhood spent in the outdoors and a life-changing beef allergy into a passion for wild game cooking. He started a blog to share recipes, stories, and practical butchering tips—and eventually built a hands-on, 4-day hunting, butchering, and cooking school in South Texas. He’s now reached hundreds of new and seasoned hunters, helping them honor the entire harvest and respect the food they’ve taken.
In this episode, we cover everything from how to eliminate gamey flavors and retain meat’s natural flavor, to why “the real trophy is the one you put on your plate.” Whether you're preparing for fall hunting season—or just curious about how to elevate wild game in your kitchen—this one’s full of inspiration and practical tips.
If you missed it the first time or just want to dive back in, now’s your chance. It’s one of those episodes that’s just as good the second time around. (Orginial Airdate: 8/12/21)
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