Wilderness to Table is dedicated to the hunter and fisherman. We take the viewer from the hunt, to field dressing and prep all the way through to the finished gourmet meals. From big game to small game, waterfowl to upland game, seafood, and even soups, salads, and deserts. Chef Bri will show you how to take what you hunted in the field or caught on the lake and create an amazing meal!
Season 2 Trailer
With each episode of season two of Wilderness to Table, Chef Bri Van Scotter takes the viewer on a hunt for a different game. The 7-episodes include red stag, axis deer, hog, alligator, ram, fishing for tilapia, and more. Bri takes the viewer from the setup for the hunt, reviews the gear she is using and the background on the animal she is after, followed by the hunt itself, then prepping the meat and finally cooking it in the field using a recipe that the viewer can easily duplicate at home.
Season 1, Episode 1: Quail with Potato Gnocchi
Chef Bri prepares a meal with an Italian twist. She starts with a Whipped Ricotta Salad with Arugula, Basil, Parsley, Heirloom Tomatoes, and Lemon Vinaigrette dressing. For the entrée Chef Bri makes a Potato Gnocchi with Poached Quail, Brown Butter Sage Sauce, Peas, and Parmesan. To top off the meal is the Spiced Espresso Affogato dessert.
Season 1, Episode 2: Bread Crusted Pan Seared Salmon
Chef Bri gives us her take on a great fish dinner. She starts with a Soy Bean Salad with Pine Nut Pesto, Red Onion, Grana Padano Cheese, Shredded Romaine Lettuce with Red Wine Vinaigrette. For the entrée Chef Bri makes a Bread Crusted Pan Seared Salmon, Fingering Potatoes, Vidalia Soubise, and Pickled Green Onions. For the dessert is the Rhubarb Peach Compote with Chantilly Cream and Vanilla Bean Ice Cream.
Season 1, Episode 3: Venison Wellington
Chef Bri loves venison and this is a great way to present it to family and friends. She starts with a Venison Broth Onion Soup with French bread and melted cheese. For the entrée Chef Bri makes a Venison Wellington with Roasted Asparagus and Hollandaise Sauce. For the desert it’s chocolate heaven with the Chocolate Lovers Dream – a Chocolate Brownie, Chocolate Ganache, and Espresso Whipped Cream.
Season 1, Episode 4: Pheasant Ballotine
Chef Bri comes up with a Pheasant dish that will definitely win over your family and friends. She starts with a Cream of Mushroom Soup with Crème Fraiche, Chives, Truffle Oil, and a mushroom Garnish. For the entrée Chef Bri cooks up Pheasant Ballotine with Red Wine Truffle Sauce, Pomme Puree and Glazed Heirloom Carrots. For the desert it’s a Chai Crème Brulee with Saba Whipped Cream and a White Chocolate Decoration.
Season 1, Episode 5: Meat Prep
In this special episode, Chef Bri walks you through how to prepare that quail you just harvested in the wild and have it ready for the trip to the kitchen. Then Chef Bri walks you through butchering a whole salmon. Then after the salmon is finished, Bri shows you how to put together a Salmon Tartare with the leftover parts from the salmon Bri fileted.
Season 1, Episode 6: Pantry Staples & Cocktails
In this special episode, Chef Bri introduces you to six must have Pantry Staples. They are recipes that you should keep readily available to top off that starter, add to your entrée or for that list minute desert. Then Bri shows how to make four different cocktails.
Season 1, Chef Skills: Knife
Chef Bri shows you how to hold your knife and the best way to cut and dice with it.
Season 1, Chef Skills: Cutting Boards
Often overlooked, the cutting board is an important tool for your kitchen. Chef Bri talks about what she likes in a cutting board and how to properly maintain one.
Season 1, Chef Skills: Knife Selection
In this segment of Chef Skills, Chef Bri reviews the knives she likes to use in the kitchen.
Season 1, Chef Skills: Cutting Board Sliding
If you ever used a cutting board, you know that there is nothing more annoying than having it slide around on your work area. Here Chef Bri shows you a simple but effective way to keep that cutting board from moving.
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