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.
1. A Treestand over your Garden
In this episode, Chef Bri goes on a hunt for Axis Deer and then prepares a Seared Axis Deer Carpaccio with Arugula, Capers, and shaved Parmesan. Bri wraps the episode up with her take on a Shrimp & Shishito Pepper Taco recipe.
2. Ropin’ Gators and Korean BBQ
In this episode, Chef Bri gets a chance to go on an airboat looking for gators. Then she prepares Korean BBQ Alligator with Ginger Sesame Rice. To wrap things up, Bri puts together a Buffalo Alligator Taco recipe.
3. Swamp Bacon
In this episode, Chef Bri goes off on a hunt for hog in a way she did not expect. When Bri gets back to camp, she cooks up her take on Wild Boar Porchetta with salt and vinegar potatoes on the side. Then to wrap things up, Bri puts together a Chipotle Pineapple Axis Deer Taco recipe.
4. Stag Party
In this episode, Chef Bri goes on a hunt for Red Stag. When Bri gets back to camp, she grinds up red stag meat to create a red stag burger with bacon jam and cheese. Then to wrap things up, Bri puts together a Moroccan Stag Taco recipe.
5. Dan Dan Ram
In this episode, Chef Bri goes on a long day of hunting for a ram. The next morning, Bri puts together a Ram Spicy Dan Dan Noodles dish. Then to wrap things up, Bri creates a Dan Dan Taco recipe.
In this episode, Chef Bri goes on the hunt for squirrels and takes her shot at quail. After the hunt, Bri puts together a Buttermilk Fried Squirrel and Quail recipe. Then to wrap things up, Bri puts together a Breakfast Taco recipe.
7. Midnight Gigging for Tacos
In this episode, Chef Bri gets back on the water and goes after Tilapia. This time, she is fishing from the airboat at night using lights and a fishing gig pole. Back at the camp, Bri cooks a Cornmeal Crusted Tilapia with Mandarin Oranges, Brown Butter Sauce, Toasted Hazelnuts, and Arugula. Then to wrap things up, Bri creates a Tilapia Taco recipe.
Let’s Taco Bout It: Tilapia Taco
Let’s Taco Bout It: The Breakfast Taco
Let’s Taco Bout It: Chipotle Pineapple Taco
Let’s Taco Bout It: Dan Dan Taco
Let’s Taco Bout It: Gator Taco
Let’s Taco Bout It: Moroccan Stag Taco
Let’s Taco Bout It: Shrimp Taco
Bri's She Cave
Bri's Bell Pepper Trick
Red Stag Jerky
Skinning a Gar
Gar Philly Cheesesteak
The ZWILLING Vacuum Sealer
Bri's Rum Drink
Bri's Wild Game Cookbooks
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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