THE
URBAN HUNTSMAN

 
 

EXPLORE MORE

 
The Hunt For Silence and A Good Meal

ABOUT

READ MORE
 
Living off the land
 

Join me as I build the bridge between our increasingly urbanized and busy lives and the "wild" outdoors, wherever we may find it.

 
 
 

ADVENTURES

 

We will go hunting for wild geese in upstate New York, fishing for striped bass in the Hudson River, pick wild vegetables on a rooftop garden in Brooklyn, go fishing for the mighty salmon in British Columbia with First Nation People and cook up some amazing meals with our harvests.

 
 
The Urban Huntsman - Pheasant Hunting
Wild Game Venison Recipes

READ THE STORIES

ACCESS NOW
 
 
 

We will be joined by some of the top chefs, inspiring us on how to use all these accessible resources which are much closer to our fingertips than we think.

 
 
 

EPISODES

 
 

GOOSE HUNT - CHAPTER 1

Leaving the buzzing New York City to head up north to the Catskills to catch up with Adam to scout and prep for the next morning’s goose hunt.

WATCH NOW
 
 

GOOSE HUNT - CHAPTER 2

Before the devil puts his shoes on, I’m up and ready in my blind as the geese starts raining in and my shopping cart for tonight’s dinner is filling up with anticipation of a delicious flying feast.

WATCH NOW

RECIPES

 

FROM THE FIELD TO THE TABLE

Deer Recipes
Mediterranean Sausage
Mediterranean Sausage

Soak the casing in luke warm water. Grind the venison and pork belly, medium corse. Mix ground venison and pork well together in a big bowl. Add the rest of the ingredients in and mix well. Gently apply casing to medium size stuffing tube. Tie a knot at the end of casing and feed the ground sausage meat through the grinder at a slow speed and stuff it! Make 1 1/2 to 2 feet sausages for good portion size.

Read More →
Venison Pizza with Arugula & Balsamic Blackberry Reduction
Venison Pizza with Arugula & Balsamic Blackberry Reduction

Start with building a good fire of hardwoods in a fire pit. Prepare the pizza dough: Add water to mixing bowl. Add yeast to water and mix - add two eggs and stir. Mix in flour little by little - mix with wooden spoon, then gently kneed dough. Let rise for 20 min at room temperature.

Read More →
Venison Leg
Venison Leg

Mix a marinade of red wine, rosemary, thyme, garlic, juniper berries, pepper corn and juniper leaves. Put the leg in a big container with the marinade. Cover it up and let it be over night. Next day: Put the leg on a grill and rub it with salt and goose fat. Cook in the oven at 480°F for -20min. Turn the heat to 250°F and continue cooking for 2 ½ - 3 hours, basting. The core temperature needs to reach 130°F.

Read More →