Justin is an avid hunter, angler, and chef whose passions for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, on podcasts, in print, and with recipes. He also proudly serves in the United States Coast Guard in Key West, FL.
Born and raised in Los Angeles Ara Zada is a chef, author, TV personality, food stylist and avid bow hunter. He has worked with Outdoor News, PBS, Food Network, ABC, CBS, NBC, TNT, Jaime Oliver Food Foundation and a range of others. His first cookbook ‘Lavash’ was released Oct. 2019. When he’s not cooking he’s shooting his bow, teaching his kids about the outdoors, training for triathlons and filling any available time with parkour.
Dan lives his life with his wife on a small homestead in Western MA where he raises livestock, hunts, and farms to fill their pantries and freezer. He balances family, work, and life, but also maintains the connection to his food and its origins.
Kory is a lifelong hunter and angler from northwestern Pennsylvania.He enjoys filling his freezer with the wild game and fish that Pennsylvania has to offer.His goal is to show how he has introduced his three young children to the outdoors and fostered their passion for all things wild.Follow him on his journey on Instagram, @outdoorsmandad.
I am a husband and a father to a beautiful family that deeply enjoys hunting, fishing, and gardening.I grew up hunting and fishing in South Louisiana and currently live in Lafayette, LA (the Sportsman’s Paradise).
Dustyn always had a love for adventure and fostered a love for hunting and fishing after his military career began. He found an appreciation of wild game meats through his co-workers and then jumped into the pursuit of wild meat wholeheartedly. Cooking and serving wild game to his family and friends has become pleasurable achievement which he looks forward to at every new journey.
Brad lives in southeast Washington State with his wife Ali and pack of Llewellin setters on a small homestead. He serves the public as a fish and wildlife biologist and active Pheasants Forever life member. His free time is devoted to habitat, the pursuit of fin and feather, and writing about his outdoor passions.
Chase Waller is a Mississippi-born outdoorsman with a passion for hunting, culture, and food. After joining the Air Force in 2011, he has hunted, fished, hiked, and camped across the globe. Currently residing in Riverview, FL with his wife and son, Chase spends his time exploring public lands, looking for new adventures, and tinkering with recipes. He is also an active member of Backcountry Hunters & Anglers.
At forty years young, Adam has split his life almost equally between the Rocky Mountains, and the gulf coast. Cooking professionally from a young age, as well as having a deep relationship with nature set the pattern early for the adventures to come.
I live in NE Pennsylvania with my wife and two children. My passions include chasing whitetail deer during archery season, hunting waterfowl on local creeks, rivers, and agricultural fields, freshwater fishing, and assisting my wife with the vegetable garden. I spend almost every available minute on the water and in the woods with my kids and wife, and for us, spending time in the outdoors as a family is a way of life.
I was born in Anne Arundel County, Maryland on the western shore of the Chesapeake Bay. My family moved to Southern Maryland when I was seven. Southern MD was where my parents instilled in me a love of the outdoors. Summers were spent fishing, crabbing and camping. Blue crabs, rockfish, perch, and croaker were always plentiful in my youth. Many summer days were spent out on the Patuxent River and its tributaries, casting rods and pulling trot lines. Winter time was spent hunting for food to fill the freezer. The winter menu in the Peake household consisted of White tail deer, ducks and geese.
I was born and raised in northeast Pennsylvania, and currently live in the hill country of Texas.I consider myself a western hunter at heart, enjoying glassing vast landscapes and the thrill of the stalk.My motivations as an outdoorsman are rooted in the sustenance and physical aspects.In fact, my largest driving factor for physical fitness is preparing for upcoming hunts and ensuring I’m well prepared to climb mountains and cover ground with a heavy pack.
Collin is a novice hunter and angler who is quickly becoming more seasoned each year. He began his outdoor adventures in PA as a kid, and has had the opportunity to hunt and fish in various places across the U.S as an adult. His newest journey will take him to the Pacific NW where he will continue to grow his passion for the outdoors whilst learning to hunt and fish in new country.
I first discovered this wonderful blend of flavors a few
years back. The first dish was a
combination of a successful late season archery hunt on public land and the
remainder of tails from a crawfish boil for my birthday. After peeling several pounds of tails, I began
to think, “These would be really good paired with some backstrap.” The seed had been planted. Ever since that day, I reserved this recipe
for special occasions. It’s easy to prepare,
but just takes a bit of time and patience to perfect. You are sure to impress your friends and
family with this recipe. It pairs well
with both red wine or cold beer.
I used Guidry’s creole seasoning. This Creole seasoning mix
is made from a range of fresh, natural ingredients, including yellow onion,
bell pepper, celery, green onion, parsley and garlic. You can substitute your
own mix of these vegetables if you cannot find Guidry’s in your local market.
Sauté your onions and bell peppers in butter
Then add your crawfish tails to warm through.
Add plain bread crumbs and enough water to get
the consistency of thick oatmeal.
Season your stuffing according to your specific
Allow the mixture cool long enough so that you
can use your bare fingers to stuff the backstrap. You also don’t want to start cooking the meat
with hot stuffing.
Preheat your oven to 350 degrees
Make a pocket into the thick end of your
backstrap. I like using a filet knife
for this work. Make sure that you don’t
cut all the way through to the bottom of the backstrap.
Season the meat really well.
Spray a disposable meatloaf tin with non-stick
spray or rub with oil.
Place the backstrap into the tin.
Fill the pocket with the stuffing
Place your dish into a pre heated 350 degrees
Bake uncovered for approximately 18 minutes for
a nice medium rare temperature. This
will vary depending on the size of your backstrap and the amount of stuffing
that you use. I suggest that you err on
the side of medium rare. Enjoy.
Follow Jason on Instagram at @edible_outdoors_cook or on Facebook on Edible Outdoors
I am a husband and a father to a beautiful family that deeply enjoys hunting, fishing, and gardening. I grew up hunting and fishing in South Louisiana and currently live in Lafayette, LA (the Sportsman’s Paradise).