- Savage Blog
- Kristy Crabtree
Kristy Crabtree
“Not your typical chef, which makes sense because I’m not your typical hunter, either.”
I never grew up in a family of hunters or outdoorsy individuals and the sheer thought of shooting an animal for food never crossed my mind – that is until I met Andy. At the age of 32, I decided I was ready to learn everything there was about hunting. He was patient - taking the time to teach me how to sight in a gun, shoot straight, how to spot-n-stalk, how to process an animal and the most important lesson – RESPECT. Afterwards, it was up to me to make the decision to ‘pull the trigger’.
Fifteen years later, I’m still sharing my passion for hunting and telling my story through multiple outdoor industry partnerships and social media outlets. I’ll admit, I’m not a trained culinary chef and I’m certainly not a professional huntress. I’m just an everyday working woman who enjoys taking the time to showcase the harvests that we are fortunate to share with our family and friends.
For the past 5 years I have been the columnist for the Rocky Mountain Elk Foundation’s Carnivore Kitchen publication which is featured bi-monthly in their conservation magazine BUGLE – Elk Country and the Hunt. The two-page column showcases my simple step-by-step instructions for creating some of my favorite mouthwatering elk recipes.
I have also self-published a Wild Game Cuisine cookbook with recipes that I have shared for years on my personal website, Nevadafoodies.com. I developed the website over 10 years ago with the sheer focus of inspiring others to find a passion for cooking and celebrating each and every harvest brought home to the dinner table.
Teaming up with the Nevada Department of Wildlife and volunteering to teach wildgame cooking classes to both new and avid hunters is just another extension of what I do for the outdoor industry.
Follow Kristy Crabtree on Instagram @nevadafoodies and Facebook @nevadafoodies. Check out her website https://nevadafoodies.com/ for delicious wild game recipes.
POSTS:
Antelope and Black Bean Flautas | Wild Table
Antelope and Black Bean Flautas are bite-sized finger foods that are always a crowd-pleaser keeping your guests sustained until the main dish is ready to be served. Each individual flour tortilla is filled and rolled up with a combination of ground pronghorn
Elk Curry with Toasted Coconut | Wild Table
I’m a firm believer in color and fragrance when cooking in the kitchen and one of my best-loved hunger-inducing meals is my Elk Curry with Toasted Coconut dish. The curry powder adds hints of spice and sweetness, and when combined with cubed elk meat,
Elk Scaloppine | Wild Table
A classical Italian dish characterized for its simplicity of ingredients and quick prep-to-plate steps. Scaloppine obtained its name from the plural usage of the Italian word ‘scaloppa’ meaning thinly sliced cutlets of meat served curled
Mouthwatering Venison Green Chile Stew | Wild Table
With fall coming to an end and temperatures begin to cool down considerably, sometimes cravings for fresh and light ingredients can diminish and yearnings for comfort food start to take over. Days become shorter and the outdoor thermometer never seems to
Venison Enchilada Meatballs | Wild Table
There are so many options when it comes to ground game meat like these baked Venison Enchilada Meatballs. I’ve made this enchilada dish with ground elk and now with a couple of pounds of ground venison. Simple to make and quick to cook! Enjoy them
Elk Parmesan Patties | Wild Table
Let’s celebrate the grind. Easy to prepare and convenient for most all occasions – You can grind 100% straight for the true connoisseur, add a touch of beef fat or suet for extra juiciness or toss in a bit of pork for the bacon lover. Whichever way
Citrus Infused Elk Gyros | Wild Table
The popular handheld sandwich called the Gyro (pronounced YEE-row) is believed to have originated in Greece and derived its name from the simple meaning ‘to turn’. The Greek dish is prepared using pieces of meat that are stacked
Spicy Red Sauce Elk Enchiladas | Wild Table
Originated in Mexico, enchiladas are one of the most celebrated culinary creations that have been widely adapted by a variety of cultures. Since it’s an extremely versatile meal, enchiladas can be prepared with a number of different ingredients that most
Mediterranean Elk Pinwheels | Wild Table
An ode to the tenderloin. Tucked up snug under the spine, the oblong shaped filets are often thought to be the Crème de la crème of steak honored and revered by hunters after a rewarding elk hunt on the mountain. Extremely tender, low in
A Rich and Full-Bodied Elk Burgundy | Wild Table
Bourguignon, also referred to as Burgundy, is a dish that is a well-known recipe and can be said to be a standard in French cuisine. Traditionally made with cuts of beef braised in dry red wine, beef broth, garlic and then complimented with pearl onions,
Kristy Crabtree | Women in the Outdoors
We joined the world in celebrating International Women’s Day (IWD) earlier this year by shining a spotlight on women in the outdoors and those who make it a better place for all. We shared the stories and words of advice and encouragement of
