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    OMGOODNESS these light and crisp Beer Batter Fried Asparagus with Garlic Aioli were absolutely incredible!!! I kind of figured these would turn out pretty good but I didn’t realize just how GOOD they were going to be!
    These are a must-try for sure!

    All served up on my new medium-size The Kitchen Wild Forest Collection serving board by Todd Alan Woodcraft


    Fried Asparagus Ingredients:
    1 cup Krusteaz tempura
    1 cup Rogue Colossal Claude beer
    1/2 tsp garlic powder
    1/2 tsp garlic powder
    1/2 tsp pepper
    Oil for frying


    Preheat oil to 375°
    Mix all ingredients in a bowl, dip asparagus to coat evenly and deep fry until golden brown. Approximately 1 minute per side. 

    Garlic Aioli Ingredients:
    3 garlic cloves
    1/2 tsp. coarse sea salt
    1/2 cup Mayo
    1 Tbsp. Fresh squeezed lemon juice
    2 Tbsp. Olive oil
    1/2 tsp. Worcestershire sauce

    With a mortar and pestle smash garlic with coarse sea salt until mixed into a smooth paste.
    In a small mixing bow, add Mayo, lemon juice, olive oil, Worcestershire and garlic mixture.
    With a hand mixer, mix for approximately one minute.

    Venison Chili from The Kitchen Wild

    Venison Chili from The Kitchen Wild


    There are a few meals that are an absolute must for hunting camp and venison chili is one of them. After being in the woods all day there’s something so comforting to coming back to camp to a heaping bowl of hearty chili piled high with cheese and onions and of course that giant side of cornbread with an inappropriate amount of honey butter (because is there anything better than an inappropriate amount of honey butter?! The answer is NO! It’s so so good!)! It’s the perfect way to warm up and fuel up in preparation for the next days hunt!

    Served up on a French Oak Blackened Board



    (Large hunting camp recipe, you can easily cut this recipe in half for a smaller group) 

    2 lbs ground venison 

    3 cans Tri Blend beans (dark red kidney, pinto and black beans)

    2 Tablespoons olive oil

    2 onions

    2 green peppers

    8 stalks celery

    3-4 cloves garlic

    2 McCormick chili seasoning packets

    1 can Rotel tomatoes  (I blend these because my husband doesn’t like tomatoes) 

    1 can stewed tomatoes (blended)

    2 cups water 

    1 Tablespoon honey 

    1 tsp Johnny’s Seasoning Salt  

    Cracked black pepper to taste



    In a large stock pot add olive oil, cook ground venison until it has browned. Set aside.

    Add more olive oil back to pot, diced onions, peppers and celery. Sauté until they start to get soft.

    Add venison and garlic back to your pot, sauté for 2-3 minutes until garlic is cooked.

    Add McCormick seasoning packets, blended Rotel and stewed tomatoes, beans, Johnny’s, honey and water.

    Simmer for 30-60 minutes (if I’m in a hurry, 30 minutes will do but the longer the better!). Top with cheese and chives and enjoy!


    For more great recipes join Katie on her Instagram @Thekitchenwild