Our story
Hunters & Anglers Kitchen started at a butcher's bench in the Florida panhandle, breaking down a deer the way it had been done for generations. Somewhere between the backstrap and the burger grind, it became clear there was no single, honest place to learn how to cook what you actually hunt and catch.
So we built one. Every recipe here starts as a real cook's field note and passes across a test bench before it goes live -- measured, cooked, and tasted -- so the steps you read are the steps that work. From venison and wild fowl to trout, crab, and the smokehouse, we cover the whole table.
We're a small, remote-first company that believes in a deep respect for where food comes from, plain writing over jargon, and gear you buy once and hand down. Membership keeps the lights on and the test kitchen running, with no ads and no noise.
Who's in the kitchen
Cade Whitfield
Cade grew up breaking down deer at his grandfather's bench in the Florida panhandle and never lost the habit. He started Hunters & Anglers Kitchen to put honest wild-game cooking in one place, and still tests every venison recipe on the same cast-iron pan he learned on.
Delia Marsh
A former restaurant line cook turned fly guide, Delia runs everything that comes off the water. She is happiest with a whole trout, a hot pan, and a riverbank, and she wrote most of our fish and shellfish playbook.
Marek Olszewski
Marek spent a decade running a barbecue pit before joining the kitchen, and he brings the patience to prove it. He owns the smokehouse, the cure room, and the long, low cooks that need someone to watch the fire overnight.
Nora Bright
Nora keeps the whole library honest. Every recipe on the site passes across her bench first -- measured, cooked, and tasted -- before it goes live, so the steps you read are the steps that actually work.
Come cook with us.
A 30-day free trial unlocks the whole library.