April 29, 2016

by Chef John Ramage   Chef Ramage shares that this recipe evolved from the most requested item on his catering menu.  “When I began hunting, I substituted the ground beef for ground venison and other wild game meat.  The dish has remained popular among friends, family, and fellow hunters.” Ramage said. Total Time: 1 hour

Meet John Ramage – who  graduated from Johnson and Wales University in 1983.  He worked as a chef on Long Island and in Manhattan, NY before opening his own catering business.  He currently enjoys hunting and creating wild game dishes from his quarry.  Wild Game Rigatoni Ala Vodka by Chef John Ramage Chef Ramage shares that

Wisconsin Zone 4 turkey scouting trip discovers Eau Claire jazz event

David Guess’ bird weighed 37.6 pounds