Making wild foods wildly delicious.
Interested in hiring a professionally trained chef for a catered event? What about a camp cook for your next hunting adventure? Send me a message below to get started.
About Me
Hi, my name is Rikki. I am a professionally trained chef turned hunter and I am never looking back. Hunting is more than some antlers on a wall. It is conservation, it is being out in the natural world and all of its beauty. It is about pushing your mental and physical limits to the point of breaking, and pushing further. It is about providing nourishment for your loved ones and being self-sufficient.
Wild and Foraged is my way of connecting the provider lifestyle with the rest of the world. Follow along to see my hunting adventures, new recipes and my views on what it is like being a female in the outdoor industry.
Let's connect! Follow me on my social platforms and subscribe to my page! I always love receiving emails from you.
Happy Hunting!
Rikki Folger
Chef & Hunter
Featured Story
Venison Pot Pie with Wild Mushrooms
Venison Pot Pie with Wild Mushrooms 1 ½ lbs venison, cut into ½ inch cubes 1 lbs wild mushrooms, cut into thick slices 1 shallot, diced 2 carrots, sliced 2 cloves of garlic, minced ½ cup red wine 3 tablespoons all-purpose flour 3 cups beef or venison stock ¼ cup
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