Cooking Wild: A Culinary Adventure in Hunting, Fishing, and Trapping

Elevated Wild is a unique venture combining outdoor activities with the culinary arts for an exciting exploration of wild food. Founded by Rachel Owen and Wade Truong, two people with extensive cooking experience, the venture combines hunting, fishing, and trapping with creativity in the kitchen. Through their website, the founders show visitors how to process game, fish, and foraged foods, as well as how to develop delicious recipes with what they catch.

Elevated Wild is the creation of Rachel Owen and Wade Truong, two people with extensive culinary training who also love to hunt, fish, and trap. Their unique venture involves chronicling their outdoor successes, before taking their harvests into the kitchen to develop delicious recipes. With a passion for cooking, both Rachel and Wade entered the world of hunting and fishing from the perspective of food, creating an exciting combination of outdoor activities and culinary arts. On their website, they showcase all the skills they’ve learned, providing useful instructions and recipes for processing game, fish, and foraged foods. Proud of being able to try things that others may be hesitant to try, Rachel and Wade have found a unique way to explore the world around them. They are excited to share their discoveries from a day fishing on the Chesapeake Bay, with Owen explaining the process of jigging a spoon to target bluefish and Spanish mackerel. Truong believes that many people underestimate these fish when it comes to table fare and he encourages people to take extra steps to ensure they get the best product.

"The key to bluefish and to getting the most out of them is bleeding them and keeping them as cold as possible," said Truong. "They're very oily, and oily fish go rancid very quickly." With this knowledge, Truong and Owen took swift action in processing and preparing their catch within hours of returning to shore, ensuring they get the best flavor and experience with their meal. “You really have 24 to 36 hours for the best eating,” said Truong, a belief that has led the couple to create a mouth-watering sashimi dish made of lemon, soy, and ginger. To bring out the sweetness and complexity of the fish, Truong and Owen grilled it to crisp the skin and served it over squash, dressed with ponzu sauce. The result was a unique, silky richness that had never been experienced before. The couple was proud to share this flavor experience with their friends and family. With their shared passion for food and outdoor activities, Truong and Owen found themselves exploring different ingredients and flavors, leading them to create something truly special. Their enthusiasm and drive pushed others to expand their knowledge and experience with food and outdoor activities. As long as there are mountains to climb and rivers to explore, Truong and Owen will continue to share their knowledge and experiences. It is their true passion and love of the outdoors that keeps them going, and they are proud to share it with others.

Rachel and Wade of Elevated Wild have found a unique blend of outdoor activities and culinary arts, key to many peoples reluctance. They showcase their skills through their website, teaching others the process of hunting and processing game, fish, and foraged foods. To truly make best of use of resources, take their advise and try the incredible creations they bring forth from the Chesapeake Bay and other outdoor sources. By doing so, you may discover that in the outdoors there are treasures begging to be tasted.

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