hey there!
I’m Annie!
I'm an outdoorswoman, Wyoming native, conservationist, Registered Dietitian (RD), wife, mom of 2 boys, lover of all things food, creative wild game cook, and creator of Peak to Plate!
I grew up in and currently reside in the mountains of Northwest Wyoming where hunting and fishing are an integral part of our community. I didn't join the hunting community until later in my life, but I've been cooking for as long as I can remember.
As soon as I was old enough to stand on a step stool, I found my home in the kitchen, learning and experimenting alongside my mom. Over the years, I've developed a love for creating unique dishes with bold flavors. As the wife of a longtime hunter/angler and a hunter/angler myself, I've been cooking wild game for most of my adult life.
Cooking wild game comes with some unique challenges but I've learned to perfect the perfect medium-rare venison steak, fork-tender braised shanks, flavorful ground meat dishes and so much more. My passion is sharing these skills with you and inspiring you to be adventurous with your harvests!
What You'll Find at Peak to Plate:
My goal is to make you fall in love with every wild game dish you cook and eat. I find inspiration from many different cultures and cuisines and I've developed recipes that will inspire you to try new flavors and cooking preparations with your wild game.
The recipes contain detailed instructions, along with step-by-step photos to ensure you have success in your own kitchen.
While I am an experienced Registered Dietitian (since 2015), I do not make health claims or provide nutrition advice on this website. I believe that all foods have their place in a healthy diet (unless you have a medical reason not to eat a certain food, of course). So, you will find a wide variety of recipes here at Peak to Plate!
✨Popular Recipes
More About Annie and Peak to Plate:
In recent years, there has been a big movement in knowing the source of your food. It can be called many things: field to plate, field to fork, farm to table, etc. Knowing where my food comes from is one of my core values but most of my hunting is done in the mountains of Wyoming so I wanted to incorporate that into the name as well. Thus, Peak to Plate was born!
I love experiencing the different flavors, textures, and other unique properties of all wild game but I will always go back to elk as my favorite!
Absolutely! Any of my red meat recipes can be swapped out for other red meat (wild game or domestic). The same goes for birds and fish. Most of my recipes have suggested substitutions listed.
Burgers are a great introduction to wild game cooking because they're easy to make and have a lot of familiar flavors for someone new to the taste of wild game. I suggest trying my venison sliders!
Elk Osso Buco takes a tough elk shank and turns it into a fork-tender, melt-in-your-mouth delicacy. It has a long cook time but I promise it's worth the wait!
I've been fishing recreationally since I was a teenager but only recently started hunting as a source of food. As a mom of 2 boys, I see the value in providing high-quality protein for my family and teaching them where food comes from. The pride I feel from seeing my family enjoy the meat I harvested and prepared brings a sense of pride to me that is difficult to describe unless you've experienced it yourself!
Getting Around:
There is a Recipe Index where you can browse all sorts of recipes by category.
I update my homepage for every season. Check back to see what's new when the seasons change!
If you are interested in working with me, please reach out to me via my Contact page.
Subscribe to my mailing list and never miss a new recipe. I also send out recipe suggestions for holidays and other fun events!
Annie's Favorite Recipes:
- Rack of Venison with Blueberry Thyme Sauce
- Elk Osso Buco with Brown Butter Mashed Potatoes
- Elk Steak Nachos with Avocado Crema
- Elk Pad Thai
- Fluffy Dutch Oven Sourdough Bread (Step-by-Step Photos!)
- Mushroom Swiss Venison Burgers
- Venison Poke Bowls
- Grilled Elk Steak Fajitas
- Corned Venison Hash with Horseradish Cream Sauce
- Venison and Wild Mushroom Hand Pies with Stout Beer
- Sous Vide Duck Breast with Blackberry Sage Sauce
- Venison Dumpling Soup
