Loading...

Chef Derek St. Romain

Derek St. Romain

"I am Chef Derek St. Romain and my whole life is centered around food. From writing recipes for North American Whitetail's website, shooting recipe videos for Ingles Market to my past job at Duke Diet and Fitness Center everything I do is somehow related to food. Which leads to my real passion---Backyard Bow Pro and specifically Deer hunting to feed the needy. EVERYTHING I do relates to feeding people and true sustainability. Whether it is holding meetings at the county Cooperative Extension offices or small dinner parties for my landowners and neighborhood associations I just love to please people with food."
To learn more about Derek, follow him on Facebook at Buck Wild Foodie.


Rabbit Stew

1 cup Dark Roux
1 stick butter
2 cups diced onion
2 cups diced bell pepper
1 cup diced celery
1 cup chopped green onions
4 tablespoons chopped garlic
1 pound chopped bacon
1 lemon, juiced and halved
3 cups baby carrots
2 whole rabbits quartered, floured and pan seared
2 cups white wine
4 to 5 cups chicken stock
Cook in your Carolina Cooker cast iron pot over open flame for about one to two hours.
Serve over Wild Rice and enjoy!



Duck Gumbo

2 cups very dark roux
(1.5 cup vegetable oil 1.5 cup flour, cooked over low/medium heat for 1 hour stirring constantly until almost black!)
3 pounds Andouille sausage
3 cups diced sweet onion
2 cups diced celery
2 cups diced green bell peppers
2 cups chopped parsley
4 bay leaves
6 cups beef stock
2 cups red wine
8 duck breasts
Serve over your favorite rice!