WILD GAME CHEF
Chef Joel Olson is a proud Wisconsin native and an avid sportsman. He has combined his love of hunting and fishing and his classical culinary training to develop expertise in preparing wild game.
Chef Joel has hunted and fished in central and southwestern Wisconsin for over 45 years. He especially loves waterfowl hunting in the sloughs and marshes surrounding his home town of Marshfield. He also looks forward to hunting deer each fall for the chance to fill his freezer with fresh, local, corn-fed venison. Regardless of the intended quarry, Chef Joel always manages to bring back something for the dinner table, whether fresh watercress, wild apples, or squirrel for his famous pizza. However successful he his, Chef Joel is happy just being outdoors in Wisconsin in any weather.
Chef Joel enjoys using classic French culinary techniques and international ingredients to prepare innovative dishes with Wisconsin fish and game, including locally-harvested squirrel, rabbit, raccoon and other small game, snapping turtle, freshwater fish, and of course venison. He has also developed gourmet dishes using more exotic game, including kangaroo, ostrich, emu, buffalo, elk, antelope, mule deer, alligator, Rocky Mountain pine squirrel, and others.
Chef Joels’s Game Feed was featured in the Wisconsin State Journal. He was also interviewed for the WSJ article “In Season: Venison” this fall to give expert advice about preparing venison. He has been on the Larry Meiller show twice to discuss How To Enhance The Taste Of Wild Game. Listen to his most recent appearance here (10/21/2018).
You can check out the menus/programs for some of the Game Feeds here:
You can also check out some of Chef Joel’s BadgerChefTalk blogs related to cooking wild game and fish here: