The Lodge Table

13/10/2026

Every trade has its tools. Around here, ours tend to have a sharp edge, a little weight, and a story behind them.

A good knife. A sturdy cutting board. A cast-iron skillet that’s cooked more suppers than we can count. These are the things we reach for when it’s time to turn a successful hunt into something worth gathering around.

You don’t need a kitchen full of gadgets to cook wild game well. Learn your tools, keep your knives sharp, and give that hard-earned meat the care it deserves.

And if your knife collection happens to look this good hanging on the wall? Well, that’s just a bonus. 😉

What’s the one kitchen tool you’d hate to cook without?

The Lodge Table
Where the Hunt Ends and the Story Begins.

12/10/2026

This , we’re celebrating the Louisiana tradition of bringing the hunt to the table … one pot at a time. 🥣

What’s your secret to a great duck gumbo? Share your tips below! 👇

12/10/2026

Mise en place: “Everything in its place.”

Apparently, that place is EVERYWHERE. 😂

The pan’s on fire, the sous chef is yelling, and Ranger has confused “wash the dishes” with “lick the spoon.”

Nobody prepped the ingredients, but everybody heard the cheese wrapper.

Here at The Lodge Table, we recommend getting organized before you turn on the stove… and checking your kitchen crew’s references. 🐾🔥

Who’s the chaos coordinator in your kitchen?

09/10/2026

🦌 FRIDAY FACT FROM THE LODGE TABLE

Want better-tasting venison? Start with the trim.

That shiny, silvery layer on your deer meat is silverskin. It’s tough connective tissue that doesn’t soften like the meat does during cooking. Leaving it on a steak or backstrap can make a beautiful cut chewy.

Deer fat deserves some attention, too. It can have a strong flavor and leave a waxy coating in your mouth as it cools. Trim away the visible exterior fat, especially before grinding. If you need extra fat for burgers or sausage, add pork or beef fat instead.

A little trick: Work with cold meat. Slip a sharp, thin knife just under the silverskin, angle the blade slightly toward it, and pull it taut as you slice. You’ll remove more silverskin and waste less meat.

You worked hard for that harvest. A few extra minutes at the cutting board can make supper that much better.

Do you process your own deer or take it to a processor?

The Lodge Table
Where the Hunt Ends and the Story Begins.

06/10/2026

🦆 A freezer full of wild game deserves a seat at the table.

That backstrap you’re saving. The duck you aren’t quite sure what to do with. The ground venison that keeps becoming the same three meals.

Let’s get something good cooking.

We’re giving THREE people a FREE one-month subscription to The Lodge Table!

This is for the hunters, the home cooks, and the folks who believe the work doesn’t end when the meat goes into the freezer. There’s a whole lot of good eating—and good stories—still to come.

Enter here: https://thelodgetable.com/giveaway

One quick form. One entry per person. Three winners.

Want recipes, cooking tips, and updates in your inbox? You can join our email list while you’re there. And follow The Lodge Table for more inspiration from the freezer to the table.

Entries close October 13th at 8pm Central.

The Lodge Table
Where the Hunt Ends and the Story Begins.

Enter to win one of three free one-month Lodge Table memberships. October 6–13, 2026.

04/10/2026

There’s a lot to be thankful for when supper hits the table.

The harvest that provided it. The hands that prepared it. The people pulling up a chair—and the good Lord who made it all possible.

I love that Scripture talks about eating with gladness. There’s joy in feeding people. In passing a plate, hearing about somebody’s day, and sitting long enough for “one more story.”

That’s the heart of The Lodge Table. Honor the harvest, make something good, and share it with people you love. Fancy plates optional. Second helpings encouraged. 🤎

What’s on your Sunday supper table?

01/10/2026

It’s fill the freezer season… happy October! 🦌🦆

Here’s to cool mornings, time in the field, and coming home with something worth gathering around the table for.

Venison, duck, elk… every package tucked away is a meal waiting to happen. A pot of boar chili on a cold night, duck breast for a weeknight supper, or a venison roast that brings everybody into the kitchen asking, “When’s dinner?”

At The Lodge Table, we’re ready to help you put that harvest to good use. We’ll be sharing recipes, cooking tips, and ways to make wild game part of your everyday meals. You worked hard to bring it home. Let’s make something good with it.

What are you hoping to fill your freezer with this season? 👇

The Lodge Table
Where the Hunt Ends and the Story Begins.

30/09/2026

Low quality plating, high quality taste. 😂

Last night’s seared duck breast in a sour cherry reduction wasn’t winning any beauty contests, but nobody at the table was complaining.

Wild game doesn’t have to wait for the weekend or a special occasion. It belongs in those “everybody’s hungry and I’ve had a long day” meals, too. Duck breast in a hot skillet, venison tacos, or a quick wild-game spaghetti sauce—you can put that harvest to work on a regular Tuesday.

At The Lodge Table, we’re here for good food that fits real life. Sometimes that means a pretty plate. Sometimes it means supper’s ready, grab a fork.

What’s your go-to weeknight wild-game meal? 🦆🍽️

28/09/2026

Hunting season is starting, and around here that means it’s almost time to get cooking. 🍂

We want to know what you’d like to see us make on video this season. A new way to cook venison backstrap? Wild turkey that stays juicy? Your favorite camp meal or a recipe for something sitting in your freezer?

Tell us what you’re hunting and what you’d love to learn to cook. We’re ready to pull out the cast iron.

The Lodge Table — Where the Hunt Ends and the Story Begins.

25/09/2026

Somewhere between a good story, a little sparkle, and a cup of ambition, Dolly taught us that you can be entirely yourself and still make everyone feel welcome. ✨

That’s the kind of table we believe in.

Pull up a chair in your boots or your Sunday best. Bring the story of your first hunt, the recipe your grandmother never wrote down, or just an appetite for something good. We’ll put the cast iron on, make enough for one more, and stay awhile.

Because the best part of a meal has always been the people gathered around it.

There’s always a seat for you at The Lodge Table. 🤎