What is WILDEATS Enterprises™ ?

Founded by Chef John McGannon in 1997, WILDEATS Enterprises® is the accumulation of over 30 years experience in some of our nation's finest dining establishments and a lifetime of preparing nature's bounty. He has taken his love for preparing fine food and teamed that with his insight of being a seasoned sportsman with both a gun and rod to develop a contemporary approach to an ancient art, wild game and fish cuisine.

For generations the lore of eating wild fish and game such as venison, duck, antelope, goose, etc. has caused a great deal of discomfort for many people. "Just the thought of having to sit through one of Aunt Mary's venison casseroles was enough to send the hound dog running!" Well, in short, we've ALL been subject to misinformation or worse NO information and left to fend for ourselves. It has been the goal of John McGannon to share his insight to the tricky world of preparing wild fish and game with extraordinary results. With a little field knowledge and some useful culinary insight everyone can obtain the same impressive results. The days of trying to find the most powerful cover-ups are over. These hard-earned game harvests deserve to be enjoyed at their full culinary potential. Very few people ever get to enjoy these incredible treats for what they really are.

With this in mind, we have developed a line of products to help you in this endeavor as well as a straight forward approach to providing you with the necessary information to achieve the results you and your guests will be proud of!

Starting with our first book,

OUTDOOR CUISINE, Behind the Scene, by John McGannon, a book based on his popular TV series, "OUTDOOR CUISINE," on the Outdoor Life Network. This publication covers all of the menus and material from the 14 shows. In all John covers over 50 recipes, techniques, tips, and trade secrets, but the primary focus is on the WHYS of fish and game cuisine.

In addition, Wildeats Enterprises® has a complete line of pepper, herb and spice rubs and seasonings. We have searched the world over for the most flavorful spices; South and Central America for our chilies, Italy for our Juniper berries, North Africa for our peppercorns and Caribbean for many of our dried herbs. Each of our custom blends has been carefully developed to enhance, not overshadow your game and fish.

These are all 100 % NATURAL with no fillers, preservatives or chemicals of any kind.

We live in an exciting time where we can obtain fresh products from around the world with an increasing abundance of game and fish. Whether it's brought in from the local stream or the downtown supermarket we can all enjoy the wonders of nature to their maximum potential. It is with great pleasure that I am able to share my years of experience both behind the stove and in the field.

Please join us in this celebration of life!

THE BEGINNNING

John McGannon provided his culinary talents to a wide variety of restaurant goers across the country at some of our nations finest dinning establishment for most of his life. He also spent as much time in the field chasing after, what he considered to be the finest of fare, wild game. He realized there was a very large demand for culinary direction for all his fellow outdoorsmen and women. "It was very frustrating listening to all those who continually blamed their culinary shortcomings on the poor animals." It was always the duck's fault or the deer's fault but never the claims they simply didn't understand how to properly treat these very special food sources, said Chef McGannon.

Basically, we are nearly 50 million people who purchase hunting and fishing licenses every year and 90% of us are victims of either misinformation or no information at all when it comes to handling and understanding these wonderful treasures. It was on a return trip from Hong Kong after opening a restaurant for a consulting client that he decided to script several TV shows that he thought would provide the insight to maximizing the table value of all wild fish and game. It didn't take long before he received a call from a local producers who agreed with the demand and that set the wheels in motion. Well a couple of months later he was staring in his own TV series on OLN that featured 14 shows. After the shows were finished he started writing his first book, Outdoor Cuisine, Behind the Scenes, which just sold out of its first printing. It was only a natural fit to develop a line of seasonings and rubs to compliment wild game and fish.

That line has since expanded to five blends (currently) that have taken on an almost cult-like following. To date they have been marketed to wildlife organizations for their fund raising efforts (which John is very dedicated towards), from our website, through articles that have been published for many National Outdoor/Sporting Magazines and at seminar appearances at National Conventions and Sporting Expos.

We are looking forward to expanding our boundaries and reaching an ever-expanding circle of TEAM WILDEATS MEMBERS. The future looks bright.

WHAT IS A RUB and HOW DO I USE THEM?

Dry “RUBS” are used to enhance the natural flavors of meat and fish. They are especially beneficial when used on the tender cuts of meat that will be cooked via a dry cooking method, (grilling, sautéing, roasting, broiling, pan roasting etc.) When you marinate a piece of meat in a liquid the meat absorbs a portion of that liquid, subsequently when you cook your meat some of that meat is being cooked with the STEAM generated from the absorbed liquid. In doing so you are actually steaming your hard-earned backstraps, ribeyes, top sirloins and top rounds? These superior cuts of meat are much better suited to be naturally caramelized which will accent their individual characteristics.

Liquid marinades actually dilute the natural flavors of meat and fish.

A DRY Rub allows the meat to be cooked with the intended DRY cooking method. The results enhance the natural flavors of the meat and fish, not cover up or dilute them.

Our WILDEATS Rubs are designed to compliment the natural flavors of all meat, and fish. Team these rubs with proper field handling, dry aging techniques, care regarding freezing, defrosting and packaging and you have a true formula for maximizing the culinary potential of ALL you wild harvests. Chef John McGannon has been educating his fellow outdoorsmen/women for the past 10 years preaching his techniques with tremendous results. In fact he has established an almost cult-like following, so much that Wildeats has recently released a full line of 40-ounce bulk containers of all our Rubs and Blends. All of these techniques and articles can be found @ www.wildeats.com/newsletter.

Our RUBS

How to use them - Simply rub the meat with the rub, as with salt and pepper the exact amount will vary with each person's taste. As a general rule of thumb, the larger the piece of meat the more time you should allow for the rub to penetrate. You may want to brush your meat with olive oil before you apply the dry rub, this will help the seasonings to stick to the meat. For smaller items like steaks, breasts or fillets allow the rub to sit on the meat for about 30 minutes BEFORE you cook them. For larger cuts of meat like Tri-Tips, Roasts and Whole Birds rub the meat and leave in the refrigerator overnight. This will allow the flavors to penetrate the meat for maximum results. As for fish, just rub or sprinkle it on, allow to sit for 5 – 10 minutes and cook. You can grill, sauté, broil or bake with our rubs and if you enjoy frying meat or fish, simply mix our blends in with your flour or breading for that extra kick of flavor. All these blends can also be used for seasoning jerky, flavor enhancements for smoking cures, homemade sausages, as well as brines for all your white meats.

Currently these blends are available in the bulk 40 oz. Containers as well as a 6 oz. Package, The bulk containers will season 200 lbs. of meat and the 6 oz., 25 – 35 lbs.

JUNIPERBERRY & PEPPERCORN RUB – This is the MOTHER of ALL RUBS. The blending of African Peppercorn, Italian Juniper Berries and top quality herbs and spices has made this a true standout in flavor. This rub is used on all red meat and even lighter meat for those who appreciate a full flavor dish. Great on steaks and roasts as well as a base for smoked fish and meat. We have developed a TRUE following for this RUB. Once you try it there's NO turning back!

SAN FRANCISCO PEPPER RUB - a mild western version of a Cajun Rub. We’ve taken out all the aggressive cayenne pepper; in fact NONE of our rubs contain cayenne pepper. Cayenne is a very cheap seasoning that only adds a bitter flavor with way too much heat. When you use the finest ingredients from around the world it doesn’t make any sense to cover them up with cayenne. This rub is great on fish and mild flavored meats like Chicken, Pork, Burgers or Meatloaf. It’s a great all around seasoning for just about any meat or fish.

CONTROLLED BURN Chili Blend – a rich, blend of five different peppers and chili’s that has a unique lasting flavor. Good on any meat that you can turn into chili, also good as a SouthWestern style rub on Ribs, Chicken, Pork or Beef. Try adding it to ground meat for great tacos or burrito filling! Complete with the Award winning Bohemian Venison Chili Recipe

GINGER, CITRUS & PEPPER RUB – originally designed for waterfowl and upland birds for it’s refreshing quality, this rub has proven to be good on just about anything. It has such a clean crisp flavor it can be enjoyed on beef, lamb, fish, poultry, stir fry, and the next time you want to steam some rice in your rice cooker, try sprinkling a little in before you cook your rice…wait and see or better yet smell the results!

LEMON GARLIC & SAGE RUB with fennel
Our Latest Sensation – An intoxicating blend of refreshing dried lemon peel, pungent garlic and earthy sage with a hint of cooling fennel seeds that is the perfect blend for all your upland birds, poultry, pork and even fish. This as a terrific seasoning for home made sausage as well as flavoring for brining your white meat items. Each package has a professional brine recipe. If you haven't tried bring white meats like chicken, turkey etc I garuntee you won't cook them again without this method. The Succelent results are hard to believe. Try it for yourself, you won't be disappointed.

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