About Margie Nelson

Margie Nelson was born and raised in Livingston, Montana, a place that lends itself to growing up with a rich and divergent education in hunting and fishing. Her many careers have included lifeguarding and marine biology in Hawaii, climbing the corporate ladder with Pepsi in Seattle, bartending at local and back country watering holes in Montana, and cooking for an outfitter in Alaska. Margie now teaches wild game processing and wild game cooking through her business Wyld Gourmet (Wyldgourmet.com).

Wild Cuisine: Let’s Get Comfortable

There are so many things about hunting that I truly love. The preparation long before the hunt that includes figuring out the new regulations, which can be as complicated as writing a term paper on a subject that you think you have knowledge about and find out that you actually know nothing. Making [...]

Wild Cuisine: Let’s Get Comfortable2022-01-10T16:51:32-07:00

I’ve Made Some Offal Things!

On the topic of meat processing, there are several post-hunt options. Some hunters love the chase, but not the meat, and will gladly donate their animal to a local food bank. Others enjoy eating wild game but prefer their butcher does the cutting and wrapping. And finally, there are the hunters who find [...]

I’ve Made Some Offal Things!2021-07-26T13:00:40-06:00
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