We offer a personalized private chef experience built around real food, bold flavor, and unforgettable meals. Led by Chef Wayland, a chef with 16 years of culinary experience, Blackfoot Butchers brings restaurant-quality cooking directly to your home, hunting camp, family gathering, private event, or special occasion. Every menu is customized around your taste, your harvest, and your vision, using fresh ingredients, proper technique, clean presentation, and exceptional service to create a dining experience that connects the hunt, the kitchen, the table, and the people gathered around it.
Pepper-crusted venison tenderloin, Cognac-shallot sauce, pommes Anna, French green beans, roasted pearl onions and fresh herbs. Rich, elegant and unmistakably French.
Style: Classical French
Profile: Rich • Luxurious • Woodland
Frenched venison rack with Dijon, rosemary and thyme crust, celery-root purée, wild mushroom fricassée, roasted pearl onions and Grand Veneur game sauce.
Style: French Game Cuisine
Profile: Savory • Woodland • Refined
Center-cut venison loin, seared foie gras, Madeira-truffle jus, pommes Anna, glazed heirloom tilted baby carrots and French flamed green beans.
Style: Classical French
Profile: Rich • Luxurious • Earthy
Slow-braised venison with tomato, red wine, orange, rosemary and Mediterranean herbs, finished with creamy polenta and bright lemon-parsley gremolata.
Style: French Game Cuisine
Profile: Savory • Woodland • Refined
Rosemary-seared venison medallions, roasted tomato confit, black olive tapenade, charred zucchini, creamy Parmesan polenta and red-wine rosemary jus.
Style: Mediterranean / Southern French
Profile: Bright • Herbal • Rustic-Elegant
Pan-roasted elk loin, traditional French game sauce, celery-root purée, chestnuts, wild mushrooms, glazed carrots and blackberry.
Style: Haute French Game
Profile: Earthy • Fruity • Deep
Juniper-seared elk medallions, cassis and red-wine reduction, potato pavé, roasted mushrooms, shallot confit and seasonal greens.
Style: Contemporary French
Profile: Lean • Fruity • Sophisticated
Herb-roasted elk with olive and rosemary crust, creamy polenta, roasted peppers, tomato confit, grilled artichoke and thyme jus.
Style: Mediterranean / Provençal
Profile: Herbal • Savory • Bright
Peppercorn-crusted bison tenderloin, Cognac cream sauce, pommes fondant, asparagus and roasted shallots.
Style: French Steakhouse
Profile: Bold • Peppery • Rich
Bison tenderloin with Bordeaux reduction, roasted bone marrow, whipped potatoes, wild mushrooms, glazed cipollini onions and fresh herbs.
Style: Classical French
Profile: Deep • Savory • Decadent
Rosemary and garlic-seared bison sliced over baby arugula with charred peppers, roasted tomatoes, olives, aged Parmesan, crispy fingerling potatoes and balsamic reduction.
Style: Mediterranean
Profile: Fresh • Beefy • Vibrant
Roasted lamb loin with pistachio and herb crust, smoked eggplant purée, saffron couscous, blistered tomatoes, preserved lemon and pomegranate jus.
Style: Mediterranean
Profile: Aromatic • Bright • Sophisticated
Slow-braised lamb shoulder with red wine, pearl onions, carrots, turnips and herbs, accompanied by silky pommes purée and its own concentrated braising jus.
Style: French Country Fine Dining
Profile: Deep • Comforting • Refined
Herb and garlic-crusted rack of lamb, gratin dauphinois, haricots verts, flame roasted shallots and rosemary lamb jus.
Style: Classical French
Profile: Buttery • Herbal • Elegant
Crisp-skinned king salmon, Champagne-lemon beurre blanc, leek fondue, asparagus, potato confit, salmon roe and delicate herbs.
Style: Modern French
Profile: Silky • Buttery • Delicate
Premium salmon wrapped in golden puff pastry with spinach and wild mushroom duxelles, finished with Dijon-Champagne cream, asparagus and seasonal vegetables.
Style: Classical French
Profile: Rich • Crisp • Elegant
Rosemary and garlic roasted salmon with saffron, fennel, preserved lemon, tomato-olive confit, herbed couscous, charred zucchini and basil oil.
Style: Mediterranean
Profile: Bright • Aromatic • Clean
Traditional French rabbit braised with Dijon mustard, white wine, tarragon and cream, accompanied by roasted fingerling potatoes, braised leeks and seasonal vegetables.
Style: Burgundian French
Profile: Creamy • Tangy • Comforting
Slow-braised rabbit with tomato, olives, rosemary, garlic and white wine, served with Parmesan polenta, artichokes and roasted Mediterranean vegetables.
Style: Mediterranean / Southern French
Profile: Rustic • Herbal • Savory
Boneless rabbit saddle wrapped around wild mushroom and herb stuffing, roasted and sliced, finished with white-wine jus, potato gratin, glazed carrots and seasonal greens.
Style: Contemporary French
Profile: Delicate • Earthy • Refined
Crisp-skinned duck breast, orange gastrique, pommes duchesse, caramelized Belgian endive and glazed seasonal vegetables.
Style: Classical French
Profile: Sweet • Savory • Elegant
Pan-roasted duck breast, black cherry and Armagnac reduction, duck-fat potato pavé, roasted shallots, wild mushrooms and wilted greens.
Style: Modern French
Profile: Dark Fruit • Rich • Aromatic
Roasted duck breast with fig-pomegranate glaze, herbed farro, charred eggplant, roasted grapes, pistachio and mint.
Style: Mediterranean
Profile: Fruity • Nutty • Warmly Spiced
Roasted pheasant breast, wild mushroom and morel fricassée, Cognac cream, pommes fondant, braised leeks and thyme.
Style: Classical French
Profile: Creamy • Woodland • Elegant
Pheasant breast rolled around a pistachio, apricot and herb farce, Madeira jus, gratin dauphinois, glazed vegetables and crispy shallots.
Style: French Haute Cuisine
Profile: Delicate • Nutty • Luxurious
Herb-roasted pheasant, tomato and olive ragout, roasted garlic polenta, artichokes, charred peppers and preserved-lemon jus.
Style: Mediterranean
Profile: Herbal • Savory • Bright
Roasted semi-boneless quail with caramelized grapes, Armagnac jus, silky potato purée, pearl onions and wilted greens.
Style: Classical French
Profile: Delicate • Fruity • Refined
Herb-roasted quail glazed with pomegranate molasses, pistachio-saffron couscous, roasted grapes, charred vegetables, mint and citrus.
Style: Mediterranean
Profile: Sweet-Tart • Aromatic • Vibrant
Roasted quail filled with truffled mushroom and herb farce, Madeira reduction, pommes purée, roasted baby vegetables and fresh thyme.
Style: French Fine Dining
Profile: Earthy • Truffled • Luxurious
• Personalized menu consultation
• Premium commercially sourced game, meats and seafood
• Ingredient sourcing and shopping
• Chef preparation
• On-site cooking
• Restaurant-style plating
• Three-course dinner experience
• Standard kitchen cleanup
Starting at $219 per guest
Starting at $249 per guest
Starting at $289 per guest
$1,500 per event
Pricing is based on a six-guest minimum. Larger events are individually quoted
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