About Larry White
I’m Larry White, a hunter, outdoorsman, and chef with a deep connection to food and the wild places I grew up in. I was raised in the foothills of North Carolina, where most of my days were spent hunting, fishing, and cooking beside my grandmother. She showed me the joy of food, and that’s stayed with me ever since.
After serving as a Culinary Specialist in the U.S. Coast Guard, I went on to earn a Culinary Arts bachelor’s degree from The Art Institute of Charleston. From there, I spent years in Charleston’s food scene, working in fine-dining kitchens like The Ocean Room at Kiawah Island, Peninsula Grill, and Circa 1886. I also worked as a personal chef and even ran my own restaurant and food truck.
But for me, it’s always been about more than restaurants. Cooking is my way of staying connected to the outdoors and the life I love. These days, my family and I live on our own Back-40, where we keep things simple and live close to the land. I still spend more than 75 days a year out in the field, hunting public land to keep our freezer stocked with wild game.
What You’ll Find on Wild Game Gourmet
This site is where I share rustic, practical recipes and step-by-step guides that make wild game shine. I want to show you how to cook venison, wild boar, waterfowl, upland birds, and even fresh-caught seafood with confidence.
On this site you’ll find:
- Venison recipes for every cut, from backstrap to liver
- How-to guides for grinding, brining, sausage making, and smoking wild game
- Seasonal ideas that take food from the hunt to the table
- Gear and kitchen tools I actually use, from knives and grinders to smokers and thermometers
My Experience
- Former Culinary Specialist, U.S. Coast Guard
- Culinary Arts graduate, The Art Institute of Charleston
- Years of fine-dining experience in Charleston kitchens
- Restaurant owner, food truck operator, personal chef
- Lifelong hunter and fisherman
- Founder of Wild Game Gourmet
As Featured In:
Garden & Gun, Strung Magazine, Duck Season Somewhere Podcast, Southern Flavor Magazine, The Sportsmen’s Advocate, The LEM Catalog
My Philosophy
Wild game should be treated with care. Both in the field and in the kitchen. It’s more than just food; it’s a connection to the outdoors and a tradition that belongs at the dinner table just as much today as it did generations ago. Cooking and sharing wild game isn’t only about making a great meal, it’s about creating memories, honoring the hunt, and putting real, nourishing food back at the center of our lives.
Work With Me
I love working with brands, hunters, and outdoorsmen who care about good food from the wild. If you’re looking for recipe development, product testing, or collaborations, let’s get in touch.