This week, Food Photo Friday features photos from Wild Chef reader Mike Duni of Freedom, Maine. Mike is a Registered Maine Master Guide who sometimes spends his summers working the kitchens of some of that state’s fine coastal restaurants. From the looks of his photos, Mike is not only an avid outdoorsman, but also a great cook, a skill he picked up from his Italian grandfather.


Pan-seared venison with garlic potato pancakes, caramelized onions and red wine sauce.

“When I started shooting small game, it all went to his house where we dressed, prepped, cooked, and shared the meals with family,” said Duni. “He always used ingredients from his garden as well as wild mushrooms he would harvest with his friends.”


Fresh Maine crab-meat rolls with my bread-and-butter pickles.

When asked about his favorite wild ingredient, Mike had a hard time picking just one.

“I would have to say whatever is in season and fresh,” said Duni. “In spring a wild turkey pot pie or fresh caught brook trout served with just picked fiddlehead ferns is hard to beat, as is smoked lake and steelhead trout. Lobster, crab, oysters, and seafood in summer and grilled venison, moose, deer, or caribou works for me. During fall and winter, I turn more to stews and comfort foods like shepherd’s pie, pasta sauce and crockpot dishes served with good bread. I also like to use wild ‘hen of the woods’ mushrooms in my stews.”


Rigatoni with moose red sauce and homemade venison sausage.

My good friend Steve McGrath from Camp Chef has agreed to donate a prize pack to Mike for his great Food Photo Friday submissions. Thank you Steve, and congratulations to Mike Duni.


Baked stuffed haddock with fresh Maine shrimp stuffing.

If you have photos of what’s on your plate, send them to and we might feature them here.