My name is Jeremiah Doughty, I am a wild game chef from Southern California. My passion for the outdoors started at a very young age, but my love for it started many years later. In 2010 I found out I was allergic to bovine fats (BEEF) and other processed meats. This allergy forced my hand into living without store bought red meats, but I chose to take a stand against it and do my own research. Through my study of food, nutrition and allergies I found that large wild game did not hold the allergic trade within its meats. This realization brought me into the large mammal hunting world and I harvested my first antelope in 2011. I quickly found out that it was harder than I had thought, and taking my meat to the butcher was out of the question because they used beef fats in many of their machines. I struggled to find people to help me and shape me within the industry. I struggled to make the meat taste good along with trying to butcher and hunt. After understanding the basics of wild game meat, I quickly found myself as one of the guys people looked up to for simple & easy wild game recipes.
In 2016 I founded From Field To Plate as a tool for others to use and learn from. I did not have anyone there to help me when I first started in the outdoors and did not want anyone else to have that struggle. So I founded a blog with stories and recipes. In 2017 I started a hands on 4 day hunting, butchering & cooking school in South Texas. The classes have been mentioned in Outdoor life, NTWF, Mossy oak and other magazines. I have since taken over 300 new and veterans hunters into the field and kitchen. I have evolved my business into a thriving social media outlet, passion projects, recipes and soon launching my first cookbook. My passion for the outdoors grows every day and cant wait to change the Hunting Industry with a fork and a knife.
