Chef Michael Feker Invites Wisconsin Hunters to Elevate Their Harvest This Season

MILWAUKEE, WI (November 13, 2025)—As Wisconsin’s woods come alive with hunters during bow season and the anticipation of gun season builds, freezers across the state are filling with the rewards of the hunt: venison, pheasant, wild turkey, and more. For Chef Michael Feker, one of Milwaukee’s most celebrated chefs, restaurateurs, and culinary educators, this season is about more than the harvest. It’s about respect for the land, gratitude for the food it provides, and transforming every part of the hunt into a culinary experience that connects people, family, and flavor.

“When you bring home your own harvest, you’ve already done the hardest work,” says Feker. “My role is to help you honor that gift and to make sure every bite reflects your effort, the land it came from, and the life it represents.”

Chef Feker, a lifelong advocate for cooking with integrity and purpose, encourages hunters to think beyond traditional roasts and stews. From backstrap to shank, tenderloin to heart, he teaches that every cut can become something extraordinary with care and creativity. Even the bones and trimmings have a place in his kitchen, transformed into rich broths, sauces, and reductions that complete the circle from field to feast.

To inspire home cooks this hunting season, Feker is sharing two compound butter recipes designed to complement venison, pheasant, turkey, and other wild game:

• Savory Compound Butter: A robust, herb-forward blend ideal for venison, pheasant, and wild turkey, adding richness and depth to any preparation.
• Herb & Citrus Compound Butter: A bright, aromatic version that enhances lighter wild game dishes with balance and freshness.

Both can be made ahead, frozen or refrigerated, and used to instantly elevate any meal, bringing a restaurant-quality taste to every table.

For those looking to take their skills further, Feker offers “Chef’s Counter”—an intimate, interactive dining experience inside his state-of-the-art kitchen. Groups of 8 to 26 can bring their processed game and learn directly from the chef how to prepare, season, and cook their harvest with precision and artistry.

“At Chef’s Counter, I help people turn their ingredients into an expression of gratitude,” says Feker. “It’s not just about cooking—it’s about celebrating the spirit of the hunt through food and connection.”

Feker’s philosophy extends through his restaurants (IL Mito Trattoria e Enoteca, Zesti Global Eatery, and IL Mito Café) where locally sourced ingredients and bold, honest flavors take center stage. His private events, luncheons, and corporate gatherings all share one goal: to bring people together through food that tells a story.

To learn more about the Chef’s Counter experience, visit https://www.cheffeker.com/events, email specialevents@ilmito.com, or call (414) 443-1414.

NOTE: This press release was submitted to Urban Milwaukee and was not written by an Urban Milwaukee writer. While it is believed to be reliable, Urban Milwaukee does not guarantee its accuracy or completeness.