Comparison is the End of Everything!


Comparison is the end of everything!


I often post motivational quotes on my Instagram stories. They usually apply directly to what I’m going through at that moment. I pride myself on keeping things real with my followers, so let’s be real sometimes life kicks our ass! In this crazy social media world that we now live in, we (myself included) can feel like we aren’t doing enough, cool enough, aren’t traveling enough, don’t have enough pretty pictures. I can go on and on. But the truth is it’s a glimpse into one second of someone’s life. Two seconds after that pic was taken they stop sucking in their tummies and stopped posing. Notice my key word there, posing, we pose for a picture of how we want our life to be portrayed for that very second. But then an awful thing comes and we start comparing ourselves to others. We compare our lives to that one split second of another person’s life.


I received an Instagram message that really made me think. This beautiful girl messaged me saying how jealous she was of all the things I get to do and how she strives to be like me. My response to her was first off, thank you, what a kind complement. But then I told her I wanted her to strive to be like herself, and to take what I do to inspire her to be the best she can be. I went on to tell her how I wanted her to take what she likes about me and use that to aspire to be even better than me. Don’t compare yourself to me or anyone on social media for that matter. Please know that you are actually way cooler than your feed will ever be!

Because the truth is, I’m clumsy, forgetful and doubt myself constantly. While I feel completely blessed in my life… my life has also thrown me curve balls and I struggle with things as well. I struggle to be a better mom, wife, blogger, chef, dog mom, friend, teacher the list can go on and on. What you don’t see is the struggles it took to get where I am but the thing is the struggle never ends. I’m super hard on myself and have fallen into the trap of comparing myself to others as well. I don’t have as many followers as others do, I don’t post as much as others do, my makeup is hardly ever on and my life seems so boring compared to others.


 People the struggle is real!

Until I realized that comparison is the end of everything! We need to take the things we like about social media influencers and use that to “influence” our life not to compare our lives. Let others influence us to do better in our own lives instead of comparing ourselves.


Another thing I have noticed about social media is that it can be the most caddy thing there is. Everyone is a bad ass behind a computer or iPhone! Everyone has to tell you their opinion and what they think you are doing wrong, accuse you of things they know nothing about and make up lies from a picture they saw on your social media. There are even girl groups out there that say they “strive to inspire women” yet will bash you behind your back.


“If you have to hurt other people in order to feel powerful, you are an extremely weak individual.” – Bobby Mattingly

 Ladies we need to stop this! We will never inspire others by putting them down. We raise up by bringing people up, by bringing out the best in them and pushing them to achieve, not by criticizing what they have achieved. What might be a small accomplishment to one person is a huge accomplishment to another, you never know the struggles of another person. Especially just by viewing their social media!

So, in a world where everyone is trying to outdo each other or be like everyone else, I say be weird! Be You! Be different! Aspire to be the best YOU possible not what you think people want you to be! Normal is boring… be daring, be creative, just be you!


Here are a few ways I try to keep my sanity:

·      Disconnect! Go outside and live life instead of looking at a screen!

·      Set Goals for YOURSELF and no one else!

·      Stay Positive and aspire to inspire!


“Be like Michael Phelps. Stay in your own lane. Keep swimming forward & don’t worry about what everyone else is doing. Don’t look at other lanes. Just keep swimming.”

– Bethenny Frankel


Shrimp Risotto with Asparagus Vinaigrette


Yes, this might not be technically a "wild game" recipe, it sure is delicious! And thats exactly why I wanted to share it with you! There is something magical and elegant about risotto. The creamy texture of the rice with the cheesy kick of parmesan cheese makes for one hell of a combination. Top that with buttery shrimp and asparagus roasted so the spears are crunchy make for one decadent meal. Now, I've worked in fine dinning for years. And is most of the restaurants I worked in risotto was served. Having to have made risotto so much on the line the last thing I wanted to make at home was risotto. But my heart soon missed the rice that I used to slave over stirring almost constantly for 45 minutes just to slowly bring out the natural starches. Thus one day I decided to make a simpler version of a dish I used to make in restaurants. This may take you a bit of time, but boy oh boy is it worth every minute.

Shrimp Risotto with Asparagus Vinaigrette:

by Chef Bri Van Scotter – Wilderness to Table




·      1 Large Shallot, diced

·      3 TBS Butter

·      1 TBS Vegetable Oil

·      1 ½ Cups Arborio Rice

·      5 Cups Homemade Chicken Stock

·      ½ Cup Dry White Wine

·      3 TBS Butter

·      2 tsp. Salt

·      1 Cup Parmesan Cheese, grated


1.     Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock stays nice and hot.

2.     In a large heavy saucepan, heat the oil and the butter over medium heat. When the butter has melted, add the chopped shallot, sauté for 2-3 minutes or until slightly translucent.

3.     Add the rice to the pot and stir briskly with a wooden spoon so that the grains are coated with the oil and butter. Sauté for another minute or so until there is a slightly nutty aroma. But do not let the rice brown. Then add the wine to deglaze the pan, cook while stirring, until the wine has fully absorbed.

4.     Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears to be almost dry, add another ladle of stock and repeat this process. The key to great risotto is to keep stirring constantly, especially while the stock gets absorbed, to prevent scorching, and add the next ladle full as soon as the rice is almost dry.

5.     Continue adding ladles of hot chicken stock and stirring the rice while the liquid is absorbed. As it cooks you will see that it will start to develop a creamy consistency as it begins to release its natural starches. Cook for about 20-30 minutes or until the grains are tender but still firm to the bite (al dente).

6.     Then stir in the remaining butter, parmesan cheese and season with salt.

Sautéed Shrimp:


·      ¾ Pound Large Shrimp

·      5 TBS Butter

·      1 TBS Garlic, Chopped

·      1 TBS Lemon Juice

·      Salt and Pepper



In a large sauté pan add the butter and melt it over medium high heat. Once the butter is fully melted add the garlic, stir and cook for about 1 minute. Then add the shrimp to the pan. Cook the shrimp on each side for about 2 minutes each or until they are no longer translucent. The season with the lemon juice, salt and pepper.

Asparagus Vinaigrette:

·      ½ Pound Asparagus, steamed

·      1 TBS Dijon Mustard

·      2 TBS Lemon Juice

·      ¼ Cup Red Wine Vinegar

·      ½ Cup Olive Oil

·      Salt and pepper


Remove the tips of the asparagus and reserve for plating.

In the bowl of a blender add the rest of the asparagus and the rest of the ingredients and blend until smooth. Adjust salt and pepper to taste.


To plate, place a large scoop of risotto in a bowl and drizzle with the asparagus vinaigrette. Place the Asparagus spears on top then top that with a couple pieces of shrimp per plate. 


Venison Jerky Cheese Ball


This is such a fun and delicious recipe that is perfect for any gathering! This also happens to be the recipe that I made on air when I was on ABC News- Columbia! With whitetail season almost over here in Georgia and now your left with a ton of venison jerky, this recipe is right up your alley! Jerky can be used in so many fun ways and this is just one way. This is my wild game take on a classic southern dish! A traditional Southern cheese ball is usually coated in pecans, but I like to step up my game and coat my cheese ball in grated venison jerky! I also take this classic to another level by using goat cheese and a sprinkling of dried cranberries give a subtle sweetness.

Venison Jerky Cheese Ball:

By Chef Bri Van Scotter – Wilderness to Table


·      6 oz. Goat Cheese

·      6 oz. Cream Cheese

·      4 oz. Butter, Softened

·      4 TBS Dried Cranberries

·      3- Green Onions, chopped

·      ¼ tsp Salt

·      ¼ tsp Black Pepper

·      Venison Jerky, grated


In a large bowl combine all the ingredients except the venison jerky. Using a spatula mix well till everything is combined. Then place the bowl in the refrigerator for 45 minutes to chill. After 45 min. remove the bowl from the refrigerator, using your hands form the dip into one large ball, or multiple if you desire. Place the cheese ball on a serving plate and top with the grated venison jerky, to resemble a classic southern cheese ball.


A Wild Game take..

on a Southern Classic!

Sous Vide Goose Roulade


Goose Roulade
by Chef Bri Van Scotter- Wilderness to Table



·      2 Goose Breasts

·      4 oz. Goat Cheese, softened

·      2-Green Onions, chopped

·      Salt and Pepper

·      6- slices Prosciutto


 1.     On a large work surface take one goose breast and use a tenderizer to even out the goose breast so that the breast is about ¼ inch thick all the way across. In a bowl combine the goat cheese, green onions, salt and pepper, mix well to combine. Then day a portion of the goat cheese and smear it onto the goose breast. Then take 3 pieces prosciutto, and lay them on top of a large piece of plastic wrap. Lay then where they are over lapping each other horizontally. Then lay the goose breast down on top of the prosciutto. Using the plastic wrap roll the goose into a sausage like roll. Make sure you roll tightly the tuck the ends of the plastic wrap underneath and cover with another piece of plastic wrap to secure the roulade. Continue this process with the other goose breast.

2.     Vacuum seal the roulade in a vacuum seal bag. Then cook the roulade Sous Vide at 133F for 2 hours.

3.     Once the roulade has finished cooking. Sear the roulades in a hot pan with 1 tbsp. grapeseed oil till a nice crust is formed on all sides. Let the roulades sit for about 5 minutes then slice and serve.


Simple & Delicious!

Sometimes the simplest dishes are often times the best!

Swiss Elk Sliders


There is something so cozy and fun about sliders! Maybe its because you can eat more than one. Or maybe because of their small stature they make you feel like your not being too glutenous. Who knows... but I do know that these Swiss Elk Sliders are divine! Talk about perfect cold weather food! These lil babies will warm you up and comfort you all at the same time!

Swiss Elk Sliders

By Chef Bri Van Scotter – Wilderness to Table


For the Meatballs:

·      1 pound Elk, ground

·      1 TBS Garlic, chopped

·      3 TBS Shallots, diced

·      1 Egg

·      ½ tsp Salt

·      ½ tsp Black Pepper, ground

·      3 TBS Panko Bread Crumbs

·      1 tsp. Fresh Thyme, chopped

·      Grapeseed Oil

For the Sauce:

·      3 TBS Butter

·      3 TBS All-Purpose Flour

·      2 Cups Homemade Elk Stock or Beef Stock

·      ½ Cup Milk

·      ½ Cup Cream

·      3 tsp Worcestershire Sauce

·      1 ½ tsp Salt

·      1 tsp Black Pepper, ground

·      1 sprig Fresh Thyme

Rolls, for serving


 For the Meatballs:

1.    Mix all the ingredients together except the oil in a large bowl.

2.    Using a 3-oz. scoop. Scoop and form the meat into balls and place in a Dutch oven with about 3 TBS Grapeseed Oil. Over medium high heat, sauté the meat balls till they are nicely browned on all sides and pretty much cooked through, about 8-10 minutes. Remove the meatballs from the pan and place them on a plate lined with a paper towel. Set aside.

For the Sauce:

Using the same skillet, remove some of the oil if there is an abundance. Then add the butter, melt over medium high heat. Once the butter is fully melted whisk in the flour, whisk until it is golden brown. Then slowly whisk in the elk stock a little bit at a time to ensure there aren’t any lumps. Then add the milk, cream, Worcestershire Sauce, Salt, Pepper and Thyme. Add the meatballs back into the pan and simmer on low heat for about 15 minutes.


Once the sauce and meatballs are fully cooked. Take your slider rolls and place one meatball inside, top with extra sauce, then serve. 


So Yummy....

Even my sidekick Remi wanted in on the Swiss Elk Slider action!