The Hunter Chef Cookbook

"I recognized that Michael Hunter knows what he is talking about the minute I opened this book. Hunter is the kind of guy--and the kind of work--that you get when you combine passion, creativity, inventiveness, and elbow grease. This book makes me hungry, and Michael Hunter makes me proud to be a hunter and angler." --Steven Rinella, outdoorsman, host of the TV series and podcast MeatEater, and author The MeatEater Fish and Game Cookbook Well-known hunter and respected wild-game chef, Michael Hunter, grew up in the great outdoors. Inspired by the endless bounty of the land, hunting, fishing, foraging, and cooking is a way of life for Hunter. Celebrating the resources of the wild, The Hunter Chef Cookbook features a collection of over 100 recipes and butchery guides, and stunning food and landscape photography. The book includes recipes for cooking big game, from moose and bison, to white tail deer and wild boar. Common small game features include wild turkey, duck, wild goose, ruffed grouse, as well as rabbit and squirrel. Fresh-water and salt-water fish recipes feature pickerel, wild salmon, rainbow trout, prawns, scallops, and more. A seasoned forager, Hunter offers an array of savoury and sweet recipes, incorporating wild ingredients, everything from mushrooms and leeks to sumac and berries.

From field, forest, and stream to table, this is an indispensable introduction to the pleasures of foraging, fishing, and hunting, with more than 50 recipes for making the most of the fruits of a day spent gathering food in the wild. “Hunt, Gather, Cook is a fabulous resource for anyone who wants to take more control over the food they eat and have more fun doing so.”—Michael Ruhlman, author of Ratio: The Simple Codes Behind the Craft of Everyday Cooking If there is a frontier beyond organic, local, and seasonal, beyond farmers’ markets and grass-fed meat, it’s hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking—if you know how to find them. In Hunt, Gather, Cook, he shares his experiences both in the field and in the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. Hank provides a user-friendly, food-oriented introduction to tracking down and cooking everything from prickly pears and grouper to snowshoe hares and wild boar. With beautiful photography, information on curing meats, and a helpful resource section, Hunt, Gather, Cook is a thoughtful, actionable guide to incorporating wild food into your diet.

"After the Hunt, Chef John D. Folse's eighth cookbook, explores man's hunting history from cave man through American colonization. Travel through time as ancient man learns to create tools, nets and traps for hunting then, cultivates a gluttonous taste for wild game delicacies and grand game banquets that continue for days. From China to Egypt from Greece to Rome, the hunt was a revered sport that prepared men for war. Visit game parks of the noblemen and review the hunting privileges that were reserved for the aristocracy alone. Through Medieval Europe to the Renaissance the hunt was immortalized in paintings, tapestries, china, furniture, symphonies and song. With every page the reader comes to understand that man's love affair with hunting is not just about the kill, but about the pursuit of an ancient, innate treasure" -- publisher website (December 2007).

Cookbook focused on wild mushrooms.

“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine

From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes “As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals. Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators. Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs. “Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri “[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review)

Field & Stream magazine’s Jonathan Miles brings us from field to table with the best recipes, techniques, and tools from his hugely popular column, along with new content for every wild game fan and budding hunter-chef. Learn how to butcher and braise, forage and flavor, and cook the best food your campsite or home kitchen has ever seen. A wild game cookbook for every hunter—from the aspiring chef to the seasoned shot who does his own butchering—this collection of at-home and in-the-field recipes and kitchen tricks is everything that a modern wild game cookbook should be. Organized seasonally, The Wild Chef brings the reader over 130 recipes, tips, techniques, and tools of the trade from the magazine’s writers and editors, including new content from "Wild Chef” columnist and award-winning writer Jonathan Miles, the ever-popular Field & Stream “Wild Chef” blog, and recipes from first-rate chefs and top-tier restaurants across the world. This cookbook delivers a contemporary take on traditional wild-game fare, updating game and fish cookery to reflect the monumental changes in American dining and cooking that have occurred over the past few decades. Table of Contents: FALL Venison Tenderloin | Thanksgiving Wild Turkey | Venison Sausage, Apple & Cranberry Dressing | Hungarian Fisherman’s Soup | Field Dressing & Aging Deer | Venison Shoulder Roast with Wild Mushrooms | Buttermilk-Poached Walleye | Dress Up Your Venison | Venison & Pumpkin Curry | Wild Boar Stew | Essential Kitchen Tools | Cider-Braised Rabbit | Salt-Crusted Fish | Butchering Deer | Venison-Stuffed Tamales | The Joy of Squirrels | Squirrel, Biscuits, & Gravy | Grill-Roasted Fish | Partridge Two Ways | Irish Angler’s Pie | Venison Pierogi | Adventures in Venison | Grilled Marinated Venison Heart | Seared Venison Liver | Venison Steak & Kidney Empanadas | Braised Venison Tongue | Buttermilk-Fried Quail | Blackened Venison Steaks | Root Beer–Glazed Duck | Seared Pheasant Breasts WINTER Venison Backstrap with Red Pears | Wild Game Ravioli | Braised Rabbit with Rosemary | Field Dressing Small Game | Wild Game Mincemeat Cobbler | Roasted Grouse with Mushrooms & Bacon | Essential Salts | Duck Prosciutto | Elk & Toasted Chile Stew | Roasted Goose with Cranberry, Oyster & Chestnut Stuffing | Citrus-Glazed Fish | Roasted Leg of Venison | Venison Osso Buco | Butchering Birds | Duck Salmi | Braised & Barbecued Venison Ribs | Venison Nachos | Goose Leg Sliders | Braised Squirrel | Moose Stew | Venison Cassoulet | History of Chili | Ultimate Camp Chili | Mary of Agreda’s Chili | Christmas (Beer-Can) Goose | Stewed Duck with Apples & Turnips | Rabbit Sott’olio | Elk Carbonnade | Backcountry Paella | The Ice Fisherman’s Breakfast SPRING Trout, Fiddlehead Ferns & Scrambled Eggs | Freezer-Raid Gumbo | Black Bear Empanadas | Little Fish, Big Flavor | Ultimate Fried Bream | Oat-Crusted Trout with Stovies | Prepping Your Catch | Pickled Pike | Wild-Game Banh Mi | Essential Knives | Wild Turkey Potpie | Deer Dogs with Pea Soup Sauce | Hawaiian Fish Jerky | Largemouth Bass Tacos | Wild Turkey Roulades | Morels: The Turkey Hunter’s Mushroom | Turkey Soup with Morels | Braised Bear Shanks | Green Chile Venison Stew | Trout on a Nail | Wild Turkey Scallops | Fix the Perfect Shore Lunch | Panfish Chowder SUMMER Venison Sliders | The Lake Erie Monster | Essential Camp Kitchen Gear | Salmon Kebabs with Horseradish Butter | Grilled Venison Backstrap with Deer Rub | The Montauk Burger | Deckside Ceviche | Open Fire Cooking | Grilled Dove Pizza | Perfectly Grilled Whole Fish | Doves from Hell | The Willow Skillet | Trucker’s Rice with Venison Jerky | Fried Crappie | Eat More Bass | Pan-Roasted Largemouth Bass | Wok-Steamed Whole Fish | The Ultimate Summer Gig | Cedar-Roasted Char | Whole Fried Catfish with Green Onions | Butter-Braised Fish | The Sweet Life

“If Jack Kerouac had hung out with Julia Child instead of Neal Cassady, this book might have been written fifty years ago.”—The Wall Street Journal When outdoorsman, avid hunter, and nature writer Steven Rinella stumbles upon Auguste Escoffier’s 1903 milestone Le Guide Culinaire, he’s inspired to assemble an unusual feast: a forty-five-course meal born entirely of Escoffier’s esoteric wild game recipes. Over the course of one unforgettable year, he steadily procures his ingredients—fishing for stingrays in Florida, hunting mountain goats in Alaska, flying to Michigan to obtain a fifteen-pound snapping turtle—and encountering one colorful character after another. And as he introduces his vegetarian girlfriend to a huntsman’s lifestyle, Rinella must also come to terms with the loss of his lifelong mentor—his father. An absorbing account of one man’s relationship with family, friends, food, and the natural world, The Scavenger’s Guide to Haute Cuisine is a rollicking tale of the American wild and its spoils.