Let the folks at Field & Stream magazine show you how to cook. Jonathan Miles brings us the best recipes, techniques, and tools from his hugely popular “Wild Chef” column, along with new content for every game lover 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 Field & Stream’s first cookbook should be. Organized seasonally, The Wild Chef brings the reader over 150 recipes, tips, and tools of the trade from the magazine’s writers and editors, including new content from “Wild Chef” Jonathan Miles as well as recipes and kitchen hints from the ever-popular Field & Stream “Wild Chef” blog. Full color throughout, this is a cookbook that delivers campsite tips along with traditional and exotic wild game. Readers will learn how to cook everything from Thanksgiving wild turkey to squirrel stew and venison tongue, as well as how to build a fish fillet board, create a tree-branch skillet, and fashion an impromptu coffee mug during an early-morning ice fishing trip.
"Jonathan B. Miles, who writes “The Wild Chef” column for [Field & Stream] magazine, is one of the nation’s best and most unheralded recipe writers."--The New York Times