The Wild Chef - 9781616285470

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 Field & Stream’s first cookbook should be. Organized seasonally, The Wild Chef brings the reader over 100 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.

Table of Contents:

FALL

Tenderloin with Sage, Pumpkin & Prunes

Thanksgiving Wild Turkey

Venison Sausage, Apple & Cranberry Dressing

Hungarian Fisherman’s Soup

Essential Guide: Field Dressing & Aging Deer

Shoulder Roast with Wild Mushrooms

Buttermilk-Poached Trout

Dressing Your Deer: 3 Sauces

Venison & Pumpkin Curry

Wild Boar Stew with Salsa Verde

Gallery: Essential Cooking Tools

Rabbit Sott’olio

Salt-Crusted Fish

Essential Guide: Butchering Deer

Venison-Stuffed Tamales

The Joy of Squirrels

Classic Brunswick Stew

Grill-Roasted Fish on the Half Shell

Chukar Two Ways

Dove Potpie

Adventures in Venison

Grilled Marinated Venison Heart

Seared Venison Liver with Bacon & Caramelized Onions

Venison Steak & Kidney Empanadas

Braised Venison Tongue over Rice Noodles

Fried Buttermilk Quail with Ajax Gravy

Blackened Venison Steaks

Root Beer-Glazed Duck Breast

Crispy Seared Breasts in Gin Cream

WINTER

Backstrap with Red Pears & Pickled Golden Raisins

Wild Game Ravioli

Mixed-Bag Gumbo

Essential Guide: Field Dressing Small Game

Wild Game Mincemeat Cobbler

Grouse. Mushrooms. Whiskey. Bacon.

Gallery: Salt 101

Duck Prosciutto

Elk & Toasted Chile Stew

Goose with Cranberry, Oyster & Chestnut Stuffing

Citrus-Glazed Fish with Worcestershire-Pecan Rice

Caveman Roasted Leg of Venison

Venison Osso Buco with Israeli Couscous

Essential Guide: Butchering Birds

Salmi of Wild Duck

Braised & Barbecued Venison Ribs with Homemade Pickles

Venison Nachos—Carnitas Style

Goose Leg Sliders

Braised Squirrel with Bacon, Forest Mushrooms & Pinot Noir

Goose (or Deer, or Elk, or Caribou) Stew

Venison Cassoulet

Essential Guide: Hunting Camp Cooking

Christmas (Beer-Can) Goose

Stewed Duck with Apples & Turnips

Cider-Braised Rabbit with Apples & Crème Fraiche

Elk Carbonnade

The Ice Fisherman’s Breakfast

Backcountry Paella

SPRING

Trout, Fiddlehead Ferns & Scrambled Eggs

Braised Rabbit with Rosemary & Nicoise Olives

Black Bear Empanadas

How To Throw a Crappie Party

Oat-Crusted Trout with Stovies

Essential Guide: Prepping Your Catch

Pickled Pike

Wild-Game Banh Mi

Gallery: Essential Kitchen Knives

Wild Turkey Potpie

Deer Dogs with Pea Soup Sauce

Hawaiian Fish Jerky

Largemouth Bass Tacos

Wild Turkey Roulades

The Turkey Hunter’s Mushroom

Turkey Soup with Morels, Spring Peas & Asparagus

Braised Bear Shanks

Green Chile Venison Stew with Apache Bread

Trout on a Nail

Turkey “Scallops” with Baby Artichokes & Lemon

Essential Guide: Fix the Perfect Shore Lunch

Panfish Chowder

SUMMER