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Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish


Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish Cover


Synopses & Reviews

Publisher Comments:

2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)

ForeWord Reviews 2012 Book of the Year Award Finalist (TBA)

2013 James Beard Foundation Book Awards, Nominee Finalist

Born from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables. Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish is at once a manifesto for this movement and a manual packed with everything the new hunter needs to know.  Wild foods, when managed responsibly, are sustainable, ethical, and delicious, and author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game with 85 mouthwatering recipes.

Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement.  Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more. Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, Afield takes the reader along for the hunt, from duck and dove to deer and wild hog.

Game and fish include:

Doves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more.

About the Author

Chef JESSE GRIFFITHS embodies the forefront of the new hunting-cooking movement.  He has gained national praise for his strictly local butcher shop and supper clubs (Bon Appetit, Food & Wine, Country Living, Garden & Gun) and his series of practical hunting schools are the first of their kind.  In less than a year, they have drawn students from around the country and have gained attention from The New York Times, Texas Monthly, and others. Jesse was nominated as Food & Wine's The People's Best New Chef in 2011, and is the owner and chef of Dai Due with his life/work partner, Tamara Mayfield.  The couple received Austin's Local Hero award in 2010.

JODY HORTON is an Austin-based food and lifestyle photographer. His work has appeared in Garden & Gun, Esquire, Food & Wine, Southern Living, Texas Monthly, and the New York Times. He is a frequent contributor to Texas Monthly, Garden & Gun, Edible Austin, and Southern Living. Find more of his work at

ANDREW ZIMMERN, regarded as one of the most versatile and knowledgeable personalities in the food world, is a James Beard Award-winning TV personality, chef, food writer, and teacher. He is the co-creator, host, and consulting producer of the Travel Channel's hit series Bizarre Foods with Andrew Zimmern.

Table of Contents

Foreword by Andrew Zimmern 6

Introduction by Jesse Griffiths 9


Dove & Snipe

Dove: Opening Day 13

Plucking Doves 20

Simple Grilled Doves 24

Rice with Gizzards, Hearts, and Livers 26

Braised Greens 27

Stuffed Doves 28

Bad-Day Dove Risotto 31

Snipe: A Good Day on the Marsh 32

Roasted Snipe 38

Potatoes Anna 38

Hot Fried Birds 40


Creek Fishing

Hunting Fish 43

Whole Grilled Fish 52

Making Mayonnaise 54

Cleaning Catfish 55

Smoked Catfish Terrine 56

Frying Fish: Beer Batter, Mustard Batter,

Cornmeal Dredge 59

Coleslaw 61


Surf Fishing

Whiting on the Beach 63

Whole Grilled Whiting with Carrot-Top

Sauce 68

The Half-Shell Technique 69

Half-Shell Tacos 70

Fish and Oyster Stew with Salted Wild

Boar Belly 72

Smoked Mullet Salad with Apples 73

Arroz Abanda 75

Fish Soup


Flounder & Crab

Flounder: The Bay at Night 79

Filleting Flounder 82

Baked Flounder with Parsnips and

Carrots 84

Sautéed Flounder with Chard and

Raisins 86

Preparing Flounder for Stuffing 88

Roasted Whole Flounder with Herbs and

Potatoes 90

Cooking with Fresh Herbs 90

Crab: Simplicity Defined 92

Picking Crabs 94

Crab Posole 96

Pasta with Crab, Basil, and Garlic 97


Feral Hog

The Hog Highway 99

Field Dressing Large Game 102

Butchering a Feral Hog 108

Smothered Boar Chops 112

Anise Brine 112

Wild Boar Carnitas 114

Jalapeño Salsa 114

Cheater Ribs 116

Wild Boar Petit Salé 119

Pickled Onions 119

Roasted Whole Baby Hog 120


Sausage & Charcuterie

A Nice Fat Sow 123

Morgan’s Wild Boar Pancetta 126

Venison Bresaola 128

Dove Terrine 131

Goose Liver Pâté 132

Salted Wild Boar Belly 134

Wild Boar Rillettes 135

Making Sausage 136

Venison Breakfast Sausage 140

Wild Boar Chorizo 141

Wild Boar and Dark Beer Sausage 142

Venison Chaurice 143

Smoked Goose Sausage 144

Dry-Cured Sausage 146


Deer & Turkey

Targets of Opportunity 149

The Gambrel Method 156

Storing Large Game Before Processing 161

Butchering a Deer 162

Stuffed Venison Flank 166

Venison Barbacoa 168

Venison Tartare 169

Venison Neck Osso Buco 170

Venison Chili 172

Making Stock 173

Venison or Feral Hog Stock 173

Game Bird Stock 173

Venison Salpicon 174

Grilled Venison Loin with Horseradish

Cream 175

Onion Soup with Venison Shanks 177

Venison Moussaka 178

Venison Burgers 180

Sautéed Venison Liver 182

Grilled Venison Heart 184

Butchering Turkeys 186

Turkey Cutlets with Mushroom Gravy 191

Turkey Potpie 192

Tomato-Braised Turkey Legs 194

Game Bird Polenta 194


Duck & Goose

Duck: The Well-Kept Secret 197

Plucking Ducks 204

Butchering a Duck or Goose 208

Roasted Duck with Tangerines 210

Red Wine Brine 211

Onion and Sage Dressing 211

Duck Yakitori 212

Pickled Radish 212

Teal in a Jar 215

Duck and Oyster Gumbo 216

Duck Tikka Masala 217

Goose: Over the Decoys 218

Confit 220

Salade de Gesiers 222

Goose Leg Confit with Potatoes

Sarladaise 222


Rabbit & Squirrel

Rabbit: One is Enough 225

Cleaning Rabbits and Squirrels 228

Butchering Rabbits and Squirrels 229

Fried Rabbit 230

Rabbit in Pipian Sauce 231

Pappardelle with Rabbit, Muscat,

and Cream 232

Squirrel: Three for Three 234

Squirrel Cooked over a Campfire 236

Squirrel with Herb Dumplings 238


The Spring Run

White Bass: Go to the Fish 241

Filleting Panfish 248

White Bass Roe in Brown Butter 250

White Bass Escabèche 251

White Bass Veracruzana 252

Sautéed Zucchini 252

Crappie: The Night Bite 255

Crappie Croquettes 262

Gratin of Crappie and Potatoes 264

Index 266

Suggested Reading 270

Acknowledgments 271

Product Details

Griffiths, Jesse
Welcome Books
Zimmern, Andrew
Horton, Jody
American - General
Cooking and Food-US General
Cooking and Food-Wild Game
Publication Date:
10.28 x 8.32 x 1.14 in 2.02 lb

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Related Subjects

Cooking and Food » By Ingredient » Fish and Seafood
Cooking and Food » By Ingredient » Meats » Wild Game
Cooking and Food » By Ingredient » Wild Foods
Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Featured Titles » General
History and Social Science » Archaeology » General

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