Synopses & Reviews
Field and 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 game cookbook from Field and Stream 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 and 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 and Prunes
Thanksgiving Wild Turkey
Venison Sausage, Apple and Cranberry Dressing
Hungarian Fisherman’s Soup
Essential Guide: Field Dressing and Aging Deer
Shoulder Roast with Wild Mushrooms
Buttermilk-Poached Trout
Dressing Your Deer: 3 Sauces
Venison and 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 and Caramelized Onions
Venison Steak and 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 and 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 and Toasted Chile Stew
Goose with Cranberry, Oyster and 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 and Barbecued Venison Ribs with Homemade Pickles
Venison Nachos—Carnitas Style
Goose Leg Sliders
Braised Squirrel with Bacon, Forest Mushrooms and 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 and Turnips
Cider-Braised Rabbit with Apples and Crème Fraiche
Elk Carbonnade
The Ice Fisherman’s Breakfast
Backcountry Paella
SPRING
Trout, Fiddlehead Ferns and Scrambled Eggs
Braised Rabbit with Rosemary and 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 and Asparagus
Braised Bear Shanks
Green Chile Venison Stew with Apache Bread
Trout on a Nail
Turkey “Scallops” with Baby Artichokes and Lemon
Essential Guide: Fix the Perfect Shore Lunch
Panfish Chowder
SUMMER
Venison Sliders
The Lake Erie Monster
Trucker’s Rice with Deer Jerky
Salmon Kebabs with Horseradish Butter
Grilled Backstrap with Deer Rub
Gallery: Camp Cooking Gear
The Montauk Burger
Dockside Ceviche
Essential Guide: Open Fire Cooking
Bites on a Stick
Grilled Dove Pizza
Grill a Whole Fish Perfectly, Every Time
Doves from Hell
Willow Skillet
Whole Fried Catfish with Green Onions and “Dickey Sauce”
Butter-Braised Fish
Cedar-Roasted Char
The Ultimate Summer Gig
Wok-Steamed Whole Fish
Essential Guide: Dutch Oven Cooking
Fish Sticks
The Sweet Life
Review
"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."
Synopsis
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 and 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 and 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.
Synopsis
Let the folks at Field and 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 and 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 and 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 and Stream] magazine, is one of the nation’s best and most unheralded recipe writers."--The New York Times
Synopsis
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
About the Author
An avid hunter and angler, Jonathan Miles has been Field & Stream magazine’s “Wild Chef” columnist since 2004. He is also the author of the novel Dear American Airlines, which was named a New York Times Notable Book and has been translated into six languages. His next novel, Want Not, will be published by Houghton Mifflin Harcourt. A former columnist for the New York Times and a contributing editor to several national magazines, Miles’s journalism has been selected for inclusion numerous times in the annual Best American Sports Writing and Best American Crime Writing anthologies. A competitor in the 2005 Dakar Rally, a 6,000-mile off-road race from Barcelona, Spain to Dakar, Senegal, Miles re-joined the 2012 Dakar Rally as part of the support crew for his former racing partner.