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Prentice Hall Press Hardback English
Hunter Chef in the Wild
Game, Fish, and Fowl Recipes and Techniques for Cooking Outdoors
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Seasoned outdoorsman, hunter, and angler Michael Hunter takes readers on his adventures in the wild across North America. In this highly anticipated book, Hunter shares his passion for nature, hunting wild food, and takes cooking outside in over 80 recipes-freshwater fish (bass, trout, walleye, salmon), saltwater fish (tuna, swordfish, halibut, salmon, ling cod), seafood (clams, lobster, octopus, mussels, geoduck), fowl and small game (snow goose, pintail duck, quail, pheasant, rabbit), and large game (bison, wild boar, muskox, elk, deer, bear, beaver), along with vegetables and cocktails and desserts fit for a campfire, including: Grilled Brook Trout; Coho Salmon Candy; Grilled Octopus with Romesco Sauce and Salsa Verde; Smoked Pintail Duck; Hot Rabbit with Braised Collard Greens; Canned Moose Meat; Bear Ragu with Smoked Cheddar Polenta; Birch-Syrup-Glazed Bison Short Ribs; Elk Smash Burgers, and much more. Hunter Chef in the Wild includes a variety of cooking methods-grilling, smoking, spit-roasting-along with instructional guides: How to Cook a Whole Fish, How to Cure Salmon Roe, How to Harvest and Prepare Geoduck, and How to Roast a Pig. Featuring stunning nature photography, Hunter Chef in the Wild is a must-have book for outdoor adventurers and everyone who wants to get outside, cook over fire, and eat wild food.
Seasoned outdoorsman, hunter, and angler Michael Hunter takes readers on his adventures in the wild across North America. In this highly anticipated book, Hunter shares his passion for nature, hunting wild food, and takes cooking outside in over 80 recipes-freshwater fish (bass, trout, walleye, salmon), saltwater fish (tuna, swordfish, halibut, salmon, ling cod), seafood (clams, lobster, octopus, mussels, geoduck), fowl and small game (snow goose, pintail duck, quail, pheasant, rabbit), and large game (bison, wild boar, muskox, elk, deer, bear, beaver), along with vegetables and cocktails and desserts fit for a campfire, including: Grilled Brook Trout; Coho Salmon Candy; Grilled Octopus with Romesco Sauce and Salsa Verde; Smoked Pintail Duck; Hot Rabbit with Braised Collard Greens; Canned Moose Meat; Bear Ragu with Smoked Cheddar Polenta; Birch-Syrup-Glazed Bison Short Ribs; Elk Smash Burgers, and much more. Hunter Chef in the Wild includes a variety of cooking methods-grilling, smoking, spit-roasting-along with instructional guides: How to Cook a Whole Fish, How to Cure Salmon Roe, How to Harvest and Prepare Geoduck, and How to Roast a Pig. Featuring stunning nature photography, Hunter Chef in the Wild is a must-have book for outdoor adventurers and everyone who wants to get outside, cook over fire, and eat wild food.