The Wild Chef
Book (italiano):
<I>Field & Stream</i> 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.<P>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, <I>The Wild Chef</i> 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.<P> <P> Table of Contents:<P> FALL<P> Tenderloin with Sage, Pumpkin & Prunes<P> Thanksgiving Wild Turkey<P> Venison Sausage, Apple & Cranberry Dressing<P> Hungarian Fisherman’s Soup<P> Essential Guide: Field Dressing & Aging Deer<P> Shoulder Roast with Wild Mushrooms<P> Buttermilk-Poached Trout<P> Dressing Your Deer: 3 Sauces<P> Venison & Pumpkin Curry<P> Wild Boar Stew with Salsa Verde<P> Gallery: Essential Cooking Tools<P> Rabbit Sott’olio<P> Salt-Crusted Fish<P> Essential Guide: Butchering Deer<P> Venison-Stuffed Tamales<P> The Joy of Squirrels<P> Classic Brunswick Stew<P> Grill-Roasted Fish on the Half Shell<P> Chukar Two Ways<P> Dove Potpie<P> Adventures in Venison<P> Grilled Marinated Venison Heart<P> Seared Venison Liver with Bacon & Caramelized Onions<P> Venison Steak & Kidney Empanadas<P> Braised Venison Tongue over Rice Noodles<P> Fried Buttermilk Quail with Ajax Gravy<P> Blackened Venison Steaks<P> Root Beer-Glazed Duck Breast<P> Crispy Seared Breasts in Gin Cream<P> <P> WINTER<P> Backstrap with Red Pears & Pickled Golden Raisins<P> Wild Game Ravioli<P> Mixed-Bag Gumbo<P> Essential Guide: Field Dressing Small Game<P> Wild Game Mincemeat Cobbler<P> Grouse. Mushrooms. Whiskey. Bacon.<P> Gallery: Salt 101<P> Duck Prosciutto<P> Elk & Toasted Chile Stew<P> Goose with Cranberry, Oyster & Chestnut Stuffing<P> Citrus-Glazed Fish with Worcestershire-Pecan Rice<P> Caveman Roasted Leg of Venison<P> Venison Osso Buco with Israeli Couscous<P> Essential Guide: Butchering Birds<P> Salmi of Wild Duck<P> Braised & Barbecued Venison Ribs with Homemade Pickles<P> Venison Nachos—Carnitas Style<P> Goose Leg Sliders<P> Braised Squirrel with Bacon, Forest Mushrooms & Pinot Noir<P> Goose (or Deer, or Elk, or Caribou) Stew<P> Venison Cassoulet<P> Essential Guide: Hunting Camp Cooking<P> Christmas (Beer-Can) Goose<P> Stewed Duck with Apples & Turnips<P> Cider-Braised Rabbit with Apples & Crème Fraiche<P> Elk Carbonnade<P> The Ice Fisherman’s Breakfast<P> Backcountry Paella<P> <P> SPRING<P> Trout, Fiddlehead Ferns & Scrambled Eggs<P> Braised Rabbit with Rosemary & Nicoise Olives<P> Black Bear Empanadas<P> How To Throw a Crappie Party<P> Oat-Crusted Trout with Stovies<P> Essential Guide: Prepping Your Catch<P> Pickled Pike<P> Wild-Game Banh Mi<P> Gallery: Essential Kitchen Knives<P> Wild Turkey Potpie<P> Deer Dogs with Pea Soup Sauce<P> Hawaiian Fish Jerky<P> Largemouth Bass Tacos<P> Wild Turkey Roulades<P> The Turkey Hunter’s Mushroom<P> Turkey Soup with Morels, Spring Peas & Asparagus<P> Braised Bear Shanks<P> Green Chile Venison Stew with Apache Bread<P> Trout on a Nail<P> Turkey “Scallops” with Baby Artichokes & Lemon<P> Essential Guide: Fix the Perfect Shore Lunch<P> Panfish Chowder<P> <P> SUMMER<P>
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