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