"I recognized that Michael Hunter knows what he is talking about the minute I opened this book. Hunter is the kind of guy--and the kind of work--that you get when you combine passion, creativity, inventiveness, and elbow grease. This book makes me hungry, and Michael Hunter makes me proud to be a hunter and angler."
--Steven Rinella, outdoorsman, host of the TV series and podcast MeatEater, and author The MeatEater Fish and Game Cookbook
Well-known hunter and respected wild-game chef, Michael Hunter, grew up in the great outdoors. Inspired by the endless bounty of the land, hunting, fishing, foraging, and cooking is a way of life for Hunter.
Celebrating the resources of the wild, The Hunter Chef Cookbook features a collection of over 100 recipes and butchery guides, and stunning food and landscape photography. The book includes recipes for cooking big game, from moose and bison, to white tail deer and wild boar. Common small game features include wild turkey, duck, wild goose, ruffed grouse, as well as rabbit and squirrel. Fresh-water and salt-water fish recipes feature pickerel, wild salmon, rainbow trout, prawns, scallops, and more. A seasoned forager, Hunter offers an array of savoury and sweet recipes, incorporating wild ingredients, everything from mushrooms and leeks to sumac and berries.
Best cookbook I own and best gift to that hunter you know.
"I can't rave enough about this cookbook. Michael Hunter truly knows his stuff when it comes to wild game and harvesting, and cooking. As an avid cook, I can confidently say this is the best cookbook I own. The recipe for stock at the beginning of the book is a game-changer—it provides enough pints to make every recipe in the book, and the proportions are perfect. Unlike most cookbooks, which often offer a piecrust recipe but leaves you with way more than you need, this one thoughtfully sets up the perfect amounts, making every dish a success. The food this book helps you create is incredible too. It’s elevated my cooking to five-star level, and I honestly feel like I’m dining at his Michelin restaurant when I follow its recipes. Our favourite is the Roast Venison Rack and Neck Ragout with Spice Ash and Parsnip Purée. This really highlights using the whole animal, which resonates with themes from my community. Wonderful cookbook! Recommended for all hunters and the partners who are left with all of the meat to prepare…"
