Wow! eBook
Hunter Chef in the Wild: Game, Fish, and Fowl Recipes and Techniques for Cooking Outdoors
Author(s): Michael Hunter (Author)
- Publisher: Penguin Canada
- Publication Date: September 2, 2025
- Language: English
- Print length: 336 pages
- ISBN-10: 0735244510
- ISBN-13: 9780735244511
Book Description
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.
Editorial Reviews
Review
—Steven Rinella, New York Times bestselling author of several books including The MeatEater Outdoor Cookbook, and host of the television show and podcast MeatEater
“Chef Hunter delivers the goods with Hunter Chef in the Wild. With offerings ranging from cheffy to classic to truly Canadian—peameal boar bacon, anyone?—his focus on live-fire cooking is a valuable addition to the current renaissance in game and fish cookery.”
—Hank Shaw, chef and cookbook author
“This is the kind of book that will inspire you to escape the confines of a kitchen and embrace the most fundamental element of cooking—fire. Michael Hunter pushes the boundaries of what can be cooked over an open flame in the most delicious and elegant way.”
“Michael has been a pioneer in the modern cooking world by bringing his passion for harvesting wild meat, game, fish, and seafood, and deepening the bond we have with our food sources. We have never been so disconnected from what we eat and Michael has been educating us through ethical butchering, harvesting, and respect for animals. This book is filled with elevated hunting recipes and beautiful photography of Michael’s adventures in the wild.”
—Chuck Hughes, co-owner and executive chef of Garde Manger, bestselling author of several cookbooks including Chuck’s Home Cooking, and television host of Chuck and The First Peoples’ Kitchen
“As someone who has spent a lifetime cooking barbecue, I find
Hunter Chef in the Wild truly inspiring. Michael’s approach to cooking is both timeless and innovative. His deep respect for wild game, and the care he puts into his recipes, resonates with me as both an outdoorsman and a cook. This book is a celebration of wild ingredients, live-fire cooking, and the great outdoors that I love.”—Malcom Reed, HowToBBQRight
“The only thing more primal than cooking over a live fire is cooking wild game and fresh fish over a flame—the entire experience hypnotizes the senses. Michael takes us on the hunt with these recipes, making me want to step out of the kitchen into the great outdoors.”
