About Wild Gourmet
Looking for new ways to prepare the wild game you harvested this season? Do you want easy recipes that produce unique and delicious results? Do you need tips for processing your venison that will all but guarantee top-notch flavor?
In Wild Gourmet, America’s most-respected chefs share their favorite recipes covering a menagerie of wild meats and a world of flavors. This scrumptiously illustrated cookbook features easy, step-by-step recipes for everything from salmon to whitetail, wild boar to quail and turkey.
New to hunting and fishing? Locavores and health-conscious cooks are turning to wild game, and they’re discovering what sportsmen have known all along: The tastiest, healthiest meat is wild meat. Wild Gourmet will demystify processing and preparing your harvest.
Both seasoned sportsmen and new hunters can explore nature’s most sustainable, lean and delicious meats in Wild Gourmet. To round out the perfect meal, Marc Mondavi lends his expertise to suggest wine pairings for each recipe.
Download a FREE Recipe
Braised Venison with Tomatillo and Poblano Peppers
From Chef Josh Drage...
This is my favorite venison recipe because the neck braises up so well leaving the sauce rich but not overly gamey. The acidity in the tomatillo tempers the venison’s wild flavor leaving it much more approachable to discerning palates. This dish goes great with a sweet potato gratin. The venison can be braised ahead of time. This is a great dish, don't be afraid to use any game roast.
Processing Your Harvest
More than just a cookbook!
Learn important tips for processing your game, fish, and fowl from Chef Daniel Nelson that will elevate the flavor of your meat to the next level. Also includes step-by-step, illustrated instructions for skinning game and butchering elk, squirrel, rabbit, duck, turkey, and salmon. PLUS: learn your cuts with our wild meat processing guide and bonus poster, included with every copy!
Naturally Healthy Game, Fish and Fowl Recipes for Every Day Chefs
Get your copy of Boone and Crockett Club’s deliciously illustrated new cookbook, full of unique and easy recipes for everything from salmon to whitetail, wild boar to quail and turkey. PLUS: learn your cuts with our wild meat processing guide and bonus poster, included with every copy!
Learn the best wild game, fish and fowl recipes from:- Hank Shaw- Emeril Lagasse- Michael Chiarello- Scott Leysath- Jon Bonnell- and more
Order your copy of Wild Gourmet today!