Some error occured while loading the Quick View. Please close the Quick View and try reloading the page.
Hunter Gather Cook Handbook combines accessible and inspirational instruction for foraging, game & fire cookery with over 40 recipes for the finest wild food.
This new gift edition aims to set the reader on a fulfilling, lifelong path of culinary adventures and food DIY, and inspire them to embrace the lifestyle that surrounds the 21st-century hunter-gatherer. With clear guides to foraging wild plants and fungi, and extensive information on deer, rabbit, pheasant, partridge, wood pigeon and duck, including hunting and butchery, it makes wild food accessible and aims to take away any sense of trepidation. For readers that already consider themselves well versed in the ways of the 21st-century hunter-gatherer, it hopes to extend their culinary repertoire, and take their experimentation and enjoyment to the next level.
- Includes methods of making and cooking with fire, including clay ovens and Swedish log candles.
- Illustrated butchery guides, recipes for deer, rabbit, pigeon, partridge, pheasant and duck
- Advice on foraging, wild plant and mushroom identification guides, recipes for sauces, sides and basics.
“Hunter Gather Cook (HGC) is a mission statement. Author Nick Weston has spent the past decade on a wild food adventure, teaching the HGC philosophy. His new book charts just what that means. Weston stalks and shoots for the pot but it is Weston stalks and shoots for the pot but it is his advocacy of wild food and game, his passion to share that and the way in which he does this that makes this such an exciting new book.”
Table of Contents:
Introduction
FIRE
Cooking with fire
Making a fire
Fuel selection
Fuel size and grading
Ignition
Afterburner
The hashtag
Asador
Clay oven
Swedish log candle
Dirty cooking
Smoke tipi
Underground oven
Self-feeding fire
HUNTER
Deer
Species guide
Deer butchery
Deer cuts and how to use them
Smoked venison tartare
Carpaccio
Dirty plaited fillet with parsnip and sorrel verde
Venison burgers
Dirty doe tacos
Huevos rancheros
Rabbit
Rabbit butchery
Rabbit carpaccio
Rolled rabbit fillets with pickled burdock root and stinger nettle pesto cakes
Bunny sliders
Confit rabbit
Rabbit quesadillas
Popcorn bunnies
Pheasant and Partridge
Game bird butchery
Buttermilk pheasy burger
Blowtorched rosti and buttermilk sauce
Whole roast pheasant with hasselback potatoes
Partridge bird lollies with fire-roasted pepper relish
Spatchcocked miso partridge with Asian slaw
Gochujang partridge kebabs
Wood Pigeon
Wood pigeon carpaccio
Hot-smoked pigeon crowns
Dirty pigeon breasts with peas and wild greens
Duck
Duck hams
Cherry-smoked duck breast salad
Buckin’ duck
GATHER
Wild plants
Plant directory
Mushrooms
Sides and basics
Venison stock
Mustard seed caviar
Charcoal oil
Burnt ash salsa
Wild salad
Cured egg yolks
Smoke-roasted wild garlic mayo
Burnt onion salt
Smoked wild garlic salt
Lacto-fermented wild garlic
Proper horseradish sauce
Beetroot and wild horseradish puree
Stinger nettle pesto cakes
Bourbon bacon jam
Pickles
HGC pickling liquid
Pickled carrots
Smoked pickled beans
Resources
About the author
Index