In Germany, locally harvested wild game meat, whether prepared in home kitchens or by a Michelin Star chef, provides not only health benefits but also great flavor. READ MORE
If your travels take you to the historic town of Nuremberg in southern Germany, the Restaurant Waidwerk is a good place to savor roe deer and other game from the own hunting grounds of Chef Valentin Rottner.READ MORE
The Field-to-Fork project helps people who love the outdoors or natural food to take ownership of the meat they eat by harvesting it through hunting. Field-to-Fork spread quickly through both hunting and general media outlets; it gives those who are curious about hunting a sound perspective on this primal activity.READ MORE
Rachel Owen and Wade Truong from Elevated Wild hunt, fish and forage in Virginia during the ebb and flow of seasons. This time, they describe how to turn sinewy shank meat into an amazingly tender and flavorful creation with distinct Italian roots, but applicable to game from wherever you are hunting.READ MORE
Stalking squirrels in the woods is the ideal way to introduce the inexperienced to the outdoors and hunting; it’s also an underrated challenge for seasoned hunters. This foundational activity has all the ingredients that make a wise hunter, and a brace of squirrels provide delicious fare for your table.READ MORE
Editor’s Note: Wade Truong is a self-taught chef from Virginia, avid fisherman and late onset hunter; his partner Rachel Owen, author of this article, considers herself a Virginia native and says that she didn’t grow up outdoors, the outdoors grew on her.READ MORE
Call of the Mild: Learning to Hunt My Own Dinner. Lily Raff McCaulou. 2012. Grand Central Publishing, ISBN 9-7814555-00741. Hardcover 336pp, $24.99. READ MORE
Die 100 besten Wildrezepte. Karl-Josef Fuchs (in German). 2013. Tre Torri Verlag. Hardcover, 28,0 × 29,0 cm, 240 pages with many color photos. ISBN 9783941641983 / ISBN 978-3-944628-68-4. Order at Tre Torri-Shop for €49.90 (approx. US$57.00).READ MORE
Towards a sustainable, participatory and inclusive wild meat sector. Authors: Coad L, Fa J E, Abernethy K, Van Vliet N, Santamaria C, Wilkie D, El Bizri H R, Ingram D J, Cawthorn D-M & Nasi R. Center for International Forestry Research (CIFOR), Bogor, Indonesia. 2019.READ MORE
For many of us in modern society, access to grocery stores and restaurants has weakened our ancient connections to nature and the origins of our food. READ MORE