The Boone and Crockett Club’s Wild Gourmet cookbook features delicious wild game recipes from America’s most-respected chefs, including Gourmet Gone Wild’s very own Executive Chef Daniel Nelson! This full-color, 262-page cookbook shows you how to create gourmet wild game, fish, and fowl recipes, in addition to providing you with a detailed, step-by-step, 84-page processing guide. Go wild in your own kitchen!
In April 2015, Wild Gourmet was declared a Gold Winner of the of the Independent Book Publishers Association’s 2015 Benjamin Franklin Awards™! This award is regarded as one of the highest national honors for independent publishers.
A portion of the proceeds goes to support Gourmet Gone Wild a non-profit outreach organization, dedicated to introducing people to wild fish and game to support their conservation.
You can purchase your own copy at all of the Gourmet Gone Wild events or by following the link below:
Wild Gourmet Processing Poster:
The Wild Gourmet cookbook also includes a FREE, double-sided wild game processing poster, produced by the Boone and Crockett Club and written by Gourmet Gone Wild’s Executive Chef Daniel Nelson!
Wild Gourmet Reviews:
Audubon — April 8, 2015
“A cookbook can act as an agent of social change with the practices it inspires. This might be the case with Wild Gourmet, which illustrates the next logical step in the sustainable food movement with its 60-plus recipes for wild game, fish, and fowl. Whether harvested in the wild or sourced from a local butcher, the meat that is curated within these pages can help a bon vivant forge a true connection to his or her food. The first step is tracing the origin of the protein—the engine of life—not to Styrofoam supermarket trays but to the verdant forest.”
— Angela Hansberger, Audubon