Review, Chefs go wild fish and game

They hunt and fish- and they cook. Here, from some of the country's top professional chefs- including many who are also hunters and fishermen- are recipes for every kind of wild game and fish.

Packed with interviews and recipes, each entry describes not just the chefs' different backgrounds- how they came to cook professionally, their training, and their field experiences- but their theories and techniques for cooking wild and farm-raised fish and game.

Wayne Nish, co-owner and executive chef of Manhattan's March restaurant, weight in with recipes for grilled quail and seared squab with persimmon chutney, and a woodcock in the round with a puff pastry. Bighorn River Resort's Francine Forrester talks about her sage rubbed pheasant and roast garlic sauce, and roast prime rib of buffalo with chokecherry au jus. And from Birmingham, Alabama, Chris Hastings, owner and executive chef of the Hot and Hot Fish Club, provides a menu of sauteed grouse breast with roasted winter vegetables and thyme Dijon sauce.

The chefs of Chefs Go Wild are not only extremely skilled, knowledgeable, and creative, but they are also charming and interesting individuals. The author has both cooked with these chefs, and hunted and fished with them as well. Bait the hook, set the oven for 350 degrees, and get ready to go wild!

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