Cooking & Entertaining

Game: The Chef's Field to Table Cookbook

The world’s most recognized field-to-fork chefs share 100 recipes curated for the outdoorsman and -woman.

In the tradition of the groundbreaking Afield, Game: The Chef’s Field-to-Table Cookbook celebrates the principles of the field-to-fork movement—hunting and preparing fish and game for home tables. Here, acclaimed chefs (including James Beard Award winners) bring the reader into their restaurant kitchens to learn how to use game to prepare 100 mouthwatering and world-class dishes.

The editors of Covey Rise bring together a team of world-class chefs and their favorite recipes for game (from duck to venison) and accompanying nongame dishes (from drinks to desserts). Game is illustrated with beautiful plate and field photography and includes text exploring the ins and outs of foraging, harvesting, and preparing game.

This book is a wonderful resource: as a complete guide to cooking with game, foraged food, and organic vegetables (for nonhunters and hunters alike).

About The Author

Covey Rise is the No. 1 upland bird-hunting magazine, with a circulation of 15,000 and distribution in the top sporting clubs in America. Covey Rise is a bimonthly upland lifestyle magazine that captures the essence of the upland sporting lifestyle and is carefully crafted with extraordinary words and images.

  • Publish Date: September 25, 2018
  • Format: Hardcover
  • Category: Cooking - Regional & Ethnic - American - General
  • Publisher: Welcome Books
  • Trim Size: 8 x 10
  • Pages: 288
  • US Price: $45.00
  • CDN Price: $60.00
  • ISBN: 978-1-59962-145-6


"A collection of stories, tips, techniques, and recipes from world-renowned chefs featured in the pages of Covey Rise. With more than 135 recipes intended for the home chef, GAME is a guide for true harvest-to-table meals."
Covey Rise Magazine

"Game, which in this book includes gamebirds, but also fish, boar, rabbit, elk, and foraged ingredients like morels and reindeer moss, is a rare and wonderful thing. It can’t be heedlessly cooked like supermarket meat and this book will help you make the most of it offering techniques for cleaning and cooking it in earthy and elegant recipes. It will guide you in truly honoring the animal.”
"Will forever change your mind about what's possible to cook outdoors...(but) adaptable for home cooks in the comfort of a high-tech kitchen as well.”
— Flavors Magazine

"Never has the sporting outdoorsman’s idea of field-to-fork eating been so delectable; never has the idea of cleaning game birds for pheasant leg stew or fish for fresh trout with horseradish and lemon zest been so compelling.”
— Cowboys & Indians—The Premier Magazine of the West