A collection of over 100 recipes and butchery guides, featuring big game, small game, and both fresh & salt water fish. Hunter provides a vast array of savory dishes, sweet desserts, and cocktails; all incorporating wild ingredients. We are most intrigued by Squirrel au Vin, Moose Tongue Pastrami, and Spruce Tip Ricotta Cheesecake so please share your creations as you navigate through this innovative cookbook.
Seasoned Hunter, Chef, & Forager Michael Hunter grew up on a horse farm in Canada where he started cooking at the young age of thirteen. He and Judy Shapiro, the photographer of The Hunter Chef, opened Antler Kitchen & Bar together in Toronto where they focus on embracing local terrior- all the way from nose to tail.
