Hunter Chef in the Wild

“Think of Hunter Chef in the Wild as more than just a pathway toward making delicious food outdoors. It’s also a battle cry howled in defense of living close to nature. As you collect and prepare these ingredients, you’ll feel as alive as a wolf.” —Steven Rinella, New York Times bestselling author of several books including The MeatEater Outdoor Cookbook, and host of the television show and podcast MeatEater“Chef Hunter delivers the goods with Hunter Chef in the Wild. With offerings ranging from cheffy to classic to truly Canadian—peameal boar bacon, anyone?—his focus on live-fire cooking is a valuable addition to the current renaissance in game and fish cookery.” —Hank Shaw, chef and cookbook author“This is the kind of book that will inspire you to escape the confines of a kitchen and embrace the most fundamental element of cooking—fire. Michael Hunter pushes the boundaries of what can be cooked over an open flame in the most delicious and elegant way.” —Danielle Prewett, author of MeatEater’s Wild + Whole and a wild foods contributing editor for MeatEater“Michael has been a pioneer in the modern cooking world by bringing his passion for harvesting wild meat, game, fish, and seafood, and deepening the bond we have with our food sources. We have never been so disconnected from what we eat and Michael has been educating us through ethical butchering, harvesting, and respect for animals. This book is filled with elevated hunting recipes and beautiful photography of Michael’s adventures in the wild.” —Chuck Hughes, co-owner and executive chef of Garde Manger, bestselling author of several cookbooks including Chuck’s Home Cooking, and television host of Chuck and The First Peoples’ Kitchen“As someone who has spent a lifetime cooking barbecue, I find Hunter Chef in the Wild truly inspiring. Michael’s approach to cooking is both timeless and innovative. His deep respect for wild game, and the care he puts into his recipes, resonates with me as both an outdoorsman and a cook. This book is a celebration of wild ingredients, live-fire cooking, and the great outdoors that I love.” —Malcom Reed, HowToBBQRight“The only thing more primal than cooking over a live fire is cooking wild game and fresh fish over a flame—the entire experience hypnotizes the senses. Michael takes us on the hunt with these recipes, making me want to step out of the kitchen into the great outdoors.” —Michelin-starred chef Curtis Stone of Gwen Butcher Shop & Restaurant and Woodend by Curtis Stone

Michael Hunter is a professionally trained chef, bestselling author of The Hunter Chef Cookbook, hunter, forager, husband, and father. Michael began cooking at the early age of thirteen and fell in love with food and the restaurant industry. Growing up on a horse farm, Michael has a natural connection to nature. An honours graduate of the Humber College Apprenticeship Chef Program obtaining his Red Seal, he has worked for some of Canada’s top chefs and kitchens. In 2015, Michael opened Antler Kitchen & Bar with his business partner Jody Shapiro. Antler has received countless accolades locally and nationally and more recently in the internationally acclaimed Michelin Guide. Michael has appeared on the podcasts MeatEater and The Joe Rogan Experience. He has cooked at culinary festivals around the world.