Afield: A Chef’s Guide to Preparing 
and Cooking Wild Game and Fish 

Jesse Griffiths (Author)
Jody Horton (Photographer)

Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish is a concise, simple guide to turning wild game and fish into good food.  Stories of the chase, followed by beautiful step-by-step photos of processing (everything from catfish to doves to deer, pigs and turkeys) and more than 80 recipes make this book a perfect tool for seasoned outdoorspeople and those new to the game.

Covering myriad cooking methods, butchering techniques, sausage-making, curing, smoking, and long-cooking, Afield makes a great gift or useful companion in the field or kitchen.

Game and fish include:
Doves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more.


Available at the Butcher Shop for $40 + tax.