By Colin Kearns
If you’re like us (and we’re pretty certain you are), then you enjoy cooking and eating wild game and fish almost as much as you enjoy hunting and fishing. Almost. And it’s because of our love for all things rare, grilled, poached, fried, you name it, that we decided to serve a second helping of the magazine’s popular food column, The Wild Chef, in blog form on fieldandstream.com. You can check back each week for cooking tips, food news, stories, and, of course, some killer recipes.
But we want to include you as much as possible. We're looking for recipes from our readers, photo galleries of your camp cuisine, and will be running monthly contests in which you can win great prizes. After all, a good meal is always best when shared with friends, and we think this blog should be the same way.
On that note, we’d like to start this blog off right: with a recipe. This one comes from Robert Gelman, executive chef of NYY Steak in New York City (in Yankee Stadium, to be exact). Hopefully you’ll find the time to cook the dish this weekend. If you do, let us know how it turns out.
Rainbow Trout Stuffed with Lemon & Dill
A simple, rustic dish that any weekend recreational fisherman can execute, yet one which I feature on my menu at NYY Steak because of its clean flavors, which gives the dish a certain simple refinement that chefs everywhere yearn to capture. —Chef Robert Gelman