By David Draper

After more than a year of anticipation, I finally got my hands on an advance copy of the new "Remington Camp Cooking" cookbook. Chef Charlie Palmer first clued me into the project when I sat next to him at dinner during the 2012 SHOT Show.

As I mentioned in that post, Palmer is one of us, a hunter and all-around regular guy, despite the fact that he’s responsible for more than a dozen restaurants around the country, as well as a handful of wine shops and boutique hotels. You wouldn’t know it by sitting next to him as he relates stories of hunting with his boys. True to that everyman style, the recipes in Remington Camp Cooking aren’t out of reach for most home cooks.

By David Draper

What Wild Chef reader out there hasn’t driven past a road-killed deer and thought, if only briefly, about stopping to pull out the backstraps? I’ll admit I’ve thought about it, though I have not yet brought myself to actually skinning one on the side of the road. Several states have laws on the books regarding salvaging road-killed animals, and now Montana has joined them:

Montana may now be the ultimate drive-through destination for adventurous foodies thanks to a new law that allows residents to consume any animals they kill. The bill, which passed 19-2, allows deer, elk, moose and antelope that have been killed by a car to be harvested for food.

By David Draper

I spent last week in Las Vegas, wandering the aisles of the SHOT Show and doing my best not to catch the creeping death that comes with packing 60,000 people—many of whom harbor questionable hygiene habits—into a convention center built to accommodate about half that many people. As of Sunday, I’d somehow escaped the various strains of colds and flus floating around the hall, but I’m still in need of some post-Vegas detox. I just want to rest for a few days eating green vegetables. But, being the omnivore I am, I still need a little meat in my diet, which is why I’ll be cooking up a batch of this simple take on a sausage-based soup. To make things even easier, I think I’ll even cheat and go with a bag of pre-chopped slaw mix from the grocery store.

By David Draper

Back in the late 1980s, I was wearing flannel before anyone even heard of Pearl Jam, so it shouldn’t come as a surprise that I’m at the forefront of food fashion as well, at least according to the Food Channel list of what food trends will be hot in 2013. In fact, I’m betting most Wild Chef readers are ahead of the trend that says smoking will be the next big thing in the restaurant scene. Firing up the smoker is just one of the many techniques we regularly rely on.
 
Over at Epicurious, it’s more of the same with their claim that the white-hot focus on all things below of the Mason-Dixon line will push even further south to Brazil, where churrascaria reigns. I will admit I was getting tired of food media hitting me with yet another recipe for the world’s best fried chicken and waffles, so reading about meat-centric Brazilian barbecue is definitely something to look forward to.