Jonathan MilesContributing EditorMiles is an award-winning writer. He writes the Wild Chef column for Field & Stream, and is the author of two novels: Dear American Airlines and Want Not.Read More FishingHow to Cook Panfish RisottoThanks to some sweet corn and fresh tomatoes, this pond-to-table supper captures summer’s best flavorsBy Jonathan MilesJune 18, 2019HuntingJerky: The World's Favorite Outdoors SnackDried meat recipes from around the globe that are easy to prepare and deliciousBy Jonathan MilesFebruary 25, 2019HuntingWild Chef: How to Cook Grilled Duck HeartsIf you aren't already saving the hearts from your waterfowl limits, this recipe from Steven Rinella will make you rethink thatBy Jonathan MilesNovember 13, 2018Wild ChefHow to Cook Dove EscabecheThis Argentinian-inspired dish brings big flavors to small game birds—just in time for dove seasonBy Jonathan MilesSeptember 13, 2018Wild ChefHow to Make Perfect Venison BratwurstAs summer winds down and deer seasons get started, the timing for this meal couldn't be betterBy Jonathan MilesJuly 27, 2018Wild ChefWild Chef: How to Make Catfish SausageGrind and cook your catch with a side of creamy grits and roasted tomatoesBy Jonathan MilesMay 30, 2018FishingHow to Cook Trout Au BleuThis recipe for whole trout was a favorite meal of Ernest HemingwayBy Jonathan MilesMarch 27, 2018HuntingHow to Make Wild Game and Beer PåtéThis delicious recipe minimizes the work and ingredient list of most påtés without sacrificing any of the flavorBy Jonathan MilesFebruary 9, 2018Wild ChefWild Duck Recipe: Date and Rutabaga Pot PieBeneath a duck-fat crust resides winter comfort food at its bestBy Jonathan MilesDecember 14, 2017Wild ChefBraised and Smoked Boar Ribs RecipeCook slabs of perfect wild boar ribs with beer and smokeBy Jonathan MilesOctober 18, 2017HuntingHow to Make Fried Buttermilk Quail What happens when small, delicious birds meet hungry Southern huntersBy Jonathan MilesSeptember 14, 2017HuntingBraised Rabbit With Rosemary & Niçoise OlivesThere’s further incentive to hit the bunny brush this seasonBy Jonathan MilesSeptember 6, 2017Wild ChefRecipe: Black & Blue Bear ChiliBy Jonathan MilesAugust 15, 2017Easy Thin-Pounded Venison SteaksThis grilled meal will be ready for chow time in no time flatBy Jonathan MilesJuly 19, 2017Wild ChefRecipe: Bass and Ham CakesHow to cook the perfect summer meal with your haul from the farm pondBy Jonathan MilesMay 25, 2017Wild ChefTurkey Tonnato: A Traditional Italian Recipe for Wild GobblersSpring gobbler meat takes the place of veal in this old-world favoriteBy Jonathan MilesApril 26, 2017Wild ChefRecipe: How to Make Pastrami TroutBy Jonathan MilesMarch 14, 2017HuntingRecipe: Venison Lok Lak Season your whitetail with the flavors of a Southeast Asian classicBy Jonathan MilesJanuary 17, 2017HuntingHow to Liven Up Your Venison MeatloafTry Poyha, an ancient, and delicious, take on a camp favoriteBy Jonathan MilesNovember 15, 2016HuntingHow to Liven Up Your Venison MeatloafTry Poyha, an ancient, and delicious, take on a camp favoriteBy Jonathan MilesNovember 15, 2016
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