Cookbook Corner ~ The Field To Table Cookbook – Gardening, Foraging, Fishing & Hunting By Susan L. Ebert
To pen a collection of recipes using ingredients gleaned from the great outdoors, you ought to have some street cred – or shall I say hunter/gatherer credibility. Author Susan L. Ebert is not only skilled at all the activities listed in the cookbook’s title, she prepares and shares these foods within her circle of likeminded friends.
She’s part Euell Gibbons, wildcrafter, Michael Pollan, food philosopher, Alice Waters, natural foods proponent and Barton Seaver, chef and guardian of sustainable seafood. For Ebert, who’s all of these icons rolled into one, food – including the gathering, preparing and preserving of it – translates into being outdoors. The Texas transplant learned her skills from her Kentucky grandparents, Mamaw Grace and Papaw Dorsey, who valued the art of canning and drying their foods. As a young woman Ebert turned her attention to organic gardening, working under J. J. Rodale at Organic Gardening magazine where she learned about the dangers of pesticides and embraced the importance of caring for the earth.
With a poet’s passion and an environmentalist’s commitment, she learned to fish, hunt and glean wild edibles while publisher and editor of Texas Parks & Wildlife magazine. It was then she realized, as a single mother, she could feed her two young children from nature’s all-organic supermarket.
In The Field to Table Cookbook – Gardening, Foraging, Fishing & Hunting (Welcome Books – a division of Rizzoli International Publications – 2016) recipes are organized by hunting, fishing and gardening seasons. Here are 150 of Ebert’s favorite, non-GMO, wild foods recipes presented with love, humor, and a respectful compassion for God’s creatures.
Dishes as diverse as Doves in Blackberry Molé, American Beauty Backstrap (Dry-Aged Venison Backstrap with American Beautyberry Cumberland Sauce), Rancho El Rey con Guajalote (King Ranch Casserole with Wild Turkey) and Peaches ‘n’ Cream Pie, tempt the cook with stunning food and landscape photographs by Robert Peacock. In every recipe Ebert shows an intimate awareness of nature’s cupboard, from pickling redbud flowers in Spring to gathering wild muscadine grapes in early Fall. Even the bourbon she chooses for her Bluegrass Country Mint Julep must be just so and from one of two distilleries that use non-GMO corn. Only Wild Turkey or Four Roses will do.
For those who may not be handy with a gun, Ebert lists mail order sources for farm-raised and ethically harvested wild game, along with specialty gristmills for stone ground grains and flours.
Here’s Susan’s recipe and notes for Roasted Rabbit with Chipotle Sauce: