Randy King recounts his adventures in the mountains and rivers of the west (and the pond and field near his home) in humorous and thoughtful essays and provides helpful information on the cleaning, storing, preparing and cooking of wild game. From simple roasted chukar, to pheasant noodle soup, to barbecue bear ribs, Chef in the Wild provides insight and inspiration to both new and experienced hunters - as well as practiced cooks and those less confident in the kitchen.