De Predetariër De Nieuwe Wild Keuken

The New Wild Kitchen is more than just a cookbook. It’s a manifesto for honest, sustainable eating and a celebration of the connection between nature, food, and craft. In this essential reference work, De Predetariër shares years of experience in hunting, cooking, and experimentation through 125 bold and inspiring recipes.

From roe deer roti and wild boar spring rolls to venison rendang and the now-famous tataki of roe loin, each recipe proves that cooking with wild game is both approachable and endlessly versatile. Every dish comes with clear instructions and thoughtful guidance, making it suitable for both home cooks and professional chefs.

The photography captures the raw beauty of the wild – smoky outdoor fires, rugged textures, and vibrant, natural colors that celebrate each ingredient’s origin. Every page brings together craftsmanship and creativity, reflecting a cooking philosophy grounded in respect for the land and its resources.

Beyond recipes, the book dives into techniques, flavor pairing, and sourcing. Readers learn how to work with different cuts, handle game meat properly, and use seasonal, local ingredients to build dishes that are as sustainable as they are flavorful.

De Predetariër’s mission goes beyond cooking. It’s a call to rethink meat consumption, replacing industrial farming with truly wild alternatives. All meat featured in this book comes from responsibly hunted animals in the Dutch countryside, completely free-range, with no cages, no antibiotics, and no environmental loss.

With The New Wild Kitchen, you’ll gain not only culinary inspiration but also a deeper appreciation for nature and food integrity. It’s an invitation to cook consciously, eat honestly, and rediscover the true flavor of the wild. A must-have for anyone who values authenticity, sustainability, and the craft of modern wild cuisine.

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