Game On

Legendary Golden Mushroom chef pens an outdoorsy cookbook.


Published:

Longtime local foodies fondly recall chef Milos Cihelka, perhaps the area’s first (and at the time, only?) celebrity chef. After stints at the Roostertail, Detroit Athletic Club, and the London Chop House, the Czechoslovakian native held court at The Golden Mushroom, where he featured a wild game dish every day. 

But not everyone knew he was also an accomplished hunter and fisherman. Cihelka’s new book Cooking Wild Game and Fish with Chef Milos aims to educate sporting types and chefs how to properly handle and prepare what’s been harvested from the wild. 

Cihelka points out that many enthusiasts catch and release much of their bounty, and most hunters take their game to processors. He adds that many chefs are hesitant to feature wild game. 

“It seems that everyone knows about aging beef, wine, and cheese, but few understand the importance of aging wild game,” he writes. He points out that aged steaks are fine restaurant (and even Wal-Mart) staples. 

The book goes into great detail of how to take a successful hunt from the field to table, including step-by-step instructions and photos on how to properly break down and butcher wild game. 

Once prepped, it’s time to get in the kitchen. And that’s where the book really shines. Recipes include dishes such as venison stroganoff and braised black bear. But it’s not just for big game hunters. There are sections on side dishes, and marinades, sauces, plus recipes for small game, fish, seafood, and poultry — even the kind found at the local grocery store. — Steve Wilke

Find Cihelka’s book at Amazon and Barnes & Noble; $48.99. Signed copies are available at Steve and Rocky’s restaurant in Novi and Rocky’s in Northville.

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

A Long Day's Coney Into Night

What’s a typical Friday like at Detroit’s iconic Lafayette Coney Island? A tag team crew of Hour Detroit staffers finds out.

So You Wanna Be A Chef (Or Just Cook Like One)

Local culinary classes range from making doughnuts to earning degrees.

Better When Basted

Big Rock's Matthew Fitchett gives lamb a seared spin.

Fresh Fare

Treetops Resort's Farm2Fork events tap the bounty of local producers.

Shared Plates: December 2018 Winner

Recipe: Lebanese Okra Stew
Edit Module
Edit ModuleShow Tags

Most Popular

  1. The Makings of the Shinola Hotel
    When the Detroit brand’s first foray into hospitality opens its doors, it’ll offer customers...
  2. My Two Christmases
    An Armenian-Iranian, Detroit-based writer reflects on transposing the holiday across continents
  3. New Year’s Eve, Brooklyn Style
    Tips for celebrating 2019 from the pros at Brooklyn Outdoor
  4. Main Review: SheWolf
    Born in Detroit but inspired by Rome, SheWolf takes diners on a culinary journey
  5. Comeback Catering
    Dish, in Detroit, pushes through hard times with consistently delicious food
  6. Meet the Makers: Tait Design Co.
    How an after-work hobby ascended to a booming business
  7. The Art of Gifting
    Metro Detroit tastemakers from all walks of life offer a glimpse of what’s on their holiday...
  8. Precious Metals
    Layering necklaces, stacking rings, and placing bangle upon glitzy bangle: a definitive guide to...
  9. Food Recipe: Braised Beef Brisket
    Chef Aaron Lowen, of Empire Kitchen & Cocktails, shares one of his favorite holiday recipes
  10. An Hour with ... Ricki Friedman
    Founder, Break the Weight