Richard Gauerke is passionate about the outdoors and the world around him, and he’ll rarely pass on an opportunity to hunt, fish, or cook. A glimpse at his back trail reveals over five decades of beautiful sunrises, bone-chilling mornings, hot coffee on the camp stove, stew in the pot, and lots of friends -- friends with hearty appetites and adventures in their souls.
Those many friends will attest that a venture into the wilds with Richard is an unforgettable experience due to his creative and delicious meals. Whether it’s pan-frying arctic grayling beside the mighty Mackenzie River or tail-gating canned pheasant and crackers in the Dakotas, Richard and his buddies love good food and they eat well.
As a popular camp cook, Richard’s cooking and recipes were much sought after. It was this interest that led to the creation of his first book, The Best of the Prairie, which was soon followed by two more cookbooks.
Generally, Richard believes that food cooked in a simple manner tastes the best, but it’s often recognized that camp cooks like to show off and Richard unabashedly notes that he is no exception. Under Richard’s hand, pasta is brought to life with wild pacific salmon. Zucchini and fresh peppers are combined to create an unbelievable baked walleye dish. And no one can argue with the melt-in-your mouth venison fillet with crab sauce.
Every critter harvested is a feast worthy of the adventure. Get your copy of A Taste of Something Wild today and begin sharing your bountiful feast with friends and family.