Unique insights into the modern practice of hunting that, in many ways, bring us closer to our native game. An exceptional work of literary narration and powerful nature photography.

Hunting is as old as humankind and shrouded by countless myths. Replete with stunning images, this book shows how practiced hunting ethics and expertly methods are a part of the self-understanding of a responsible hunting community. On the stalk with Christoph Burgstaller the reader experiences the world of game in a way that usually remains reserved for hunters and gamekeepers with a profound understanding of wild game. Austrian top chef chef Rudi Obauer accompanies the hunter, gathering herbs and berries for the 44 dishes prepared with game meats collected in this book, and shares his expert knowledge on the delicate preparation of game meats.

Impressive, colorful photos by Christoph Burgstaller and Armin Walcher take us along on the stalk and show us a landscape and wildlife that is untouched by humans.

Christoph Burgstaller comes from an alpine farming family in Carinthia, Austria. In the course of his job, the trained hunter also developed his great passion for wildlife and nature photography that takes him from the lowlands to the highest peaks, home of the ibex.

Austrian top chef Rudi Obauer and his brother Karl own the restaurant and hotel Obauer in Werfen. Inspired by Bocuse, he studied in the kitchens of Europe’s culinary trendsetters. His kitchen has received many distinctions and is a fixed star in the firmament of Austria’s culinary scene. His excellent and versatile dishes featuring wild game can be enjoyed not just in the fall but year-round.