Wild Game Field Care & Cooking (DVD) — Make the most of your next big game animal by creating mouth-watering-meals you'll be proud to serve to your friends and family. Beginning with expert tips on field dressing and transporting your big game animal, Chef Milos Cihelka gives you all the information you need to prepare classic stews, roasts and chops and well as how to make polish sausage, salami and hot sticks in this collection of 3 outstanding films: (1) Featuring Big Game: Butchering Field to Table, (2) Venison: Cooking Healthy and Tasty, and (3) Venison: Aging, Smoking & Sausage Making.

Care & Cooking: Gamebirds & Small Game Animals (VHS) — Demonstrations are by America's leading master chef and life-long sportsman, gold medal winner Milos Cihelka. Recipes include: cottontail rabbits, squirrel cooking treats, pheasant roast techniques, quail with wild grapes, grilled mallard ducks, and roast goose breast. Run Time: 70 minutes. Printed recipes included in box.

Cooking Freshwater Fish (VHS) — Chef Milos shows how to keep wild fish fresh until you can fillet them properly. And if you have trouble catching your own fish, you will find out how to determine if fish in a market are really "fresh!" Detailed printed recipes are inside each cassette box. Printed recipes included in box. Run Time: 60 minutes.

Cooking Saltwater Fish (VHS) — Chef Milos offers a wonderful lineup of recipes and demonstrations on cooking fish from our oceans. Learn how to prepare and cook fish which are far more healthy than farm-raised red meats. He also explains what to look for if you buy your fish in a market. Recipes include: broiled flounder (Sole), salmon cutlets with gremolata, pompano baked in parchment, poach Atlantic bluefish, grill red snapper with corn salsa, sauté founder with capers, swordfish steak martini, poach striped bass, stuffed halibut with shrimp,  and grill tuna with gazpacho sauce. Printed recipes included in box. Run Time: 60 minutes. 

Cooking Seafood (VHS) — Chef Milos takes the mystery but not the magic out of seafood cooking. Learn the secrets of a famous seafood distributor as Chef Milos shows how to identify freshness in fish at the market. You will also learn to: grill soft shell crabs, prepare and boil or broil Maine lobsters, stuff and cook founder with crab meat, scallops sautéed with fresh herbs, and make polenta as a great side dish. Printed recipes included in box. Run Time: 60 minutes.

Care & Cooking: Upland Gamebirds (VHS) — Demonstrations are by America's leading master chef and life-long sportsman, gold medal winner Milos Cihelka. He demonstrates when you should pluck or skin your gamebirds. He shows how to handle them in the field so they get home in the best condition for cooking. the chef is a big advocate of aging gamebirds, including all the birds up to the size of a adult wild turkey. Turkeys are field dressed because of their size and require rapid cooling. Smaller birds like pheasants, bobwhite quail, chukar partridge, grouse and woodcock are brought home and aged whole! Yes. With the innards still inside. On the video, Chef Milos then demonstrates the following dishes — curried pheasant breast, braised ringneck pheasant, roasted bobwhite quail, salad of chukar partridge, wild turkey roulades, ruffed grouse stuffed with chicken livers and roasted woodcock. Run Time: 75 minutes. Printed recipes included in box.

Care & Cooking : Waterfowl (VHS) — Master Chef Milos Cihelka takes you from the duck and goose marshes to your kitchen, explaining every step of the way how to get the most delicious meals possible from ducks and geese. For example, he shows how to transport game to keep it in the best condition. Then he demonstrates aging of ducks and geese. He hangs his ducks whole until the meat is tender. He dresses out his geese before aging because of their larger size. He shows when and how to pluck or skin your gamebirds and then takes us into the kitchen to prepare wild goose confit, braised duck with orange sauce, wild duck breast steak, roasted goose breast, French style duck, stir fried duck and more. He also reveals his own secret game spice recipe. Run Time: 73 minutes. Printed recipes included in box.