In “The Hunt," we explore what it means to hunt our food and how that connection to our wild roots has withered in our modern era. Through recipes of wild meats and flavors such as "Venison Chili with Toasted Cumin & Smoked Mexican Peppers," "Terrine of Rabbit," and "Wild Boar Bolognese," (among others), we learn how to season these strong flavors with equally strong accompaniments. A central story shadowing a hunter while he teaches the sport to a group of students anchors the issue, bookended by vintage illustrations and our recommendation of expanded readings. The Hunt Issue will get you thinking about the gift that is the meat on your table.