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1. Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast
Description
A comprehensive, lushly illustrated cookbook devoted to preparing and cooking upland birds and small game, both wild and domesticated, from the author of the award-winning website Hunter Angler Gardener Cook.
Game birds have always held a high place at the table, whether it's a hunter's prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more - these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more.
Hank Shaw, an award-winning food writer, hunter, and cook at the forefront of the wild-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking birds ranging from quail to pheasant, turkey to dove and beyond. Pheasant, Quail, Cottontail also covers a range of small game animals such as rabbits, hares and squirrels. You'll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds. Shaw's global yet approachable recipes include basics such as Roast Pheasant and Buttermilk Fried Rabbit; international classics like Tuscan Hare Ragu, French Rabbit a la Moutarde, Mexican Turkey Tamales with Pumpkin, and General Tso's Pheasant; as well as unique dishes such as Roast Woodcock Michigan. It also features an array of small game charcuterie, from fresh sausages to confit and terrines.
The most comprehensive guide to preparing and cooking upland birds and small game, whether domesticated or wild, Pheasant, Quail Cottontail will be a valued companion for hunters as well as home cooks looking for new ways to cook store-bought turkey, rabbit or quail.
What's more, every purchase of this book helps our wild habitats. A portion of the proceeds of every book sold will go to help the non-profit conservation efforts of Pheasants Forever and Quail Forever, which will use the money to restore, maintain and expand habitat for all upland birds.
2. Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild
Feature
Ten Speed PressDescription
A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blogHunter Angler Gardener Cook.Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooksand even huntershave a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.
Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaws delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.
The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.
3. Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things
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H H BooksDescription
This is not your father's venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou.Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen.
You'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making.
Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.
4. The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
Description
From the host of the television series and podcastMeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipesAs a MeatEater fan who loves to cook, I can tell you that this book is a must-have.Andrew Zimmern
When Steven Rinella hears from fans of his MeatEater show and podcast, its often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals.
Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue.
Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver.
Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks.
Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeo poppers made with mourning dove.
Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon.
Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia.
Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators.
Whether youre cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs.
Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.Guy Fieri
[A] must-read cookbook for those seeking a taste of the wild.Publishers Weekly (starred review)
5. Venison: The Slay to Gourmet Field to Kitchen Cookbook
Description
From the woods to the table,Venisonshows you how to get the most from the deer you take and how to cook it perfectly. Be the star hunter and star chef at every dinner and cookout!
Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game, Venison takes readers through author, chef, and outdoorsman Jonathon Wipfli's technique for quickly and efficiently processing a deer, as well as a raft of contemporary recipes for venison dishes and accompanying sides.
Wipfli describes and illustrates thebreakdown of a deer, focusing on the fronts, middles, and rears before proceeding to more specific cuts like sirloins, shanks, ribs, loins, roasts, sausage scraps, and more. Whether the reader has been hunting for two years or for thirty, theres a good chance theyve never approached processing by muscle groups. Venisondemystifies them and in the process shows the value of individual cuts and how to maximize one's quarry.
More than 50 recipes for venison and accompanying accoutrements and sides are beautifully photographed and presented. The result is a venison book like no other, sure to appeal to those new hunters as well as veteran outdoorspeople.
Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game, Venison takes readers through author, chef, and outdoorsman Jonathon Wipfli's technique for quickly and efficiently processing a deer, as well as a raft of contemporary recipes for venison dishes and accompanying sides.
Wipfli describes and illustrates thebreakdown of a deer, focusing on the fronts, middles, and rears before proceeding to more specific cuts like sirloins, shanks, ribs, loins, roasts, sausage scraps, and more. Whether the reader has been hunting for two years or for thirty, theres a good chance theyve never approached processing by muscle groups. Venisondemystifies them and in the process shows the value of individual cuts and how to maximize one's quarry.
More than 50 recipes for venison and accompanying accoutrements and sides are beautifully photographed and presented. The result is a venison book like no other, sure to appeal to those new hunters as well as veteran outdoorspeople.
6. The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game
Description
A comprehensive big-game hunting guide for hunters ranging from first-time novices to seasoned experts, with more than 400 full-color photographs, including work by renowned outdoor photographer John HafnerSteven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to huntingfrom hunting an animal to butchering and cooking itthe host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well.
This invaluable book includes
recommendations on what equipment you will needand what you can do withoutfrom clothing to cutlery to camping gear to weapons
basic and advanced hunting strategies, including spot-and-stalk hunting, ambush hunting, still hunting, drive hunting, and backpack hunting
how to effectively use decoys and calling for big game
how to find hunting locations, on both public and private land, and how to locate areas that other hunters arent using
how and when to scout hunting locations for maximum effectiveness
basic information on procuring hunting tags, including limited-entry draw tags
a species-by-species description of fourteen big-game animals, from their mating rituals and preferred habitats to the best hunting techniquesboth firearm and archeryfor each species
how to plan and pack for backcountry hunts
instructions on how to break down any big-game animal and transport it from your hunting site
how to butcher your own big-game animals and select the proper cuts for sausages, roasts, and steaks, and how to utilize underappreciated cuts such as ribs and shanks
cooking techniques and recipes, for both outdoor and indoor preparation of wild game
7. Hunt, Gather, Cook: Finding the Forgotten Feast
Description
From field, forest, and stream to table, award-winning journalist Hank Shaw explores the forgotten art of foraging.If there is a frontier beyond organic, local and seasonal, beyond farmers' markets and grass-def meat, it's hunting, fishing and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking -- if you know how to find them.
In Hunt, Gather, Cook, he shares his experiences both in the field and in the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. Hank provides a user-friendly, food-oriented introduction to tracking down and cooking everything from prickly pears, to grouper to snowshoe hares.
8. Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish
Feature
Used Book in Good ConditionDescription
2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)ForeWord Reviews 2012 Book of the Year Award Finalist (TBA)
2013 James Beard Foundation Book Awards, Nominee Finalist
Born from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables. Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fishis at once a manifesto for this movement and a manual packed with everything the new hunter needs to know. Wild foods, when managed responsibly, are sustainable, ethical, and delicious, and author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game with 85 mouthwatering recipes.
Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement. Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more. Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, Afield takes the reader along for the hunt, from duck and dove to deer and wild hog.
Game and fish include:
Doves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more.
9. The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish
Description
Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine.
Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike.
The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives hunters all the information they need for processing and preparing their harvested game to create the most flavorful and creative meals. The book takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. It offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes.
Hasheider covers all the major game and fish species, including large game, such as deer, moose, elk, bighorn sheep, wild boar, bear, and alligator; small game, such as rabbit, raccoon, opossum, squirrel, muskrat, beaver, turtle, armadillo, groundhog, woodchuck, and snakes; upland game birds like grouse, quail, partridge, pheasant, dove, pigeon, squab, and wild turkey; a range of ducks, mergansers, geese, and other waterfowl; and a variety of fresh- and saltwater fish species like bass, catfish, eel, marlin, perch, pike, salmon, sturgeon, sunfish, swordfish, trout, tuna, walleye, whitefish, and more.
With its holistic approach to every aspect of wild game preparation, The Hunters Guide to Butchering, Smoking, and Curing Wild Game and Fish is a book no hunter will want to be without.
10. Pheasant Recipes: Wild Game Collection - How to Cook Pheasant
Description
How to cook pheasant, easy to make pheasant meals.
Pheasant recipes, cooking pheasant breasts, and recipes for wild game birds.
Family favorite, tested recipes.
Partial proceeds of all book sales are donated to Dementia & Alzheimer's Disease Research in honor of my mother who taught me about life and love through sharing her gift of baking.
Recipes include:
- Braised Pheasant in Sour Cream
- Broiled Pheasant
- Pheasant Fricassee
- Pheasant with Sauerkraut and Apples
- Roast Pheasant with Bread Dressing
- Roast Pheasant with Chives Dressing
- Roasted Pheasant
- Giblet Broth
- Giblet Gravy
- Milk Gravy
