Preparing Fish & Wild Game: Exceptional Recipes for the Finest of Wild Game Feasts
Format: PDF / Kindle (mobi) / ePub
Everything you need to know to prepare wonderful food from scratch - and your catch.
Every year, tens of millions of Americans head out to fields, forests, streams, and lakes in pursuit of wild game and fish. How do you keep all of that meat and fish from going to waste? Cook it into delicious food, of course!
Preparing Fish & Wild Game will inspire every hunter and angler with more than 500 full-color photographs and over 200 tasty recipes for small and large game, game birds, and sport fish. From elk to rabbits, and ducks to trout, raise your game to the level of culinary masterpieces.
Gathered from the kitchens of wild-game chefs, hunting-camp cooks, professional food writers, and sportspeople themselves, the recipes include both classic and contemporary dishes for game and fish species from all over North America. Get out there and bag it, then bring it home to enjoy!
Fail, 204 Smothered Birds, 208 See also: Upland Game Birds Quail That Won’t Fail, 204 Quartering Big Game, 278, 279 Quiche, Smoked Fish, 105 Quick and Easy Big-Game Brown Sauce, 149 R Rabbit Braised with Bacon & Mushrooms, 172 Rabbit Hunter-Style, 174 Rabbit in Apple Cider, 173 Rabbits, Beer-Braised Rabbit, 168 French-Style Rabbit, 170 Grandpa’s Favorite Rabbit Stew, 176 Hasenpfeffer, 177 Homesteaders’ Rabbit with Cream Gravy, 174 Indiana Rabbit Stew, 176 Oven-Barbecued Rabbit,
Editorial Director: David R. Maas Managing Editor: Jill Anderson Editor: Steven J. Hauge Editor and Project Leader: Teresa Marrone Copy Editor: Lee Engfer Creative Director: Bradley Springer Senior Art Director: David W. Schelitzche Art Director: Joe Fahey Photo Researcher: Angela Hartwell Photographer: Bill Lindner Photo Assistant: Peter Cozad Food Stylist: Susan Telleen Hand Model: Kay Wethern Director, Production Services: Kim Gerber Production Manager: Sandy Carlin Production
until thickened and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat. Per serving: Calories: 567 • Protein: 51 g. • Carbohydrate: 22 g. • Fat: 29 g. • Cholesterol: 190 mg. • Sodium: 660 mg. — Exchanges: 1 1/2 starch, 7 very lean meat, 5 fat BRUNSWICK STEW 1/4 CUP ALL-PURPOSE FLOUR 1 TEASPOON SALT 1/4 TO 1/2 TEASPOON PEPPER 3 DRESSED SQUIRRELS (3/4 TO 1 LB. EACH), CUT UP 2 SLICES BACON, CUT UP 2 TABLESPOONS BUTTER OR MARGARINE 5
BROTH 3 TABLESPOONS CIDER VINEGAR 1 SMALL HEAD GREEN CABBAGE (ABOUT 1 1/2 LBS), VERY COARSELY CHOPPED 1 MEDIUM ONION, COARSELY CHOPPED 1 APPLE, CORED AND CUT INTO 1/2-INCH CUBES 1/2 TEASPOON CARAWAY SEED 1/2 TEASPOON SALT 1/8 TEASPOON PEPPER 4 to 6 servings In Dutch oven, cook bacon over medium heat until crisp, stirring frequently. Remove from heat. Remove bacon with slotted spoon; set aside. Reserve 3 tablespoons bacon fat in Dutch oven. In large plastic food-storage bag, combine
upturned hair would trap rain and snow. Many laboratory and taste tests have demonstrated that aging will definitely tenderize the meat. The special tenderness and flavor of beef prime rib result from extended aging. Wild game can benefit in the same way. It’s a matter of personal taste: some prefer the aged flavor and tenderness, others don’t. Aging is unnecessary if all the meat will be ground into sausage or burger. To prevent unwanted bacterial growth during the aging process, the carcass