Wild about game: 150 recipes for cooking farm-raised and wild game-- from alligator and antelope to venison and wild turkey
From Seattle to New York, from Missoula to Miami, game is appearing on many restaurant menus and gracing more and more tables at home. Why? Because game, whether buffalo or boar, partridge or pigeon, is a delicious, low-fat, nutritionally impressive, and versatile alternative to more traditional meats. And since so much game is now farm-raised, it's tender and flavorful, and, best of all, readily available in butcher shops and grocery stores everywhere.
Clearly, the time is right for Wild About Game, a comprehensive, updated cookbook by a nationally recognized expert in cooking game. In this groundbreaking book, Janie Hibler offers detailed information, helpful techniques, and contemporary recipes for wild and farm-raised game. The 150 recipes range from simple dishes--Buffalo Burgers and Roast Muscovy Duck with Persimmons and Figs--to sophisticated ones--Venison Osso Buco and Ostrich Satay.
Wild About Game is divided into chapters by the types of game--birds, large game, and small and exotic game. Each begins with an explanation of each type of animal--wild and farm-raised--including what they eat, how and where to buy their meat, and the best cooking method for each cut. Then comes the best part--the recipes. Some are for farmed game, while others are innovative twists on wild game dishes that Hibler has been cooking for more than thirty years. And if you're hankering to make a recipe, but have no game, Hibler offers suggestions for non-game substitutions, such as Cornish hens for squab or pork tenderloin for venison. Other sections include recipes for smoking game, marinades and rubs, sauces, and side dishes.
Color photographs of favorite dishes and archival photographs and etchings are included along with a list of nutritional data for each type of game, an unusual American game timeline, and an extensive resource list for game that can be delivered to your doorstep. Try just one recipe from Wild About Game, and you'll soon be wild about game yourself.
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American arugula balsamic vinegar beans beef beefalo best cooking methods bowl braise breast buffalo chicken stock chile chile powder cilantro cloves cumin cups homemade chicken deer dry with paper duck farm-raised flavor freshly ground black frozen year-round game birds garlic cloves goose grill ground black pepper grouse homemade chicken stock hunters hunting l/2 teaspoon loin marinade medium heat medium-high heat mixture muscovy duck mushrooms olive oil onion ounces paper towels parsley pastry pheasant pieces polenta potatoes pounds Preheat the oven pronghorns prosciutto quail rabbit recipe reduced-sodium chicken broth refrigerator Remove salt and freshly salt and pepper sauce saucepan sausage saute Season with salt Serve shallot simmer skillet skin slices smoked sprinkle steaks stew Stir stock or reduced-sodium tablespoons tablespoons unsalted butter teaspoon coarse salt teaspoon dried teaspoon freshly ground teaspoon ground tender thyme turkey V2 cup venison vinegar wild wild turkey wine