Changing the Game

Changing the Game

Author: Craig Tomsky

Publisher: Izzard Ink

Published: 2021

Total Pages: 290

ISBN-13: 9781642280463

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Changing the Game is intended to provide the do-it-yourself sportsman with detailed guidance and proven, time-tested techniques that will optimize the enjoyment of his or her harvest, taking it from field to fork, and for home cooks who are hunting for new ways to up their food game. Author Craig Tomsky grew up in a traditional Italian household in Northern New Jersey, where he was accustomed to good food-really good food. He has coupled his uncompromising love of such fare with his passion for hunting for more than 30 years, and has identified key factors that will reduce and, in most cases, eliminate the undesirable "gamey" flavors that all too often result from inadequately processed and prepared game. He has also developed and refined with his personal flair many recipes from family and friends over the years to not only complement each game's most desirable flavors, but to help you truly transform your game meat into delicious finished dishes. Changing the Game is a total playbook that takes the reader from caring for the game after the harvest through Craig's "keys to changing the game"-specific techniques used during the butchering and preservation processes that will positively impact the flavor and tenderness of the meat. It also lays out a roadmap and recommends equipment the reader can use to expediently and efficiently process various types of game meat. Explanations that support the findings and preparation techniques are provided in relatable layman's terms via anecdotes that are sprinkled throughout the book.Changing the Game finishes with a multitude of delicious recipes-some new, many traditional-that reflect the many cultures that make up this great country of ours. They have been enhanced by game meat as well as Craig's selection and use of complementary ingredients to achieve complex yet delicate flavor profiles for each dish. Changing the Game also contains recipes for side dishes and desserts, along with wine pairing recommendations, to provide the reader with a complete game plan for an enjoyable evening that will leave your dinner guests asking, "Is this really wild game?"


Wild Game Cookbook

Wild Game Cookbook

Author: David Kasabian

Publisher: Creative Publishing International

Published: 2014-05

Total Pages: 131

ISBN-13: 1589238184

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Eighty recipes from chefs, cooks, and owners using a wide range of cooking techniques for preparing alligator, bison, caribou, deer, duck, elk, goose, pheasant, quail, rabbit, turkey and venison.


Wild Gourmet

Wild Gourmet

Author: Daniel Nelson

Publisher: Boone & Crockett Club

Published: 2014

Total Pages: 0

ISBN-13: 9780940864931

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Looking for new ways to prepare the wild game you harvested this season? Do you need tips for processing your venison that will all but guarantee top-notch flavor? America s most respected chefs share their favorite recipes covering a menagerie of wild meats and a world of flavors. This illustrated cookbook features easy, step-by-step recipes that will please the most discriminating eaters. Napa winemaker Marc Mondavi lends his expertise to suggest wine pairings for each recipe."


Wild Fish & Game Cookbook

Wild Fish & Game Cookbook

Author:

Publisher: Artisan Books

Published: 1997-01-01

Total Pages: 200

ISBN-13: 9781885183507

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The wildlife artist shares his love of cooking and wild foods in a collection of recipes that includes sauteed trout with morels, Canada goose with fiddleheads, and elk chops with fried green tomatoes


The MeatEater Fish and Game Cookbook

The MeatEater Fish and Game Cookbook

Author: Steven Rinella

Publisher: National Geographic Books

Published: 2018-11-20

Total Pages: 0

ISBN-13: 0399590072

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From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes “As 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, it’s 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 jalapeño 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 you’re 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)


Wild Game Cookbook

Wild Game Cookbook

Author: John A. Smith

Publisher: Courier Dover Publications

Published: 1986

Total Pages: 137

ISBN-13: 9780486251271

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Here is a lovingly prepared volume of 112 wild game recipes hunters, cooks and other lovers of good game can discover of creating superb, mouth-watering steaks, roasts, stews and other main dishes, as well as soups and sauces, from all kinds of fresh game.


The Scavenger's Guide to Haute Cuisine

The Scavenger's Guide to Haute Cuisine

Author: Steven Rinella

Publisher: Random House

Published: 2015-09-15

Total Pages: 337

ISBN-13: 0812988469

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“[A] warped, wonderful memoir” (Men’s Journal) from the #1 New York Times bestselling author and host of Netflix’s MeatEater, about his quest to turn wild game into the meal of a lifetime “If Jack Kerouac had hung out with Julia Child instead of Neal Cassady, this book might have been written fifty years ago.”—The Wall Street Journal When outdoorsman, avid hunter, and nature writer Steven Rinella stumbles upon Auguste Escoffier’s 1903 milestone Le Guide Culinaire, he’s inspired to assemble an unusual feast: a forty-five-course meal born entirely of Escoffier’s esoteric wild game recipes. Over the course of one unforgettable year, he steadily procures his ingredients—fishing for stingrays in Florida, hunting mountain goats in Alaska, flying to Michigan to obtain a fifteen-pound snapping turtle—and encountering one colorful character after another. And as he introduces his vegetarian girlfriend to a huntsman’s lifestyle, Rinella must also come to terms with the loss of his lifelong mentor—his father. An absorbing account of one man’s relationship with family, friends, food, and the natural world, The Scavenger’s Guide to Haute Cuisine is a rollicking tale of the American wild and its spoils.


Wild Game Cooking Made Easy

Wild Game Cooking Made Easy

Author: John Schumacher

Publisher: Adventure Publications

Published: 1997

Total Pages: 196

ISBN-13: 9781885061232

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Award-winning and internationally known chef John Schumacher delivers an incomparable wild game cookbook full of great recipes, easy instructions and dynamite photos. Wild Game Cooking Made Easy translates John's renowned culinary skills into practical advice and easy-to-follow recipes anyone can use to prepare delicious wild game. All recipes have been tested and selected as time-honored favorites by John's family and guests at his Schumacher's New Prague Hotel.


The New Gray's Wild Game Cookbook: A Menu Cookbook

The New Gray's Wild Game Cookbook: A Menu Cookbook

Author: Rebecca Gray

Publisher: Graybooks

Published: 2009-09

Total Pages: 265

ISBN-13: 0984147144

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"Game is ultimately the most American ingredient, the only possible food capable of establishing itself as a defining element in a true American cuisine." So writes Rebecca Gray in the Preface of The New Gray's Wild Game Cookbook, and for the next 61 menus and 180 individual recipes she gives us what amounts to a celebration of wild game as the ultimate gourmet food. Here, in abundance, is the joy and exhilaration of preparing exquisitely matched accompaniments to beautifully prepared main dishes of venison, wild fowl, upland birds and other choice meats brought to the table by the North American hunter. Laid to rest, through anecdote, personal experience and technical exposition, is any vestige of the intimidation a cook might feel when faced with a just-bagged bird. Extensively revised and updated from the original, The New Gray's Wild Game Cookbook, in addition to separate, menu-filled chapters on Venison, Water Fowl, Upland Birds and Mixed Bag (a collection of menus for such diverse prizes as wild sheep, mountain goat, bear, wild boar and rabbit), contains detailed and stylishly-written chapters on Game Care (not the usual field-dressing and cutting instructions, but a carefully-researched and wittily-presented discussion of what matters most to the cook) and A Few Suggestions (advice and opinion that respects the reader's own experience while passing along nearly thirty years of absorbed interest in fine preparation of tasteful wild game meals). The New Gray's Wild Game Cookbook treats wild game in its truest and broadest context. Wild game is that rarest of culinary ingredients: something that, quite literally, money cannot buy. Rebecca Gray knows this, and every recipe here celebrates it. So will anyone lucky enough to be served its menus.


The Ultimate Guide to Cooking Wild Game

The Ultimate Guide to Cooking Wild Game

Author: James O. Fraioli

Publisher: Simon and Schuster

Published: 2020-10-13

Total Pages: 224

ISBN-13: 1510755470

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The new go-to cookbook for wild game hunters in North America! Wild game also has the edge when it comes to flavor, and with that delectable flavor comes the benefits of essential fats like omega-6 and omega-3, which are critical components of a healthy diet. Enjoy seventy-five simple and delicious recipes for cooking the wild game through the recipes featured in this book, including: Hare Braised in Red Wine Peruvian Style Rabbit Sliders Black Bear Meatloaf Elk Medallions with Cranberry Sauce Antelope Summer Salad with Lemon Vinaigrette Reindeer Stroganoff Venison Stir Fry Roasted Wild Boar Leg with Mustard Caper Sauce Bacon-Wrapped Jalapeno Dove Poppers Smoked Grouse Kung Pao Pheasant Southern Fried Quail Pan-Seared Duck Breast with Port Wine Sauce Alligator Gumbo Cajun-Fried Bullfrog Legs Each dish is paired with a suggested wine to further enhance your dining experience among friends and family. There’s also helpful tips on proper field dressing equipment, refrigerator and freezer space, proper packaging and storing, defrosting and food safety, and tools and kitchen essentials. Within the pages of The Ultimate Guide to Cooking Wild Game, twenty-five popular game animals are highlighted and discussed. Amateur and experienced hunters alike will enjoy learning about each animal's origin, range, migration and travel patterns, life span, size and weight, typical habitat, desired foods, why the particular animal is targeted, where it can be hunted, along with hunting tips and why it makes for excellent table fare. Whether you hunt for food, for pleasure, or for environmental management, know that you are engaging in a normal, natural, and innate human instinct that has been with mankind and our predecessors for hundreds of thousands of years and one that will be with us for many more years to come. Enjoy the hunt, and the tastes and flavors of your successes with a little help from this new book!