Venison Every Day
Venison Every Day

Author: Allie Doran

Publisher: Page Street Publishing

Published: 2020-09-01

Total Pages: 350

ISBN-13: 1645671259

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Get the Most Bang for for Your Buck Step up your venison cooking game with fresh field-to-table recipes that make the most of your whole harvest from shoulder to shank. Venison cooking is for everyone, and Allie Doran, creator of Miss Allie’s Kitchen, shows you how to make sure every meal you make is as tender, flavorful and easy as possible, from the Easiest Black Pepper Jerky to Red Wine–Braised Short Ribs with Herb Gremolata. In this recipe collection, you’ll learn all the skills you need to start cooking the best game meals of your life beyond basic stewing. Break down sinewy sirloin with tenderizing marinades, use the fat in neck meat to make mouthwatering barbacoa or even cube up tough flank meat for tacos and kebabs. Soon you’ll find there’s no such thing as a bad cut of meat when you’re cooking it right! Even less experienced cooks can get superior quality meals—with helpful sections on field dressing your deer and suggestions for which cuts to use for every dish. In no time at all, you can break out a Wild Game Charcuterie Board for a party, level up your brunch with Southern-Style Sausage Gravy or have a date night in with the impressive Roasted Whole Tenderloin with Peppercorns. Full of hearty recipes for every cut of meat and every occasion, Venison Every Day will never leave you wondering what to do with a freezer full of deer again.

Venison
Venison

Author: Jon Wipfli

Publisher: Voyageur Press (MN)

Published: 2017-10

Total Pages: 179

ISBN-13: 0760352402

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Venison is a contemporary approach to cooking this unique meat; it is sure to appeal to hunters who love the kitchen as much as the field.

The Complete Venison Cookbook
The Complete Venison Cookbook

Author: Harold W. Webster

Publisher:

Published: 1996

Total Pages: 0

ISBN-13: 9780937552704

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With over 700 recipes for all cuts of meat, including cooking techniques, enjoy mild, tender venison as never imagined -- no more tough, gamey meat. Create a full menu from more than 250 recipes for complementary dishes.

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."

Forgotten Skills of Cooking
Forgotten Skills of Cooking

Author: Darina Allen

Publisher: Kyle Books

Published: 2018-11-05

Total Pages: 1474

ISBN-13: 0857836935

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Winner of the Andre Simon Food Book Award 2009. Darina Allen has won many awards such as the World Gourmand Cookbook Award 2018, the Award for Outstanding Contribution to the Irish Culinary Sector by Euro-Toques, the UK Guild of Food Writers Lifetime Achievement Award and the 2018 Guaranteed Irish Food Hero Award. 'There's not much this gourmet grande dame doesn't know.' Observer Food Monthly In this sizeable hardback, Darina Allen reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as Dairy, Fish, Bread and Preserving, and forgotten processes such as smoking mackerel, curing bacon and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your home-made produce to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes and even eating food from the wild. The Vegetables and Herbs chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box, and there are plenty of suggestions for using gluts of vegetables. You'll even discover how to keep a few chickens in the garden. With over 700 recipes, this is the definitive modern guide to traditional cookery skills.

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?"

Buck, Buck, Moose
Buck, Buck, Moose

Author: Hank Shaw

Publisher: H&h Books

Published: 2017-03-02

Total Pages: 304

ISBN-13: 9780996944809

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Buck, Buck, Moose is a full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou. This cookbook 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
Venison

Author: Jose Souto

Publisher:

Published: 2015-08

Total Pages: 0

ISBN-13: 9781906122966

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Venison is experiencing a growth in popularity as a delicious, healthy and increasingly available dish. Here are over 50 recipes from Head chef/Lecturer in Culinary Arts at Westminster Kingsway College, Jose Souto, the game expert who gives masterclasses to other chefs worldwide, as well as teaching a new generation of student chefs how to cook venison. Jose has added to his own repertoire of 30 dishes by inviting guest chefs to add their own favourite venison recipes to this book, opening up a wide range of dishes, from simple venison lasagne to elegant dinner-party show-stoppers. Not just a cookery book, this showcases British deer, deer-stalking and the delight in harvesting nature's bounty.

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)