Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time
Georgia Pellegrini
Language: English
Pages: 256
ISBN: 0738216054
Format: PDF / Kindle (mobi) / ePub
- wild turkey and oyster stew
- stuffed quail
- pheasant tagine
- venison sausage
- fundamental stocks, brines, sauces, and rubs
- suggestions for interchanging proteins within each recipe
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Smoky light. And we eat it with a good wine and Roger’s homemade bread and an elegant salad bejeweled with pecans. It is the peak of the deer rut, the first two weeks of December, when you expect to see deer in daylight. In the words of the Commish, “They have one thing on their mind: acting stupid.” It is a moonless night in Arkansas. The nature preserve is silent except for the inside of the deer camp, which is lit with a deer-antler chandelier and golden lamps, and filled with Roger.
Which can give the meat an unappealing flavor. Some hunters will go so far as to trap the boar, castrate it and release it, then hunt it a year later. If given a choice, female Eurasian boar or feral hogs tend to taste better, but I’m of the mind-set that a male can be made to taste good with a clean shot, impeccable field dressing, and a good brine prior to cooking. Braised Hog Belly Serves 8 If you are fortunate enough to come upon a very large hog, this is the recipe I recommend for the.
A tree indigenous to your area. In the Southwest it is mesquite, in Washington State it is apple wood, and in the Midwest it is hickory. The following instructions are guidelines more than an exact recipe. You must go with your intuition and your hog to determine the right amounts of the ingredients. Marinade: 1 whole hog, dressed, skinned, head and hooves removed 1 to 2 cups Worcestershire sauce 1/4 to 1/2 cup Cajun salt seasoning 3 to 4 onions, peeled and cut in half 10 to 20 garlic.
Just be sure to rinse the zest very well under cold water before adding it to a dish, and reduce the amount of salt you add to your dish to compensate for the salt in the lemon. Lemons, cut horizontally or vertically Kosher salt Star anise, or whatever flavoring element suits your fancy 1. Pour an inch of kosher salt into a glass jar, then begin to add the lemon halves, making sure they fit snugly and that you are alternating with a lot of salt along the way. 2. Drop your flavoring tidbits.
Milliliter � teaspoon = 2 milliliters � teaspoon = 4 milliliters 1 teaspoon = 5 milliliters 1 tablespoon = 15 milliliters � cup = 59 milliliters ⅓ cup = 79 milliliters � cup = 118 milliliters ⅔ cup = 158 milliliters � cup = 177 milliliters 1 cup = 225 milliliters 4 cups or 1 quart = 1 liter � gallon = 2 liters 1 gallon = 4 liters —Volume (Liquid) Measurements 1 teaspoon = ⅙ fluid ounce = 5 milliliters 1 tablespoon = 1/2 fluid ounce = 15 milliliters 2 tablespoons = 1 fluid ounce =.