Wild Game Cookbook: Recipes from North America's Top Hunting Lodges
Format: PDF / Kindle (mobi) / ePub
80 delicious, easy-to-use, and fully tested recipes from North America's premier hunting lodges and resorts. For hunting enthusiasts, participants, and "foodies," finding ways to prepare, cook, and enjoy the game they've bagged is a large part of the enjoyment of the sport. Since not everyone can always reach the premier hunting areas where rich game resources can be found, everyone can have access to those enticing areas with the recipes found in The Wild Game Cookbook. This book is a unique collection of approximately 80 fully tested game recipes culled from the U.S. and Canada's outstanding hunting lodges and resorts. Keen game hunters will enjoy these recipes, which allow home cooks to recreate dishes from some of their favorite hunting locations and top-rated resorts. The recipes appeal to all skill levels, whether you bag your own or buy game from the local market. Recipes include dishes that are baked, grilled, roasted, slow cooked, pressure cooked, pan fried, deep fried, stewed, and barbequed, as well as casseroles, sauces, marinades, and other cooking methods that work well with various game species. 15-20 sidebars (plus various tips throughout) on different topics, ranging from wine pairing to game-cooking tips, round out this delicious, easy-to-use collection.
Half-and-half. Stir over low heat until smooth and thick. Pour over venison and serve. Joshua Creek Ranch, Boerne, Texas Joshu a Cre ek Ra nch, B oerne Texas Wild Game.pp1-128_.indd 55 Provision (CPI):Wildgame Cookbook TB CD807-113 / 31533 8/28/07 8:05:58 PM 56 the wild game cookbook Pheasant Amaretto serves two 2 whole boneless pheasant breasts Flour, seasoned with salt, pepper, and a pinch of thyme, for dredging 4 tablespoons (56 g) unsalted butter 1 ﬂuid ounce (29 ml) amaretto ½ cup.
A heavy-bottomed roasting pan on the stovetop. Coat sirloin in oil, salt, and pepper and sear in hot roasting pan, turning to brown both sides. Transfer pan to oven and roast for 1 hour or until an instantread thermometer registers an internal temperature of 140˚F (60°C) for medium-rare. Transfer the roast to a cutting board and cover loosely with foil to keep warm until ready to serve. Reheat the roasting pan on the stovetop and add garlic, onion, and celery; cook brieﬂy, then add wine and.
Jicama Salad, 60 Red Cabbage with Balsamic Vinegar and Apples, 16 Root Vegetable Hash, 21 Sherried Mushrooms, 26 Wild Mushroom Ragout, 20 Winter Squash Ratatouille, 23 Venison and Sweet Potato Hash, 90 Backstraps with Garlic Sautéed Mushrooms, 35 Chop and Rabbit Sausage with Red Cabbage, Balsamic Vinegar, and Apples, 16 Deﬁned, 66 Grilled Axis, with Green Peppercorn Sauce, 55 Loin with Vermouth and Dried Fruits, 105 Porcini-Crusted, with Yukon Gold Potato and Celery Root Gratin, Wild Mushroom.
Ragout, and Sauce Perigueux, 20 Steak with Fall Vegetable Ratatouille, 81 Surf and Turf (Venison and Maine Lobster), 87 Tenderloin with Sherried Mushrooms, 26 Toffee, English, 25 Tortillas, 74 Turkey, Wild and Wild Rice Soup, 30 Palo Amario Potato-Wrapped Breast with Roasted Red Pepper Aioli, 61 Pretzel-Breaded, 103 Wild Game.pp1-128_.indd 126 Provision (CPI):Wildgame Cookbook TB CD807-28 / 3153 8/8/07 4:15:38 PM the wild game cookbook 127 Photo Credits Cover (center) Courtesy of The.
Ingredients and mix well. To serve, carve the duck breast into ¼-inch (1 cm) slices, fan them across a platter or serving plates, add the sliced nori rolls, and drizzle the ponzu sauce over the duck and nori rolls and around the plate. Executive Chef Joseph A. Santangini, Amangani Resort, Jackson, Wyoming Provision (CPI):Wildgame Cookbook TB CD807-28 / 3153 8/8/07 5:02:40 PM Wild Game.pp1-128_.indd 19 Provision (CPI):Wildgame Cookbook TB CD807-28 / 3153 8/8/07 5:02:44 PM 20 the wild game.