The Complete Wild Game Cookbook: Includes 150 Recipes FALL 2015
This enticing and informative cookbook explains, from forest to table, how to make the most of wild game. Absorbing and engaging, it is not only full of information about game birds and animals but also introduces you to several wild plants that pair especially well with the suggested dishes, and includes recipes for broths, gravies, marinades and glazes.
In addition to the 150 mouth-watering recipes, it features tips on preparing and cooking game, and details on the different species available throughout North America. You’ll also learn how to use the flesh and giblets of game, as well as wine-pairing suggestions, information on the various cuts of meat and general terms used in butchery.
This valuable primer is perfect for anyone who already includes game in their diet and for home cooks who are just discovering wild game for the first time.
With the advice in this wide-ranging book, you’ll rediscover the taste of nature on your dinner plate.
- Tips on Preparing and Cooking Game Birds and The Different Species of Game Birds. Game bird recipes for: Duck, Woodcock, Grouse, Ptarmigan, Guineafowl, Partridge, Rock Dove, Northern Bobwhite, Pheasant, Quail, Thrush, Lark and Lapwing
- Tips on Preparing and Cooking Game Animals and The Different Species of Game Animals. Game animal recipes for: Caribou, Deer, Baby Wild Boar, Muskox, Black Bear, Beaver, Hare, Seal and Squirrel
- Handy information on using the flesh and giblets of game, wine pairing suggestions, the various cuts of meat and general butchery terms.
This wide-ranging book will lead you to rediscover the taste of nature.
Jean-Paul Grappe has been a teacher, an award-winning cookbook author, and the chef and owner of four major restaurants for nearly 25 years.