Preparing Fish & Wild Game: Exceptional Recipes for the Finest of Wild Game Feasts
Format: PDF / Kindle (mobi) / ePub
Everything you need to know to prepare wonderful food from scratch - and your catch.
Every year, tens of millions of Americans head out to fields, forests, streams, and lakes in pursuit of wild game and fish. How do you keep all of that meat and fish from going to waste? Cook it into delicious food, of course!
Preparing Fish & Wild Game will inspire every hunter and angler with more than 500 full-color photographs and over 200 tasty recipes for small and large game, game birds, and sport fish. From elk to rabbits, and ducks to trout, raise your game to the level of culinary masterpieces.
Gathered from the kitchens of wild-game chefs, hunting-camp cooks, professional food writers, and sportspeople themselves, the recipes include both classic and contemporary dishes for game and fish species from all over North America. Get out there and bag it, then bring it home to enjoy!
temperature. Insert the thermometer into the smoker’s vent hole or a hole designed for a thermometer. Weather greatly affects smoking time. In hot weather, even smokers with small hot plates may get too warm for cold smoking. Cold and windy weather lowers the temperature in any smoker. To increase the smoking temperature, move the smoker to a protected location. If your smoker is electric, you may be able to slip a large box over it for insulation. If it’s charcoal-fueled, just add extra
TABLESPOONS FINELY CHOPPED ALMONDS 2 TABLESPOONS GRATED PARMESAN CHEESE 1 TABLESPOON SNIPPED FRESH PARSLEY 6 servings Heat oven to 350°F. Prepare stuffing as directed on package. Set aside to cool. In 1-quart saucepan, melt margarine over medium-low heat. Cook just until margarine begins to brown, stirring constantly. Remove from heat. Stir in flour, salt and pepper. Stir until mixture is smooth. Blend in milk. Return to heat. Bring mixture to boil over medium heat, stirring constantly.
g. • Fat: 10 g. • Cholesterol: 72 mg. • Sodium: 1191 mg. — Exchanges: 1 1/4 starch, 2 1/4 lean meat, 3 vegetable, 1/2 fat CRAYFISH CREOLE 1/3 CUP SHORTENING 1/4 CUP ALL-PURPOSE FLOUR 1 CAN (28 OZ.) WHOLE TOMATOES, UNDRAINED AND CUT UP 1 CUP CHOPPED ONION 1 CUP SLICED GREEN ONIONS 1 CUP WATER 1/2 CUP CHOPPED GREEN PEPPER 1/2 CUP CHOPPED CELERY 1 TABLESPOON WORCESTERSHIRE SAUCE 2 CLOVES GARLIC, MINCED 1 TEASPOON HOT PEPPER SAUCE 1/2 TEASPOON SALT 1/4 TEASPOON PEPPER 1/8 TEASPOON
back into cleaned stockpot. Heat to boiling over medium-high heat. Cook until reduced to about 3 quarts. Cool slightly. Refrigerate overnight. Skim any solidified fat from top. GAME BIRD STOCK (PHEASANT, PARTRIDGE, GROUSE, TURKEY, OR WATERFOWL) Save the backbone and neck when portioning birds, and any bones left after boning, until you have enough to make stock. Game bird stock cooks more quickly than venison stock. 1 1/2 TO 2 POUNDS UNCOOKED GAME BIRD BACKS AND BONES 1 SMALL ONION,
top with red onion. Serve at once. Nutritional information not available. VENISON FILLET WELLINGTON Here’s an elegant dish that will knock the socks off your deer-camp buddies. It may look complex, but it really is quite simple. From start to finish, Venison Fillet Wellington will take 45 to 60 minutes. Read the directions at least once before preparing this dish, and you will see how quickly it all comes together. You’ll find commercial puff pastry in the frozen dessert section of your