Karen Eagle - The Everything Wild Game Cookbook: From Fowl And Fish to Rabbit And Venison--300 Recipes for Home-cooked Meals
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Written with the most exotic wild game and fish in mind, this unusual collection features delicious, original recipes designed to please any meat lovers palate, including:
- Pheasant, quail, and partridge
- Saltwater and freshwater catch
- Rubs, relishes, and marinades
- Trimmings and desserts Expert author Karen Eagle also reveals the secrets of cooking wild game, from the various techniques for preparing it (such as roasting and smoking) to substitutions that really work. With The Everything Wild Game Cookbook, its not just same-old, same-old for supper any more!
Karen Eagle is the author of many cookbooks and has overseen the development and publication of thirty books produced from her publishing company, Pig Out Publications (and imprint Two Lane Press). She is also a cooking teacher, special events speaker, business owner, and food writer.
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THE EVERYTHING WILD GAME COOKBOOK
From fowl and fish to rabbit and venison 300 recipes for home-cooked meals
Karen Eagle
Copyright 2006, F+W Publications, Inc.
All rights reserved. This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews.
An Everything Series Book.
Everything and everything.com are registered trademarks of F+W Publications, Inc.
Published by Adams Media, an F+W Publications Company 57 Littlefield Street, Avon, MA 02322 U.S.A.
www.adamsmedia.com
ISBN: 1-59337-545-X
ISBN: 978-1-60550-329-5 (EPUB)
Printed in the United States of America.
J I H G F E D C B A
Library of Congress Cataloging-in-Publication Data
Eagle, Karen.
The everything wild game cookbook / Karen Eagle.
p. cm. (The Everything series)
ISBN 1-59337-545-X
ISBN: 978-1-60550-329-5 (EPUB)
1. Cookery (Game) I. Title. II. Series.
TX751.E25 2006
641.691 dc22
2006013595
This publication is designed to provide accurate and authoritative information with regard to the subject matter covered. It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional advice. If legal advice or other expert assistance is required, the services of a competent professional person should be sought.
From a Declaration of Principles jointly adopted by a Committee of the American Bar Association and a Committee of Publishers and Associations
Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book and Adams Media was aware of a trademark claim, the designations have been printed with initial capital letters.
This book is available at quantity discounts for bulk purchases.
For information, please call 1-800-872-5627.
The 
Series
| Editorial | |
|---|---|
| Publishing Director | Gary M. Krebs |
| Director of Product Development | Paula Munier |
| Associate Managing Editor | Laura M. Daly |
| Associate Copy Chief | Brett Palana-Shanahan |
| Acquisitions Editor | Kate Burgo |
| Development Editor | Jessica LaPointe |
| Associate Production Editor | Casey Ebert |
| Production | |
|---|---|
| Director of Manufacturing | Susan Beale |
| Associate Director of Production | Michelle Roy Kelly |
| Series Designers | Daria Perreault |
| Colleen Cunningham | |
| Cover Design | Paul Beatrice |
| Erick DaCosta | |
| Matt LeBlanc | |
| Interior Layout | Colleen Cunningham |
| Erin Dawson | |
| Sorae Lee | |
| Jennifer Oliveira | |
| Series Cover Artist | Barry Littmann |
Visit the entire Everything Series at www.everything.com
Wild Game Cookbook
Dear Reader,
Inviting friends and family to a table of beautifully prepared wild game is the height of gourmet for many. And it should be. The effort put into hunting should equally be put into the cooking of wild game. When it is, the hunter and cook and companions at the dinner table all receive their just rewards.
The recipes in this book are written for wild game, not the domesticated varieties. Though domestic game may be substituted in many of the recipes, the cooking times may vary. The taste will also change because wild game feeds on flora and fauna in the wild, and compared to grain-fed game, it is richer and more unusual exactly as we wild game connoisseurs want it to be.
My wish for you, whether you are a hunter or the recipient of wild game, is that you will find many splendid recipes in this book to add to your repertoire.
This book could not have been possible without the hunter in my life, my husband, Dick.
There are many hunters and wild game cooks in our circle of friends, who have shared cooking techniques and offered oral or written recipes while visiting on the phone, in person, in the field, or on a river or stream: Judith Fertig, Jimmy Donnici, Brian Young, Don and Janet Coffey, Bob and Nancy Hatch, LueAnn and Alvin Roepke, Anne and Al Saroni, and Dane and Susie Herbal. For my first meal of smothered quail, I thank my mother, Denise (the cook), and my late father, Bob Conde (the hunter). And for our freezer full of game at home, I thank my husband Dick, the ultimate outdoorsman.
Hunters and game cookers everywhere, welcome to The Everything Wild Game Cookbook. Just like the title says, the recipes within these pages are designed for wild game. It's the leaner and richer-flavored version of the domesticated poultry, beef, pork, and fish you can purchase from the grocery store. Also included are recipes for sauces, side dishes, and desserts that go with wild game. Some of the sides and desserts have ingredients that may be gathered from the wild: nuts, berries, fruits, and mushrooms, for example.
To begin with, wild game must be properly field dressed and transported to the meat processor in a timely manner. Some hunters butcher their own meat. Most send it out for butchering. Soaking game meat in brine (a mixture of water and salt), milk, or even vinegar can reduce the gaminess, if desired.
Since most game is leaner (there is less fat throughout the meat) than its domesticated counterpart, when this meat is overcooked, it tends to be dry and tough. We recommend cooking good-quality lean wild game to medium-rare for optimum tenderness and juiciness. Cooking to medium doneness is acceptable, too. Medium-well and well done are best saved for braising wild game, when it's immersed in a liquid that helps to keep it moist while cooking.
Game can be grilled, braised, broiled, baked, smoked, roasted, spit-cooked, pan sauted, and fried. Tender boneless and skinless breasts of duck, turkey, goose, grouse, and other birds are delicious when licked with a hot flame. They may be wrapped with a slice of bacon or prosciutto or basted with butter or olive oil while on the grill. Sear them hot and fast and use a thermometer to test their doneness (135F to 140F for medium-rare).
Big-game steaks are also very lean. Most of the gaminess in big game comes from the fat, so any excess fat around the edges of a steak are trimmed off. Quick searing over high heat is the ticket here, too. Marinating in or brushing with olive oil and sprinkling seasonings on the steaks yield wonderful results. A half-inch steak will cook in about 4 to 5 minutes over high heat, turning only once.
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