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Preparing fish & wild game

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Includes different preparation techniques: panfrying, stir-frying, blackening, poaching and steaming, making stock, deep-frying, pressure cooking, oven cooking, microwaving, grilling, smoking, as well preparing game sausages and canning fish and big game; recipes for fish and wild game: fish, big game, small game, waterfowl, upland game birds, wild turkey, as well as camp and cabin recipes;cleaning techniques: cleaning and storing fish, dressing wild game, and freezing fish and game. Read more...
Abstract: Includes different preparation techniques: panfrying, stir-frying, blackening, poaching and steaming, making stock, deep-frying, pressure cooking, oven cooking, microwaving, grilling, smoking, as well preparing game sausages and canning fish and big game; recipes for fish and wild game: fish, big game, small game, waterfowl, upland game birds, wild turkey, as well as camp and cabin recipes;cleaning techniques: cleaning and storing fish, dressing wild game, and freezing fish and game

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PREPARING
FISH & WILD GAME

Exceptional Recipes for the Finest of Wild Game Feasts

First published in 2000 by Creative Publishing international Inc This edition - photo 1

First published in 2000 by Creative Publishing international, Inc. This edition published in 2015 by Voyageur Press, an imprint of Quarto Publishing Group USA Inc., 400 First Avenue North, Suite 400, Minneapolis, MN 55401 USA.

2000 Creative Publishing international, Inc.

All rights reserved. With the exception of quoting brief passages for the purposes of review, no part of this publication may be reproduced without prior written permission from the Publisher.

The information in this book is true and complete to the best of our knowledge. All recommendations are made without any guarantee on the part of the author or Publisher, who also disclaims any liability incurred in connection with the use of this data or specific details.

We recognize, further, that some words, model names, and designations mentioned herein are the property of the trademark holder. We use them for identification purposes only. This is not an official publication.

Voyageur Press titles are also available at discounts in bulk quantity for industrial or sales-promotional use. For details write to Special Sales Manager at Quarto Publishing Group USA Inc., 400 First Avenue North, Suite 400, Minneapolis, MN 55401 USA.

To find out more about our books, visit us online at www.voyageurpress.com.

Digital edition: 978-1-62788-615-4

Softcover edition: 978-0-76034-739-3

The Library of Congress has cataloged the hardcover edition as follows:

Preparing fish & wild game

p. cm.

Includes index.

ISBN 0-86573-125-X

1. Cookery (Fish) 2. Cookery (Game) I. Title: Preparing

fish and wild game. II. Creative Publishing International.

TX747 .P74 2000

641.691--dc21

00-063857

Executive Editor, Outdoor Products Group: Don Oster

Editorial Director: David R. Maas

Managing Editor: Jill Anderson

Editor: Steven J. Hauge

Editor and Project Leader: Teresa Marrone

Copy Editor: Lee Engfer

Creative Director: Bradley Springer

Senior Art Director: David W. Schelitzche

Art Director: Joe Fahey

Photo Researcher: Angela Hartwell

Photographer: Bill Lindner

Photo Assistant: Peter Cozad

Food Stylist: Susan Telleen

Hand Model: Kay Wethern

Director, Production Services: Kim Gerber

Production Manager: Sandy Carlin

Production Staff: Nicole Hepokoski, Laura Hokkanen, Helga Thielen

Contributing Photographers:

Phil Aarrestad/Waconia, MN

Phil Aarrestad: pp. 6, 68, 248

Denver Bryan/Bozeman, MT

DenverBryan.com: p. 198

Donald M. Jones/Troy, MT

Donald M. Jones: pp. 216, 270

Bill Kinney/Redding, IA

BillKinney.com: p. 112

Thomas Kitchin/Tom Stack & Assoc./Key Largo, FL

Thomas Kitchin/Tom Stack & Assoc.: p. 166

Bill Marchel/Fort Ripley, MN

BillMarchel.com: p. 182

Norm & Sil Strung/Bozeman, MT

Norm & Sil Strung: p. 279 all

Contributing Manufacturers: King Kooker

Table of Contents

Preparing fish wild game - image 2

Introduction

Preparing fish wild game - image 3

I n the 19th century wild foods made up a significant portion of the average - photo 4

I n the 19th century, wild foods made up a significant portion of the average persons dietnot by choice, but by necessity. As times changed and the world became smaller, railroad cars and, later, jetliners, made it easy to transport fresh meat and fish (as well as fruits, vegetables and other perishable goods) across the country; refrigeration and modern food preservation techniques made it possible to serve seasonal specialties all year round.

As modern times advanced, an increasingly urbanized society lost touch with many of the seasonal rhythms that drove our fore-bears. Yet each spring, anglers still take to the swollen streams and lakes in search of fish, and in the fall, hunters pursue a wide variety of wild game in places ranging from the local woodlot to the wilds of the Arctic.

Fishing and hunting provide more than food for the table; they also provide nourishment for the spirit, a release from the cares of the day and a connection to the traditions of the past. We have developed to a point where hunting and fishing are no longer a necessity; they are a choice, but one that satisfies both body and soul.

This book is designed to help you make the most of your wild harvest. All aspects of fish and game care and preparation are covered. It begins with a comprehensive section on basic cooking techniquesuseful to novice and seasoned cooks alikeand then goes on to present a stunning collection of recipes for fish and game. Helpful tips and sidebars guide the cook through variations and other recipe ideas. The book concludes with the most comprehensive guide to fish and game field care, butchering and final processing ever published in a single volume.

We are confident that Preparing Fish & Wild Game will become the most useful outdoor-related cookbook on your shelf.

Cooking
Techniques
for
Fish & Wild Game
T his section of Preparing Fish Wild Game provides all the information youll - photo 5

T his section of Preparing Fish & Wild Game provides all the information youll need to cook your wild harvest with confidence. Whether youre frying up a mess of panfish, grilling elk steaks or cooking up a hearty fish or game gumbo, youll find the basic cooking instructions here.

The chapter starts on the stove top, where youll learn the proper techniques for panfrying, stir-frying, blackening, poaching and steaming. There are even recipes and techniques explaining how to get the most out of your fish or game by making savory stock from the bones and trimmings.

Tabletop appliances are covered next. Youll learn how to deep-fry fish and game in a deep fryer, mini-fryer or electric skillet. Batter recipes and cooking suggestions make it easy to get perfect results. The section finishes with step-by-step instructions for cooking small game in a pressure cooker and includes a useful chart of cooking times.

Oven-cooking techniques range from baking and roasting to oven-frying to broiling. Fish and game are discussed separately for each of these useful methods.

Many cooks think of the microwave only for defrosting, but its an excellent choice for cooking fish to keep it moist and tasty. Charts and photos explain how to bake and poach fish in the microwave.

Grilling is a natural for wild game, but its also a great way to cook fish. Techniques for fish and game are covered, including how to grill foil-wrapped foods and how to keep fish from falling apart on the grill.

Smoking adds a wonderful flavor to fish and game and can be used to make jerky and other semipreserved foods. This section of the book takes the mystery out of this ancient technique and explains how to use cold smoke to flavor foods as well as how to smoke-cook foods at higher temperatures.

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