Preparing fish & wild game

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.

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.