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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Meat, Poultry & Seafood   >   Game

       
     

    Game Cookbooks and Recipes


    Hunter Game meats are meat from wild animals that are hunted for food, as well as meat from animals which are not normally domesticated (for example, venison from farmed deer). Obviously, the types of animals in different countries do vary widely, and thus the choice of game meats do. For example, game meats in Australia include emu, kangaroo, and crocodile (among others), whereas in North America they include American bison, elk, moose, etc.

    Some game recipes include:
    • Bigos - This is a traditional Polish recipe. It is a stew made from fermented cabbage (kapusta kiszona - the Polish version of sauerkraut) or fresh cabbage, with meat. The meats used generally include venison, but other meats are usually added as well, and these may include bacon, beef, ham, kielbasa (Polish sausage), and pork (sometimes smoked). Mushrooms, tomatoes, and honey are also usually added to stew, as are various herbs and seasonings including bay leaf, caraway, juniper berries, marjoram, and pepper or pimento. Bigos is served with potatoes and rye bread.

    • Biltong - This is a South African recipe for making salted dried meat, creating a food similar to jerky. Biltong is usually made from beef or game.

    • Brunswick stew - Many Southern recipes are known for using game, and this stew is no exception. It is made from corn, lima beans, okra, tomatoes and other vegetables. Rabbit or squirrel meat is also used in the traditional recipe, although when this is not available, or if you prefer, other meats such as beef, chicken or pork can be substitued.

    • Fenkata - This is a Maltese recipe. It is made from rabbit meat which lightly fried and then simmered as a casserole for several hours, with tomato sauce or gravy.

    • Hasenpfeffer - This is a stew made from marinated rabbit meat, which originates in German cuisine. It has a a sour taste which comes from wine or vinegar which is in the stew.

    • Köttsoppa - This is a Swedish recipe for a meat and root vegetable soup. It can be made with reindeer meat, although beef is often used instead.


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    Game Cookbooks

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    The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game

    By Steven Rinella

    Rinella Steven
    Released: 2015-08-18
    Paperback (416 pages)

    The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game
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    • The Complete Guide to Hunting Butchering and Cooking Wild Game Volume 1 Big Game
    Product Description:
    A comprehensive big-game hunting guide for hunters ranging from first-time novices to seasoned experts, with more than 400 full-color photographs, including work by renowned outdoor photographer John Hafner
     
    Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting an animal to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well.
     
    This invaluable book includes
    • recommendations on what equipment you will need—and what you can do without—from clothing to cutlery to camping gear to weapons
    • basic and advanced hunting strategies, including spot-and-stalk hunting, ambush hunting, still hunting, drive hunting, and backpack hunting
    • how to effectively use decoys and calling for big game
    • how to find hunting locations, on both public and private land, and how to locate areas that other hunters aren’t using
    • how and when to scout hunting locations for maximum effectiveness
    • basic information on procuring hunting tags, including limited-entry “draw” tags
    • a species-by-species description of fourteen big-game animals, from their mating rituals and preferred habitats to the best hunting techniques—both firearm and archery—for each species
    • how to plan and pack for backcountry hunts
    • instructions on how to break down any big-game animal and transport it from your hunting site
    • how to butcher your own big-game animals and select the proper cuts for sausages, roasts, and steaks, and how to utilize underappreciated cuts such as ribs and shanks
    • cooking techniques and recipes, for both outdoor and indoor preparation of wild game

    The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl

    By Steven Rinella

    Steven Rinella
    Released: 2015-12-01
    Paperback (384 pages)

    The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl
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    • The Complete Guide to Hunting Butchering and Cooking Wild Game Volume 2 Small Game and Fowl
    Product Description:
    A comprehensive small game hunting guide for hunters ranging from first-time novices to seasoned experts, with photography by renowned outdoor photographer John Hafner
     
    Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting wild game to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well.
     
    This invaluable book includes
    • recommendations on what equipment you will need—and what you can do without—from footwear to cutlery to camping gear to weapons
    • basic and advanced hunting strategies for all North American small game, including drive techniques, solo and group hunting, ambush hunting, the use of hunting dogs, and techniques for decoying and calling
    • how to find hunting locations, on both public and private land; how to locate areas that other hunters aren’t using; and how to make competition work in your favor
    • detailed sections on furred small game, upland birds, and waterfowl, covering the biology and best hunting methods for a total of thirty small game species 
    • comprehensive information about hunting wild turkeys in both the spring and fall seasons
    • how to master the arts of wingshooting and rifle marksmanship, and detailed information about shot placement, ammunition selection, and field maintenance of firearms and archery equipment
    • instructions on how to field dress and butcher your own small game animals for a variety of preparations
    • techniques and recipes for both indoor and outdoor wild game cooking

    The Bushcraft Field Guide to Trapping, Gathering, and Cooking in the Wild

    By Dave Canterbury

    Adams Media
    Released: 2016-10-01
    Paperback (264 pages)

    The Bushcraft Field Guide to Trapping, Gathering, and Cooking in the Wild
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    • The Bushcraft Field Guide to Trapping Gathering and Cooking in the Wild
    Product Description:
    What to eat, where to find it, and how to cook it!
     
    Renowned outdoors expert and New York Times bestselling author Dave Canterbury provides you with all you need to know about packing, trapping, and preparing food for your treks and wilderness travels. Whether you're headed out for a day hike or a weeklong expedition, you'll find everything you need to survive--and eat well--out in the wild.

    Canterbury makes certain you're set by not only teaching you how to hunt and gather, but also giving you recipes to make while on the trail. Complete with illustrations to accompany his instructions and a full-color photo guide of plants to forage and those to avoid, this is the go-to reference to keep in your pack.

    The Bushcraft Field Guide to Trapping, Gathering, and Cooking in the Wild helps you achieve the full outdoor experience. With it, you'll be prepared to set off on your trip and enjoy living off the land.

    Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild

    By Hank Shaw

    Hank Shaw
    Released: 2013-10-01
    Hardcover (240 pages)

    Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild
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    • Duck Duck Goose The Ultimate Guide to Cooking Waterfowl Both Farmed and Wild
    Product Description:
    A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog Hunter Angler Gardener Cook.
     
    Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.

    Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.
     
    The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.

    Homestead Kitchen: Stories and Recipes from Our Hearth to Yours

    By Eivin Kilcher

    Eve Kilcher Eivin Kilcher
    Released: 2016-10-25
    Hardcover (256 pages)

    Homestead Kitchen: Stories and Recipes from Our Hearth to Yours
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    • Homestead Kitchen Stories and Recipes from Our Hearth to Yours
    Product Description:
    The first cookbook from homesteaders and co-stars of Discovery’s Alaska: The Last Frontier Eve and Eivin Kilcher features appealing recipes for anyone looking to live more sustainably, healthfully, and independently, regardless of where and what they call home. 

    Eve and Eivin Kilcher, stars of the hit Discovery show Alaska: The Last Frontier, are experts in sustainable living. Homesteaders by choice, the couple has had to use their self-reliance skills to survive harsh winters in the Alaskan wilderness and raise a thriving family. In their debut book, the Kilchers share 85 original family recipes and advice on gardening, preserving, and foraging. The tips and techniques they have cultivated from their family and through necessity will help anyone looking to shrink their environmental footprint and become less dependent on mass-produced food and products. Stunningly photographed in and around their handmade home and farm, Homestead Kitchen illustrates that taking on small-scale sustainable projects is not only possible in a suburban/urban setting, but ultimately a more responsible and gratifying way to live.

    Venison: The Slay to Gourmet Field to Kitchen Cookbook

    By Jon Wipfli

    Voyageur Press
    Hardcover (176 pages)

    Venison: The Slay to Gourmet Field to Kitchen Cookbook
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    Product Description:
    From the woods to the table, Venison shows you how to get the most from the deer you take and how to cook it perfectly. Be the star hunter and star chef at every dinner and cookout!

    Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game, Venison takes readers through author, chef, and outdoorsman Jonathon Wipfli's technique for quickly and efficiently processing a deer, as well as a raft of contemporary recipes for venison dishes and accompanying sides.

    Wipfli describes and illustrates the breakdown of a deer, focusing on the fronts, middles, and rears before proceeding to more specific cuts like sirloins, shanks, ribs, loins, roasts, sausage scraps, and more. Whether the reader has been hunting for two years or for thirty, there’s a good chance they’ve never approached processing by muscle groups. Venison demystifies them and in the process shows the value of individual cuts and how to maximize one's quarry.

    More than 50 recipes for venison and accompanying accoutrements and sides are beautifully photographed and presented. The result is a venison book like no other, sure to appeal to those new hunters as well as veteran outdoorspeople.

    The Everything Wild Game Cookbook: From Fowl And Fish to Rabbit And Venison--300 Recipes for Home-cooked Meals

    By Karen Eagle

    Adams Media
    Released: 2006-07-13
    Paperback (304 pages)

    The Everything Wild Game Cookbook: From Fowl And Fish to Rabbit And Venison--300 Recipes for Home-cooked Meals
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    • The Everything Wild Game Cookbook From Fowl And Fish to Rabbit And Venison 300 Recipes for Home cooked Meals
    Product Description:
    Written with the most exotic wild game and fish in mind, this unusual collection features delicious, original recipes designed to please any meat lover's palate, including:
    • Deer, wild boar, buffalo, and bear
    • 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, it's not just "same-old, same-old" for supper any more!

    Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish

    By Jesse Griffiths

    Brand: Welcome Books
    Released: 2012-09-18
    Hardcover (272 pages)

    Afield: A Chef s Guide to Preparing and Cooking Wild Game and Fish
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    • Used Book in Good Condition
    Product Description:
    2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)
    ForeWord Reviews 2012 Book of the Year Award Finalist (TBA)
    2013 James Beard Foundation Book Awards, Nominee Finalist

    Born from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables. Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish is at once a manifesto for this movement and a manual packed with everything the new hunter needs to know.  Wild foods, when managed responsibly, are sustainable, ethical, and delicious, and author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game with 85 mouthwatering recipes.

    Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement.  Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more. Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, Afield takes the reader along for the hunt, from duck and dove to deer and wild hog.

    Game and fish include:
    Doves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more.

    Offal Good: Cooking from the Heart, with Guts

    By Chris Cosentino

    Cosentino Chris
    Released: 2017-08-29
    Hardcover (304 pages)

    Offal Good: Cooking from the Heart, with Guts
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    • Offal Good Cooking from the Heart with Guts
    Product Description:
    The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be.

    Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.

    The Complete Venison Cookbook

    By Harold W., Jr. Webster

    Brand: Quail Ridge Press
    Paperback (420 pages)

    The Complete Venison Cookbook
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    Product Description:
    With over 700 recipes for all cuts of meat, including cooking techniques, enjoy mild, tender venison as never imagined -- no more tough, gamey meat. Create a full menu from more than 250 recipes for complementary dishes.

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