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Game Cookbooks and Recipes
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.
Here are some game recipes:
- 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.
Here are some game cookbooks:
These web sites may also be of interest:
Related pages on this web site:
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By Steven Raichlen
Workman Press
Paperback (326 pages)
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Chicken on a beer can? You bet! When Steven Raichlen, America's barbecue guru, says it's the best grilled chicken he's ever tasted, cooks stop and listen. An essential addition to every grill jockey's library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill. Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster's), Stoned Chicken (it's grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun. |
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By Ted Nugent
Regnery Publishing, Inc.
Paperback (224 pages)
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In this cookbook, Ted Nugent shares his favorite recipes for such exotic fare as wild boar, pheasant, buffalo, and venison. Kill It and Grill It is filled with hunting anecdotes, detailed instructions on cleaning and dressing your game, helpful hints for those new to hunting and cooking wild game, nutritional information and, of course, recipes. |
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By Editors of Creative Publishing
Creat
Hardcover (160 pages)
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Click Here | - ISBN13: 9780865731080
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Product Description:
A fully updated and expanded edition of a best-selling title that sold over 350,000 copies. Dressing & Cooking Wild Game now includes even more mouth-watering wild game menus as well as complete dietary exchange and nutrition information for each recipe. Simple, concise text and detailed instructions provide everything you need to prepare a delicious wild-game meal. Once it's harvested, proper field care of game has more to do with eating quality than any other single factor. The second section of the book contains the most complete information and instructions in print on how to properly dress all types of wild game. Highlights:
Features the most complete step-by-step field-dressing, quartering and skinning information published in one book.
Includes preparing game for the freezer.
Provides updated nutrition information for every recipe.
Contains over 100 appetizing wild game dishes.
Provides preparation techniques and unique recipes with unsurpassed appeal, such as Zesty Venison Stew and Spicy Elk Kabobs. The Complete Hunter Series has been a first-choice resource for hunting enthusiasts since 1982. Authoritative information, step-by-step instruction and spectacular action-filled color photographs make these books unique in the field. Look no further for the tips and techniques you need to improve your hunting successes. |
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By Monte Burch
The Lyons Press
Paperback (160 pages)
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An instructional guide for bringing deer from field to table.
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By Tom Norrington-Davies
Absolute Press
Hardcover (272 pages)
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Sure to establish itself as the new benchmark on the subject, this cookbook features game in all its forms—furred, feathered, and fish. It shows that game offers many wonderful and affordable choices for the home cook and just how easy it is to source, prepare, and cook—something that precious few cooks seem to realize. Written with extreme clarity, insight, and passion, and divided into chapters on "four legs," "two legs," and "no legs," this book explores every possible part of the world of game that a cook could ever wish to know. Fully illustrated throughout, the stunning photography is fittingly all-encompassing and informative. Recipes include Pigeon and Foie Gras Pastry; Pot-roast Mallard, Quince and Star Anise; Venison Osso Bucco; Deep-fried, Bread-crumbed Rabbit; Seared Rare Tuna and Peppercorns; and Wild Boar "Vindaloo." |
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By Simon Hopkinson
Hyperion
Released: 2007-09-04
Hardcover (240 pages)
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"Good cooking depends on two things: common sense and good taste." In England, no food writer’s star shines brighter than Simon Hopkinson’s, whose breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes. In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author’s impeccable expertise, this cookbook can help anyone -- from the novice cook to the experienced chef -- prepare down-right delicious cuisine . . . and enjoy every minute of it! Irresistible recipes in this book include: - Eggs Florentine
- Chocolate Tart
- Poached Salmon with Beurre Blanc
- And, of course, the book’s namesake recipe, Roast Chicken
Winner of both the 1994 André Simon and 1995 Glenfiddich awards (the gastronomic world’s equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients. |
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By Harold W, Jr. Webster
Quail Ridge Press
Paperback (420 pages)
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Venison lovers will enjoy the experience of preparing and eating venison as never before imagined. This book solves the riddle of why some venison has a strong taste, and how to prevent it. You'll learn how to make venison tender and delicious. From basic recipes for home and camp to preparing and presenting venison for elegant dining, this book has over 700 venison recipes for steaks, chops, roasts, ribs, chilies, stews, stroganoffs, meat loaves, burgers, and more. Also included are over 250 recipes that complement venison, plus recipes for canning, drying, sausage making, smoking, pickling, and preserving. |
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By Judith B. Jones
Random House
Released: 1983-10-12
Hardcover (475 pages)
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Contains all the information a cook/hunter/angler needs to prepare hearty game and fish meals in camp or at home. There are detailed and illustrated instructions for all procedures needed to prepare and cook game and fish. Over 800 recipes included. |
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By Editors of Creative Publishing
Creative Publishing international
Paperback (192 pages)
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Whitetails are the #1 big-game animal hunted in North America. Complete nutrition information for every recipe. Nutrition exchanges for weight management. 150 black and white photographs.More than 150 recipes offer a huge varietyfrom hunting camp favorites like Bacon-Wrapped Tenderloin to more exotic dishes like Oriental Venison Kabobs. Along with complete recipe preparation instructions, each mouthwatering recipe includes full nutrition values and exchanges for weight management. Recipes are rated as Fast or Very Fast to prepare, and Low-Fat. |
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By Charles Baker
The Derrydale Press
Hardcover (240 pages)
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Click Here | - ISBN13: 9781586670504
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A collection of lively liquid masterpieces from around the world. Unusual alcoholic and non-alcoholic beverages discovered by the author on every continent. From Mint Juleps to Shanghai Cossack Punch. |
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