The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler (English Edition)

The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler (English Edition) Big GameINTRODUCTIONThe Big Game Section Is In The Front Of This Book Because It Is A Fitting Position For What I Consider To Be The Pinnacle Of The Wild Game World While I Regard Myself As A Hunting Generalist Ill Chase Anything Thats Good To Eat, And At Times My Definition Of Good Has Been Elastic Enough To Include Everything From Common Carp To Porcupines , Big Game Hunting Is My Deepest Passion I Killed My First Deer When I Was Thirteen, After Two Unsuccessful Seasons Of Misses And Mistakes Ive Kept At It, Without Ever Missing A Season, For The Past Thirty Three Years Every Fall And Winter, I Put Fifty Days Or Into Pursuing Big Game I Believe That Its The Most Challenging Form Of Hunting, Both Physically And Mentally, And It Pays Off In The Biggest Way Long Ago, I Committed To Feeding My Family A Diet Of Wild Meat Big Game Is How Im Able To Stay True To That CommitmentMost Hunters Share My Fondness According To Statistics From The US Fish And Wildlife Service,Percent Of All Hunters Chase Big Game At Some Point During The Year Each Of Those Hunters Has His Or Her Own Particular Set Of Motivations, But You Cant Argue With The Seductive Size Of Big Game Animals A Mature Whitetail Deer Can Yield Anywhere From Forty To Eighty Pounds Of Boneless, Recipe Ready Meat An Elk Can Yield Well Over Two Hundred Pounds A Moose, Well Over Three Hundred Pounds In Addition To Abundance, Big Game Also Gives You Variety I Break My Deer Down Into A Dozen Different Cuts, Ranging From Short Ribs To Sirloins To Tongue Each Cut Is Suitable For An Endless Array Of Recipes And Preparations With Just A Single Deer In Your Freezer, You Can Have Months Worth Of Eating With No Fear Of Redundancy Or BoredomThis Cut Based Approach Is The Key To Big Game Cooking It Remedies A Problem That I Have With Wild Game Cookbooks In General, Which Tend To Draw Unnecessary Distinctions Among Various Species Of Antlered And Horned Game To Me, There Is No Fundamental Difference Between A Recipe For A Pronghorn Antelope Shank And A Recipe For A Whitetail Deer Shank Beyond Some Minor Adjustments In Cooking Times In Fact, Id Argue That Its Important To Understand What Part Of The Animal Youre Cooking Than It Is To Understand What Kind Of Big Game Animal It Came FromKeep This Approach In Mind As You Work Through This Section Virtually Every Recipe Here Is Interchangeable From One Big Game Species To The Next Admittedly, The Recipe For Kimchi Tacos With Wild Pig Or Javelina Shoulder On PageIs Especially Suitable For The Stringier Meat And Sometimes Stronger Flavors Of Those Particular Animals But It Could Easily Be Applied To A Venison Shoulder Or Bear Shoulder, As All Three Of These Pieces Of Meat Share In Common A Lot Of Sinews And Connective Tissue That Will Break Down During The Cooking Process And Yield A Finished Product That Is Rich, Moist, And Silky This Is Just One Example Where Substitutions Are Appropriate I Have Called Out Many Others In The Following Recipes Im Hopeful That Youll Make Additional Discoveries On Your Own As You Apply These Methods To Whatever Big Game Happens To Turn Up In Your Freezer Over The Coming YearsFinally, Id Like To Throw In A Few Thoughts On The Subject Of Big Game Meat That Tastes Gamey, A Term That Drives Me A Little Bit Insane Every Time I Hear It As Best As I Can Tell, Gamey Has No Fixed Definition Ive Heard It Used To Describe A Dozen Or Different Things Its Used To Describe Meat That Was Spoiled, Meaning Rotten, From Improper Handling In The Field Ive Heard It Used To Describe Meat That Hadnt Been Trimmed Of Tallow And Blood Clots Ive Heard It Used To Describe Meat That Had Been Tainted By Secretions From The Tarsal Gland On A Deers Back Leg And Ive Heard It Used By People Who Are Trying To Say That Game Meat Doesnt Taste Like The Flavorless Beef That Theyre Used To Buying From Fast Food RestaurantsWhatever It Actually Means To You Or The People Youre Cooking For, Most Causes Of Gamey Meat Can Be Eliminated By Taking A Careful Approach To Your Hunting Techniques And Field Care First Off, Dont Let Fly With An Arrow Or Bullet Unless You Know Exactly Whats Going To Happen When You Do It There Is No Place For Guesswork Or Surprises When It Comes To Marksmanship You Need To Put Your Projectile Cleanly Through The Lungs And Or Heart Of The Animal For A Quick, Clean Kill Poor Shot Placement Can Lead To An Animal Being Heavily Stressed Before It Eventually Dies When That Happens, Theres A Chance That The Animal Could Indeed Have Tough Meat With Strong, Off Putting FlavorsGut The Animal Immediately Big Game Animals Have An Internal Body Temperature Of Over One Hundred Degrees Once The Animal Is Dead, That Heat Will Quickly Spoil The Meat The Area Around The Ball Joints, At The Base Of The Rear Legs, Is The First To Go Removing The Guts Helps Cool Things Down In This Chapter Youll See How To Properly Do The Job After Gutting, Pack The Chest Cavity With Ice Or Snow If Need Be, Quarter The Animal And Get The Quarters Into A Walk In Meat Locker, A Household Fridge, Or Even A Cooler Loaded With Ice Whatever It Takes, Keep The Animal Cold And Dry Until Youre Ready To Butcher It And When It Comes To Butchering, Keep Things Cold And Clean And Follow The Directions That Are Laid Out Here Youll Eliminate The Majority Of Your Gamey SituationsBut No Amount Of Careful Shooting And Trimming Is Going To Change The Minds Of Squeamish Folks Who Think That Anything Other Than Domestically Produced Meat Tastes Different And, Therefore, Gamey What Will Change Their Minds Is Repeated Exposure To What Real Meat Actually Tastes Like It Only Helps When Its Properly Prepared And Served Getting A Deeror An Elk, Moose, Caribou, Or Bearin Your Freezer Is The First Step Of The Process This Chapter Is The Second Step EnjoyThe Big Buck Little Buck MythA Lot Of Hunters Have This Idea That Big Bucks Arent That Good To Eat This Is Nonsense There Are Myriad Factors That Influence The Palatability Of A Deer Age Is Hardly The Defining One We Put This Idea To The Test On A Colorado Mule Deer Hunt When We Killed Two Bucks The First Was A Three To Four Year Old Giant The Second Was A Year And A Half Old Forky Served Raw, The Unanimous Consensus Was That The Bigger And Older Ham Was A Better Piece Of Meat In All Fairness, The Older Buck Had Been Aged A Day Or So Longerwhich Goes To Show That Factors Beyond The Animals Age Are At Play When It Comes To Quality MeatE NATURE OF THE BEASTAmerican Pronghorn Antelope The Meat Of The American Pronghorn, Or Antelope, Tends To Be Rather Polarizing Critics Often Say That It Tastes Gamey Or Musky, While Fans Of Antelope Will Say That The Faint Hint Of Sage Is A Welcome Attribute That Brings To Mind The Open Landscapes Of The American West Unpleasant Experiences With Antelope Meat Can Be Avoided If The Hunter Practices Good Marksmanship And Field Care If You Follow All Of The Advice Within This Book, Youll Find That Antelope Have An Excellent Flavor On Par With The Finest Big Game AnimalsBlack BearDuring The Time Of Daniel Boone, Black Bear Was The Preferred Meat On The American Frontier Deer Were Good For Buckskin Clothes, Bear Was Good For Eating Theres No Reason To Think Any Differently About Black Bear Meat Today Trimmed Of Fat, The Meat Is Excellent And Can Be Used For A Wide Variety Of Purposes When Slow Cooked Or Braised It Resembles Beef Pot Roast In Texture And Flavor The Quality Of The Meat Does Vary According To The Animals Diet Bears That Have Been Feeding On Fish Or Marine Mammals Can Have An Off Putting Fishy Taste A Bear Thats Been Feeding Heavily On Rotten Carrion Can Also Taste Bad These Occasions Are Rare, However, As Most Black Bears Derive The Bulk Of Their Diet From Plant Matter Some Of The Best Bear Meat Comes From Animals Feeding On Berries Or Hardwood Mast When Baiting Bears, Avoid Using Animal Or Fish Matter So That You Dont Taint The Flesh Of The Animals That Youre Hunting Trichinosis Is Another Consideration With Bear Meat Unless Youve Had Your Animal Tested, Its Safe To Assume That All Bears Are Infected By Microscopic Trichinella Larvaethe Same Larvae That Used To Commonly Infect Domestic Pork And Is Still Present In Wild Hogs Destroying The Threat Is Simple Cook All Bear Meat To F And Youre SafeCaribouComplaints About The Gamey Qualities Of Caribou Meat Can Often Be Attributed To Bulls Killed During The Rut Caribou Flesh Seems To Be Affected By The Hormonal Changes Of The Breeding Season In A Dramatic Way Than Any Other Big Game Animal For Most Hunters, This Isnt An Issue, Because Caribou Are Typically Hunted Between Late August And Early October, Before The Rut Begins People Accustomed To Eating Beef Are Likely To Recognize Caribou Meat As Being Different, Though It Is Highly Prized By Hunters Who Live In Caribou Country The Meat Is Often Tender Than Other Antlered Game, To The Point That Some People Have Described It As Pasty Its Coloration Is Sometimes Lighter, Too, And It Can Lack The Deep Mahogany Color That Characterizes The Flesh Of Other Members Of The Deer Family Caribou Meat Can Be Used In Any Recipe Calling For VenisonElkElk Are Widely Regarded As The Best Of The Best Among Wild Game Meats And Are Often Compared To Grass Fed Beef There Is No Such Thing As A Bad Tasting Elk, And Rarely Does Anyone Complain About Gamey Elk Older Animals Can Be Tough, But Aging And Proper Cooking Methods Can Take Care Of That Elk Meat Can Be Used For Any Recipe Calling For VenisonMooseIn The North, Moose Meat Is As Popular Among Hunters As Elk Meat Is In The Rockies While It Doesnt Prompt As Many Comparisons To Grass Fed Beef, It Is Mild And Easily Approachable The Flesh Is Heavily Grained And Colored A Deep, Rich Red It Is Generally A Tougher, Chewier Meat Than Whitetail Deer Its A Good Practice To Age Your Moose Meat For A Week Or So Before Butchering If You Cant Do That, You Can Let Your Butchered Cuts Rest In The Freezer For A Few Months Youll Find That The Meat Gets Better And Better As Time Goes By Moose Can Be Used In Any Preparation Calling For VenisonMule DeerMost People Would Have A Hard Time Distinguishing Mule Deer Meat From The Meat Of A Whitetail Deer Occasionally Youll Encounter A Mature Mule Deer That Has A Ruttier And Muskier Taste Than Youd Find On A Whitetail, But Generally They Are Excellent The Best Meat Comes Off The Animals That Are In The Best Condition, Regardless Of Age Or Gender If Its Killed Quickly And Handled Properly, A Well Fed Mule Deer Buck With A Good Layer Of Fat On Its Rump Is Going To Provide Some Of The Most Tender And Pleasantly Flavored Meat That Youll Ever EncounterWhitetail DeerWhitetail Deer Are By Far The Most Widely Consumed Game Meat In The United States If Care Is Taken To Avoid Contamination By The Fluids Produced By The Tarsal Glands On The Animals Rear Legs, The Meat Is Exceptionally Mild And Usually Quite Tender Most People Who Have A Familiarity With Both Whitetails And Elk Will Choose Elk As Their Favorite, Though Whitetail Meat Is Highly Regarded By Most HuntersWild PigsWild Pigs, Or Feral Hogs, Are The Exact Same Species As The Farm Raised Varieties Of Pigs That You Can Find In A Butcher Shop Or Grocery Store Sus Scrofa The Difference Is That Wild Pigs Are Far Leaner Than Domestic Pigs, As They Eat A Lot Less Food And Get A Lot Exercise For Perspective, Consider That Its Virtually Unheard Of To Find A Wild Pig That Can Be Used To Make A Slab Of Bacon Because Of Their Leanness, Wild Pig Flesh Has In Common With Venison Than It Does With Commercially Produced Pork It Is Generally Regarded As Flavorful And Complex Than Domestic Pork When Cooking With It, You Usually Need To Add Fat And Take Measures To Prevent It From Drying Out Younger Pigs Generally Have Better Meat Than Older Pigs Many Hunters Prefer The Flesh Of A Pregnant Sow Above All Others, As They Have A Lot Of Stored Body Fat Most Hunters Regard Sexually Mature Boars As The Least Desirable When It Comes To Eating At Times, Their Meat Can Be Very Tough, With An Off Putting Odor Diet Matters With Wild Pigs Animals Feeding On Green Grass Or Acorns, For Instance, Will Likely Have Much Better Meat Than Animals Who Are Ingesting Lower Quality Foods Or Animal Matter Wild Pigs Often Carry Microscopic Trichinella Larvae In Their Flesh, Which Can Cause The Disease Trichinosis The Larvae Used To Be Carried By Domestic Pigs As Well, Though Its Been Virtually Eradicated From Pigs Raised In Accordance To USDA Guidelines Cook All Wild Pork To F And Youre Safetting Big Game AnimalsWild Hogs, Like The One Pictured Here, Share The Same Basic Anatomy With All Hooved Big Game Animals The Process Of Skinning, Gutting, And Butchering Any Big Game Animal Is Basically The Same, Whether Its A Wild Pig Or A Whitetail Deer But There Are Different Approaches To Big Game Field Care Here Ben Binnion, A Commercial Wild Hog Trapper Who Has Handled Thousands Of Wild Hogs, Demonstrates A Clean And Efficient Way To Go About This Process For Additional Information On Butchering Big Game Animals Check Out The Complete Guide To Hunting, Butchering, And Cooking Wild Game, VolumeBig GameHow To Gut Big Game AnimalsBecause This Hog Was Trapped And Shot In The Head, It Was Necessary To Bleed It Out By Cutting Its Throat Immediately After The Shot Bleeding Out A Big Game Animal Can Give The Meat A Cleaner Taste And Better Appearance, But It Is Unnecessary If The Animal Was Shot In The Vital Heart Lung Area With A Rifle Or Bow Start By Cutting Through The Skin Around The Genitals And Down To The Anus Be Extremely Careful To Cut Only The Hide Without Puncturing The Gut Cavity Once This Cut Is Made, Use Your Knife To Separate The Skin And Genitals From The Carcass This Hog Was Trapped In Texas, Where Leaving Evidence Of Sex On The Carcass Is Not A Legal Requirement However, Some State Game Agencies Do Require That You Leave Evidence Of Sex Naturally Attached To The Carcass Of Big Game Animals Read On Page As A MeatEater Fan Who Loves To Cook, I Can Tell You That This Book Is A Must Have For Anyone Who Ever Spends Any Time Harvesting Food In The Outdoors The Recipes Are Superb And Simple, And The Learning Here Is Immense Most Importantly, Home Cooks Looking For Great Ways To Stretch Their Boundaries Even In The Smallest Ways Will Delight In This Superb Reference For Fish And Game Meat Cookery Steven Rinella Is The Total Package When It Comes To Food And The Great OutdoorsAndrew Zimmern Field To Table Cooking Is The New Black But When It Comes To Cookin Up Wild Game, Its Important To Give The Animal The Respect It Deserves Both In The Field And The Kitchen, As Its Not As Simple As Just Throwin Everything On The Grill And Expecting A Great Outcome In The MeatEater Fish And Game Cookbook, Steven Rinella Goes To The Next Level And Offers Some Real Deal Culinary Know How To Make Sure That Your Friends And Family Will Dig What You Put On The TableGuy FieriAs A Hunter And A Chef, I Appreciate The Mindfulness And Awareness That Steven Rinella Brings To Conservation And Food Utilization His Work Is Thoughtful And Necessary For A Modern World That Is Reconnecting With Its Food SourcesJoshua Skenes In This Insightful And Straightforward Look At Cooking What One Hunts, Rinella Proves To Be As Skilled With A Pen As He Is With A Gun Rinella Includes Clear, Photo Enhanced Instructions On Gutting, Skinning, And Butchering, Along With Taste Charts That Explain The Differing Flavors And Textures Of Similar Beasts The Nose To Tail Approach Incorporates Everything From Bullfrog Legs Simmered In Butter And Wine To Duck Hearts Grilled And Served With A Walnut Pesto Rinella Is At The Top Of His Game In This Must Read Cookbook For Those Seeking A Taste Of The Wild Publishers Weeklystarred Review Yes, You Should Actually Buy This Fish And Game Cookbookfull Of Helpful Information For The Hunter And Non Hunter Alike Anyone New To Hunting Or Fishing Will Find A Wealth Of Solutions To The Mysteries Upon Which They Are Embarking What Strikes Me About This Book, However, Is Not How Helpful It Is For Hunters For While There Can Be No Doubt About That What Is Far Interesting Is How Useful This Book Is For People Who Dont Hunt, Who Dont Have Game To Process Due To Rinellas Use Of Different Types Of Game As An Organizing Principle, The Book Iswonderfully Varied There Are Recipes For Goose Pastrami, Tea Smoked Duck, Marrow Bones And Hot Pots Because He Is Not Pinned To A Restaurant Or A Region, Rinella Is Free To Include Recipes From All Over The World, At Varying Levels Of Difficulty He Douses Salmon In Tequila To Make A Cilantro Hinted Gravlax, And Fills Up Big Pots To Make A Crab Boil Is This A Cookbook, As It Claims, For Every Hunter And Angler Of Course It Is But Its Also A Cookbook For Everyone Else The Daily Beast

[LIVRES] ⚡ The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler (English Edition) ✯ Steven Rinella –
  • ReliĆ©
  • 368 pages
  • The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler (English Edition)
  • Steven Rinella
  • Anglais
  • 24 December 2018

5 thoughts on “The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler (English Edition)

  1. says:

    I really enjoy Steve Rinella for so many reasons, I have watched all the shows and listen to the podcasts on a weekly basis His new book is very educational and I love the way it is layed out Every sportsman should own a copy So why Three stars Why not 5 I bet the publishers Spiegal Grau promised Steve a lot and in turn took a lot of commission for their greatness Three stars is because this is the only book I have ever purchased that had real quality control issues All the pages are there and the pictures are nice but the book is warped The pages feel damp and you can see the pages warping inside the book from the dampness Steve I suggest you look for a publisher that has Iso 9001 quality control You deserve a quality printer for such a nice book.

  2. says:

    I haven t purchased a book in about a decade school text books aside so I was absolutely ecstatic to get this book I m a huge Joe Rogan Experience fan and love Meat Eater on Netflix so I was really looking forward to this book coming out It arrived promptly and immediately I was upset to find the pages warped BADLY I set the book under a heavy box in an attempt to flatten out the wavy pages No fix Ordered a replacement book and the EXACT SAME issue This is not a negative review of the content of the book, that is excellent I will be returning both of my bad books tho A physical book to me is special, and this is just disappointing The publisher needs to address this I can t be the only one with this issue.

  3. says:

    An amazing book Just wow The pictures alone are breathtaking We used the Buffalo squirrel recipe to make a wild appetizer for our Thanksgiving dinner and it was a huge hit Friends who were reluctant to try the neighborhood squirrels I harvested were very impressed with how they turned out and so am I Already ordered a second one to give away.

  4. says:

    Rinella and the Meateater crew really knocked it out of the park with this one it far exceeded my expectations, and I had very high expectations Great photography, great info on not only recipies but processing game both in the field and in the kitchen I bought a gift for my cousin hunting partner and a Kindle edition for myself which makes it easier to shop for ingredients as I have the recipies on my phone in the grocery store The photography and layout is at a level where I m also picking up a print edition for myself just to have as a coffee table book.If you have even a passing interest in hunting and cooking wild game this book is an absolute must read.

  5. says:

    I ve watched the Meateater show with my family and enjoyed the podcast for about a year We just went on our first goose hunt and also brought the newly purchased cookbook by Mr Rinella for my in laws They were laughing at us because they were sure the goose was going to taste like crap I roasted it using the Roast Duck with Pomegranate Glaze recipe and also made the Apple, Cherry, and Sage Chutney recipe to go with it That goose was tender, rich, medium rare and perfectly complemented with the chutney which was aromatic and delicious The in laws were impressed and my level of respect and confidence in Steve Rinella as a creator of good food was raised to a whole new level I mean the guy can talk the talk but now I know he knows his wild game cooking Can t wait to try recipes Also, I cleaned and dressed my first bird from this hunt and the instructions and pictures were very helpful Female hunter and cook

Leave a Reply

Your email address will not be published. Required fields are marked *