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With 275 recipes, all contributed by people who love elk and elk country, The New Elk Hunter's Cookbook and Meat Care Guide is one of the most comprehensive and informational books ever published for cooking with wild game meat. You'll find new ways to prepare steaks, roasts, chops, fillets, stew meat and ground meat; enjoy creating more than a dozen marinades; and even discover how to tastefully use the tongue, liver, heart and neck.
This cookbook is not limited to just elk, deer, moose and antelope. There are also recipes for more exotic game, such as bear, squirrel, rabbit, rattlesnake, alligator, dove, quail, grouse, pheasant, goose, duck, wild turkey, frog legs, salmon, northern pike and trout, as well as beef, chicken, pork and ham.
Inside you'll find delicious appetizers, hearty soups, simple backpacking fare, quick sandwiches, breakfasts, and fantastic dinner entrees. An all new chapter is devoted to sixty Dutch oven and camp cooking recipes, with such foods as Elk Grillade, Dutch Oven Lasagna, Taco Soup, Squirrel Stew, Sociable Pinto Beans, Spicy Southwest Potatoes, Old-Fashioned Corn Bread and John Woodman's Cake.
Nine essays by longtime hunters and game cooks will teach you:
- New strategies for field care of meat
- How to build your won smokehouse
- The advantages of dry aging
- The fundamentals for ensuring better tasting meat
- How to prepare meals, eat well, and stay healthy in elk camp
- Butchers' trade secrets about elk hunting and field dressing
- How to use a Dutch Oven
Book Details
- Oversize Paperback: 242 pages
- Publisher: Three Forks (Lyon's Press, an imprint of Globe Pequot Press): 2nd Edition 2006
- Language: English
- Dimensions: 9.1 x 6.6 x 0.9 inches
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