Game Books - Page 2

Venison Cookery (The Complete Hunter)

Editors of creative Publishing

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Excellent! 5 out of 5 stars.
20 of 22 people found this review helpful.

For this genre of book, the recipes are especially comprehensive with vivid color pictures complementing most dishes. The book is very well put-together. Every hunter's family (especially the wives) should greatly appreciate it.

superb presentation/content 5 out of 5 stars.
19 of 19 people found this review helpful.

The quality of this presentation is far above what one normally sees in "game" cookbooks. Lots of color pictures; all recipes tried so far are keepers. BTW: elk substitutes straight across in most of the recipes so its like two books in one.

The best cooking venison book I own 5 out of 5 stars.
7 of 7 people found this review helpful.

Growing up in a family that ate wild game and who knows that there is a good and a bad way to cook wild game this is a book that the novice and the old timer will love. Mainly because the recipes are wonderful and many are new as far as modern ingredients i.e. fruits and vegetables that go with wild game and for the novice it is wise to have a book that not only teaches the proper ways to dress a kill and handle and store it, but how not to cook it.

I cannot tell you how often I have seen a beautiful piece if venison just taste awful or so tough you need a chain saw to cut it. This book will make that hard earned piece of meat melt in your mouth. Of course I love and own most of the books The Hunting & Fishing Library has produced.

Need a great gift for the deer hunter (male OR female) in your life? This is it.

Editorial Review:

This award-winning book features nearly 150 all-new recipes ranging from traditional meatloaves and hearty soups to spicy stir-fries and elegant stuffed tenderloins. There's even a comprehensive section on sausages and smokehouse specialties.

This is much more than a simple recipe book. You'll find unique sections such as, easy to prepare meals for deer camp, a helpful substitution chart, and fantastic photographs that will have you grabbing a package of venison out of the freezer.

The L.L. Bean Game and Fish Cookbook

Judith B. Jones

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Customer Reviews:
Total reviews: 12 Average rating: 4.5 of 5

"More American than apple pie and more indigenous" 5 out of 5 stars.
4 of 5 people found this review helpful.

If you don't hunt or fish, you may think The L.L. Bean Game and Fish Cookbook would have no appeal for you at all. You should know, however, that besides being the gold standard for the genre, it's one of the most readable and sophisticated cookbook classics you could have on your shelf. Although I've only used the fish recipes, I've thoroughly enjoyed reading the stylish Game section..

Take a trip through this wonderful book and you'll be convinced. Here are some of the highlights, by chapter.

RED MEAT:
We learn that any gamy taste is caused by "improper handling of the game animal when it was dressed, butchered, or transported." A key to method of preparation is the age of the animal and there are some excellent tips for determining age.

Take note that moose "skinny from the rut" are best larded.

If you avoid these pitfalls you can reward yourself with a fine Buck and Bourbon; Venison Chili; Moose A La Mode; or Blanquette of Antelope. (Rejected out of hand by the reviewer: A Highland Haggis, starting with red deer tripe and lungs.)

You could, of course, substitute a more familiar meat in many of these recipes.

SMALL FURRED GAME:
Here you find a wealth of information about proper prep.

On the beaver: "Its preparation involves a bit of doing" -- cutting out musk glands, soaking. Roast it whole, with sage dressing sewn up inside. Or the possum: "Remember a possum should be handled first to last just as you would handle a suckling pig." Roast Possum With Yams can be your reward.

GAME BIRDS:
This chapter begins with an excellent overview of handling and hanging, and removing shot pellets from game birds. The authors' warning to the cook: "Shooters cleaning a number of birds get careless about this sometimes, so the cook may have to exert quality control."

Once you have your bird prepared, there are some truly wonderful recipes offered. Among the most appealing are Roast Stuffed Pheasant With Sorrel; Pheasant Marengo; Partridge or Grouse Pie With Oysters; Wild Turkey Gumbo. This and the WATERFOWL chapter are the most familiar and accessible of the Game section.

FISH:
"Like asparagus and corn, the sooner killed (or picked) and cooked the better." Supporting that advice, the authors advocate catch-and-release, with only enough fish taken for the day's meal.

These recipes stand equal to any you will find in your cookbook collection. The first is the simplest and the most evocative: Trout Sauteed In Butter. Other wonderful offerings are Baked Salmon Fillets Lapland Style; Baked Stuffed Great Northern Pike; Swordfish Chowder; Roast Wild Duck With Orange Sauce; and a mouth-watering Fresh-water Bouillabaisse.

Besides recipes, Angus Cameron and Judith Jones produced a full-service manual for preparing food from the wild -- in the wild. They cover general camp recipes, pointers for handling food, and useful implements.

The spirit of this book resides, I think, in the wonderful advice for would-be camp cooks, which could be translated to cooking in the home as well. "...The hunting camp cook becomes a kind of privileged character...He never bucks or splits or totes a stick of wood; he never washes or dries a dish or a cup; he carries no water sloshing icily on his stagged pants from the lake or spring."

And clearly he--or she--eats like royalty, if this classic cookbook goes along on the trip.

Linda Bulger, 2008

Editorial Review:

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.

Venison Lovers' Cookbook: The Complete Guide to Dressing and Cooking Venison (The Complete Hunter)

Editors of creative Publishing

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Great book for a hunter 5 out of 5 stars.
2 of 3 people found this review helpful.

This book is wonderful because it shows how to field dress a deer and then how to cut the meat the way a butcher would. I consider myself a good cook, but when confronted with a huge piece of meat still in "deer form", I had no idea where to begin!
I have not made any of the recipes in the book, so I cannot say for certain how useful they will be. I did look at many of them, and they seem like they will be good. For me, the book is worth owning simply for the butchering part. It also has many unusual recipes for cooking other game animals, and lots of pictures for everything.

Editorial Review:

Venison is great-tasting, tender and lean. Whether the deer was harvested from the wild or the meat was purchased at the market, it makes a great addition to any meal. More than 150 recipes offer a huge variety-from 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. Venison Lovers' Cookbook has a detailed chart of deer cuts and their tenderness value, plus suggested cooking methods. Also included are step-by-step field-dressing tips.

Recipe chapters include:

• Main Dishes
• Sausages & Smoking
• Soups, Stews & Chilis
• Deer Camp Recipes
• Appetizers & Small Meals
• Jerky

Field Dressing and Butchering Upland Birds, Waterfowl, and Wild Turkeys

Monte Burch

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Great how to book for the novice 5 out of 5 stars.
13 of 13 people found this review helpful.

The first thing this book has going for it, is the size, since this is a book that you can carry with you on hunting trips as a step by step guide, or how to. Not only are the instructions absolutely complete but they are easy to follow, and the equipment required is inexpensive and in some cases free.

Every legally hunted bird is covered from field dressing, preserving to cooking and recipes.

The step by step instructions include either exact illustrations and/or black and white clear photographs. It is a book that the novice should own.

Editorial Review:

Step-by-step instructions for bringing wild birds from field to table.

Preparing Fish & Wild Game: The Complete Photo Guide to Cleaning and Cooking Your Wild Harvest

Editors of creative Publishing

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Wild Game Cooking Made Easier 5 out of 5 stars.
12 of 12 people found this review helpful.

My finance is an avid hunter of game and wild birds, but I'm a complete novice when it comes to cooking it. So I bought this book to help guide me. I think it's both an extraordinary cookbook and a topnotch reference guide, and should be a definite addition to any game cook's library. The photos are wonderful, the recipes are easy to follow, and there's a range of easy, intermediate, and difficult recipes to try. A wide range of game, wild birds, and fish are included, so there's usually a recipe for the type of food you have.

Preparing Fish and Wild Game--Review 4 out of 5 stars.
5 of 5 people found this review helpful.

This book is more than a cookbook. I could call it the bible on Wild Game preparation. Admittedly, not all forms of game common in North America is included. But the book does include the common forms of wild game, big game, and more improtantly, how to clean/dress the meat.

The cleaning/dressing of the meat is included in the back of the book. There are well detailed colour photographs to assist the novice with the steps. Once one has an idea on how to dress game or clean fish, the idea of hunting or fishing becomes more exciting. By properly preparing the meat from the get-go, one has greatly improved the possibility of a truly extraordinary meal preparation. For those who have not had the priveledge of a father or a loved one who could show one "the ropes" on dressing game or cleaning fish, this book is indispensible. For those who have had the priveledge, this book is a great refresher course. This book makes a great gift either way.

The book also includes techniques on how to clean Northern Pike and remove the "Y" bones. These bones are most troubling. Instructions are included for other fresh water fish including bullheads and catfish.

The recipes are first class and include delictable photographs. I have not tried all of the recipes, but just reading what one can do with fish and wild game makes one salivate.

Our grandparents and great grandparents may have eaten this way, but much of this experience has been lost through the generations. One cannot obtain most of these meats at the local grocery store, for instance. After obtaining one's Fish and/or Wild Game, one can have in mind the terrific recipe that he/she will try. This book is a book of fine cuisine, and is by no means "The Road Kill Grill". You even get the per-serving counts of calorie, protein, cholestrol, carbohydrate, etc., not to mention the "Exchanges".

My only problem that I found with this book is the cooking time/temperature for the Canada Goose recipe on Page 190. The 425 is just too high and the 35 minutes is too short. The meat was not done after 35 minutes, and when it was done, it was tough. It tasted great, however, with no "gamey" flavour. I plan to try 325F and 2 hours next time.

Because of this experience, I regret to give this book a "4". I still highly recommend "Preparing Fish and Wild Game" because it is extremely difficult to find such a wealth of knowledge in one place.

Editorial Review:

A complete guide for demonstrating how to fillet, skin, dress and clean all types of popular fish and wild game. Choose from over 200 pages of recipes, complete with nutritional information for each one. This book is loaded with great photos and illustrations that inspire you and guide you to the perfect meal.

Eat Like a Wild Man: 110 Years of Great Sports Afield Recipes

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Customer Reviews:
Total reviews: 5 Average rating: 5.0 of 5

Excellent compilation of fish and game recipes 5 out of 5 stars.
16 of 16 people found this review helpful.

If you like fish and wild game dishes, this is the book for you. There are recipes from over 100 years of the publication "Sports Afield". Every recipe that I have tried has been awesome(about 30). There is even a recipe for fruit bat, I'll let someone else try that one.

Love the book and would give it 10 stars! 5 out of 5 stars.
5 of 5 people found this review helpful.

P. J. O'Rourke one of my favorite, conservative authors has said Rebecca Gray is Martha Stewart with a shotgun. That alone made me want to buy the book. Then there is the books layout which is quality all the way. No cheap, slap together book.

Historically the information on aging, traditions for cooking, meticulous instruction and illustrations provided made the book well worth the price.

There are recipes for venison, bear, boar, duck, goose, pheasant, quail, partridge, grouse, woodcock, dove, rabbit, perch, shellfish, squirrel, iguana, frog, crow, trout, pike, bass, turkey, salmon, swordfish, catfish, wild rice, dandelion, watercress and rosehips and wild and domesticated herbs means that there will be more than a little for the authentic hunter, cooker and feaster of wild game.

Along with Stalking the Wild Asparagus by Euell Gibbons also available thru Amazon.com, there is no reason someone like myself, living here in the Sierras of California should ever have an excuse for going hungry.

This is a book that will appeal to those interested in the history of food, self sufficiency, wild game, as well as a great gift for the man or woman in your life who has an adventuresome streak.

You can also subscribe to Sports Afield via Amazon.com as well.

Editorial Review:

From a collection of some of the wildest, most delicious wild game and fish recipes that Sports Afield magazine has published over the last 110 years, lifelong food connossieur and cookbook author, Gray selected and infused a collection of wonderful-tasting old standards with her own culinary wizardry, and provided meticulous instruction on the best methods for cooking fish and game, redefining how to "eat like a wild man."

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

Karen Eagle

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Will please even the most gourmet palate and satisfy any appetite 5 out of 5 stars.
13 of 15 people found this review helpful.

Comprised of some three hundred recipes ranging from the preparation of fowl and fish to the cooking of rabbit and venison, "The Everything Wild Game Cookbook" truly lives up to it title! Karen Eagle (an experienced cookbook author, member of Les Dames d'Escoffier, as well as the International Association of Culinary Professions), draws upon her expertise as a cooking teacher and food writer to compile "kitchen cook friendly" recipes for dishes that will please even the most gourmet palate and satisfy any appetite. From sauces and marinades to rubs, brines, and relishes, "The Everything Wild Game Cookbook" is a complete culinary reference and covers fish (both saltwater and fresh water), big game (elk deer, antelope, caribou and moose, wild pig, and boar, javelina, buffalo, bear, mountain goat and sheep), small game (rabbit, hare, squirrel, raccoon, woodchuck, beaver, opossum and muskrat), game birds (pheasant, quail, partridge, prairie chicken, ptarmigan, grouse, sage hen, woodcok, snipe, rail, piegeons, dove, wild duck, wild goose, wild turkey), as well as "trimmings" and desserts. Enhanced with an appendices of thematically appropriate websites, "The Everything Wild Game Cookbook" is a welcome and recommended addition to the cookbook collections of hunters and anglers wanting to feast upon the bounty of their efforts.

Editorial Review:

Making something different for dinner has never been easier-thanks to The Everything Wild Game Cookbook. 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!

The New Elk Hunter's Cookbook: and Meat Care Guide

From the Members of the Rocky Mountain Elk Foundation

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Many Great Ideas 4 out of 5 stars.
2 of 2 people found this review helpful.

My husband hunts anything that moves - we have antelope, elk, and pheasant in the freezer. This cookbook gives many great - different ideas of how to prepare the meat. Also included are ideas for veggies and deserts as well. Even the kids like the dishes!!

Editorial Review:

A variety of delicious recipes for elk, deer, and other wild game, contributed and compiled by the membership of the Rocky Mountain Elk Foundation.

Wild Fish & Game Cookbook

John Manikowski

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Editorial Review:

In Wild Fish & Game Cookbook, wildlife artist and chef John Manikowski combines his experiences in the wilderness and in the kitchen to offer 100 recipes for cooking fish and game, accompanied by his illustrations of creatures in the wild and stories of hunting and fishing.

From the Berkshires to Guatemala, from Scotland to Montana, Manikowski's hunting and fishing expeditions have brought him into contact with a wide range of fascinating people, animals, places, and--especially--good things to eat. Manikowski has fished for black bass in paradisial Lake Atitlan in Guatemala; shot caribou in the wilds of Labrador; and lost a marlin as big as a boat off Puerto Escondito in Mexico. He has made exquisitely detailed drawings of mallards, pheasants, striped bass, trout, and elk. And he has perfected the recipes he now shares: SautTed Trout with Morels, Striped Bass with Snow Peas, Canada Goose with Fiddleheads, Stewed Pheasant with Olives and Plums, and Wild Game Cassoulet.

In addition to his game dishes, Manikowski provides recipes for appropriate appetizers, sauces, vegetable accompaniments, and desserts, so entire meals can be prepared in remote wilderness cabins as well as at home using only this book. The Wild Fish & Game Cookbook also tells you how to prepare a smoker and a charcoal grill, how to bone and cure fish, and other tips for preparing game.

Manikowski makes a perfect guide to the world of wild fish and game--both in the wilderness and in the kitchen.

Quality Venison Cookbook: Great Recipes from the Kitchen of Steve and Gale Loder

Steve Loder, Gale Loder

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Editorial Review:

This work features a collection of over 300 venison recipes. It includes a summary of how to process deer to produce quality venison. It comes in a convenient spiral-bound format. It includes recipes such as: crossbow venison; corn casserole; deer camp sloppy joes; spicy venison steak and onions; venison rigatoni bake; Hawaiian marinated venison kabobs; grilled venison rose; hunter-style stew; and, Appalachian mountain sauce. An average-sized deer can yield up to 70 pounds of venison - and there's only so many venison steaks and burgers a person can swallow. Enter the Loders' venison cookbook, with options for creating a different delicious venison meal every night of the week. Home-made recipes complemented by fresh vegetables and seasonings await the chef: from pot-roasted venison in red wine to tasty venison corn chowder, there is a recipe to suit every palate. The only cookbook deer hunters need to satisfy their culinary whims.