This new edition of the best-selling classic Dressing a Cooking Wild Game is the complete guide to field dressing and cooking great-tasting dishes with big game, small game, upland birds, and waterfowl. Compared to domestic meat, wild game is richer in flavor and lower in fat and calories. It also provides the ultimate expression of local food and a self-sufficient lifestyle. However, wild game requires unique care. The extremely low-fat meats of elk and pheasant, for example, become dry and tough if handled improperly. Fortunately, Dressing a Cooking Wild Game has all of the answers you need. This book is the complete guide to field dressing, portioning, and cooking great-tasting dishes with big game, small game, upland birds, and waterfowl. This book is filled with more than 150 recipes for wild game, from elk to squirrel to pheasant. More than 300 full-color photographs illustrate step-by-step directions and show finished dishes, making it easy to master the art of preparing wild game. With useful tips on butchering, dressing, and portioning, as well as information on cooking techniques and nutritional content, Dressing a Cooking Wild Game teaches you how to make your wild game dishes as memorable as the hunts that made them possible.Sausage Fresh big-game sausage is surprisingly easy to make at home. All recipes in this section ... Summer sausage and other cured or dried sausages are more difficult to make than the fresh sausages in this book. If you know how to make cured sausages, you can substitute game meat for beef. 2 pounds lean groundanbsp;...
|Title||:||Dressing & Cooking Wild Game|
|Publisher||:||Voyageur Press - 2014-10-15|