Description: The Meateater Fish and Game Cookbook by Steven Ridella From the host of the television series MeatEater, the definitive guide to cooking wild game (including fish and fowl), featuring 100 new recipes and more than 100 color photographs.From the#1 New York Times bestselling author andhost of the television series and podcast MeatEater, the definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes"As a MeatEater fan who loves to cook, I can tell you that this book is a must-have."-Andrew ZimmernWhen Steven Rinella hears from fans of his MeatEater show and podcast, its often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals..Big Game- Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue..Small Game- How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver..Waterfowl- How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks..Upland Birds- A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeno poppers made with mourning dove.. Freshwater Fish- Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon..Saltwater Fish- Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia..Everything else- How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators.Whether youre cooking outdoors or in the kitchen, at the campfire or on the grill, The MeatEater Fish and Game Cookbook is an indispensable guide for both novices and expert chefs. FORMAT Hardcover LANGUAGE English CONDITION Brand New Author Biography In addition to being an expert chef known for working with wild game, Steven Rinella is an outdoorsman, writer, and television and podcast personality with an exceptional ability to communicate the hunting lifestyle to a wide variety of audiences. The host of the television show and podcast MeatEater, he is also the author of two volumes of The Complete Guide to Hunting, Butchering, and Cooking Wild Game; Meat Eater- Adventures from the Life of an American Hunter; American Buffalo- In Search of a Lost Icon; and The Scavengers Guide to Haute Cuisine. His writing has appeared in many publications, including Outside, Field & Stream, The New Yorker, Glamour, The New York Times, Mens Journal, Salon, O- The Oprah Magazine, Bowhunter, and the anthologies Best American Travel Writing and Best Food Writing. Review "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 outdoors."—Andrew 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 table."—Guy Fieri"As 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 sources."—Joshua 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 Weekly (starred review)"Yes, you should actually buy this fish and game cookbook . . . full 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 more 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 is wonderfully 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 Promotional From the host of the television series MeatEater, the definitive guide to cooking wild game (including fish and fowl), featuring 100 new recipes and more than 100 colour photographs. Review Quote "Rinella is perhaps best known for his MeatEater podcasts and Netflix series, and in this insightful and straightforward look at cooking what one hunts, he proves to be as skilled with a pen as he is with a gun. . . . Starting with venison and ending with shellfish, the 100 recipes call upon all sizes of game, fowl, and fish. 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. Recipes range from simple riffs on popular restaurant food, such as dove jalape Promotional "Headline" From the host of the television series MeatEater , the definitive guide to cooking wild game (including fish and fowl), featuring 100 new recipes and more than 100 colour photographs. Excerpt from Book 01 Big Game INTRODUCTION The 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 more 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 commitment. Most hunters share my fondness. According to statistics from the U.S. Fish and Wildlife Service, 80 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 boredom. This 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 more important to understand what part of the animal youre cooking than it is to understand what kind of big game animal it came from. Keep 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 page 152 is 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 years. Finally, 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 more 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 restaurants. Whatever 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 flavors. Gut 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 situations. But 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 deer--or an elk, moose, caribou, or bear--in your freezer is the first step of the process. This chapter is the second step. Enjoy. The Big Buck/Little Buck Myth A 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 longer--which goes to show that factors beyond the animals age are at play when it comes to quality meat. THE NATURE OF THE BEAST American 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 animals. Black Bear During 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 larvae--the 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 160 Details ISBN0399590072 Publisher Random House USA Inc Year 2018 ISBN-10 0399590072 ISBN-13 9780399590078 Format Hardcover Imprint Random House USA Inc Subtitle Recipes and Techniques for Every Hunter and Angler Place of Publication New York Country of Publication United States DEWEY 641.66 Pages 368 Short Title The MeatEater Fish and Game Cookbook Language English UK Release Date 2018-11-20 Publication Date 2018-11-20 AU Release Date 2018-11-20 NZ Release Date 2018-11-20 US Release Date 2018-11-20 Author Steven Ridella Narrator Simon Russell Beale Translator William Rodarmor Birth 1927 Affiliation Lecturer, University of Fort Hare Position Professor Qualifications J.D. Audience General We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:119206095;
Price: 45.99 AUD
Location: Melbourne
End Time: 2024-11-24T03:08:18.000Z
Shipping Cost: 23.13 AUD
Product Images
Item Specifics
Restocking fee: No
Return shipping will be paid by: Buyer
Returns Accepted: Returns Accepted
Item must be returned within: 30 Days
ISBN-13: 9780399590078
Type: Does not apply
Book Title: The Meateater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
Format: Hardcover
Language: English
Item Height: 262mm
Item Width: 211mm
Publisher: Random House USA Inc
Publication Year: 2018
Author: Steven Ridella
Genre: Food & Drink
Number of Pages: 368 Pages
