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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Meat, Poultry & Seafood   >   Game

       
     

    Game Cookbooks and Recipes


    Hunter Game meats are meat from wild animals that are hunted for food, as well as meat from animals which are not normally domesticated (for example, venison from farmed deer). Obviously, the types of animals in different countries do vary widely, and thus the choice of game meats do. For example, game meats in Australia include emu, kangaroo, and crocodile (among others), whereas in North America they include American bison, elk, moose, etc.

    Some game recipes include:
    • Bigos - This is a traditional Polish recipe. It is a stew made from fermented cabbage (kapusta kiszona - the Polish version of sauerkraut) or fresh cabbage, with meat. The meats used generally include venison, but other meats are usually added as well, and these may include bacon, beef, ham, kielbasa (Polish sausage), and pork (sometimes smoked). Mushrooms, tomatoes, and honey are also usually added to stew, as are various herbs and seasonings including bay leaf, caraway, juniper berries, marjoram, and pepper or pimento. Bigos is served with potatoes and rye bread.

    • Biltong - This is a South African recipe for making salted dried meat, creating a food similar to jerky. Biltong is usually made from beef or game.

    • Brunswick stew - Many Southern recipes are known for using game, and this stew is no exception. It is made from corn, lima beans, okra, tomatoes and other vegetables. Rabbit or squirrel meat is also used in the traditional recipe, although when this is not available, or if you prefer, other meats such as beef, chicken or pork can be substitued.

    • Fenkata - This is a Maltese recipe. It is made from rabbit meat which lightly fried and then simmered as a casserole for several hours, with tomato sauce or gravy.

    • Hasenpfeffer - This is a stew made from marinated rabbit meat, which originates in German cuisine. It has a a sour taste which comes from wine or vinegar which is in the stew.

    • Köttsoppa - This is a Swedish recipe for a meat and root vegetable soup. It can be made with reindeer meat, although beef is often used instead.


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    Game Cookbooks

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    The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game

    By Steven Rinella

    Rinella Steven
    Released: 2015-08-18
    Paperback (416 pages)

    The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game
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    • The Complete Guide to Hunting Butchering and Cooking Wild Game Volume 1 Big Game
    Product Description:
    A comprehensive big-game hunting guide for hunters ranging from first-time novices to seasoned experts, with more than 400 full-color photographs, including work by renowned outdoor photographer John Hafner
     
    Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting an animal to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well.
     
    This invaluable book includes
    • recommendations on what equipment you will need—and what you can do without—from clothing to cutlery to camping gear to weapons
    • basic and advanced hunting strategies, including spot-and-stalk hunting, ambush hunting, still hunting, drive hunting, and backpack hunting
    • how to effectively use decoys and calling for big game
    • how to find hunting locations, on both public and private land, and how to locate areas that other hunters aren’t using
    • how and when to scout hunting locations for maximum effectiveness
    • basic information on procuring hunting tags, including limited-entry “draw” tags
    • a species-by-species description of fourteen big-game animals, from their mating rituals and preferred habitats to the best hunting techniques—both firearm and archery—for each species
    • how to plan and pack for backcountry hunts
    • instructions on how to break down any big-game animal and transport it from your hunting site
    • how to butcher your own big-game animals and select the proper cuts for sausages, roasts, and steaks, and how to utilize underappreciated cuts such as ribs and shanks
    • cooking techniques and recipes, for both outdoor and indoor preparation of wild game

    The Bushcraft Field Guide to Trapping, Gathering, and Cooking in the Wild

    By Dave Canterbury

    Adams Media
    Released: 2016-10-01
    Paperback (264 pages)

    The Bushcraft Field Guide to Trapping, Gathering, and Cooking in the Wild
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    • The Bushcraft Field Guide to Trapping Gathering and Cooking in the Wild
    Product Description:
    What to eat, where to find it, and how to cook it!
     
    Renowned outdoors expert and New York Times bestselling author Dave Canterbury provides you with all you need to know about packing, trapping, and preparing food for your treks and wilderness travels. Whether you're headed out for a day hike or a weeklong expedition, you'll find everything you need to survive--and eat well--out in the wild.

    Canterbury makes certain you're set by not only teaching you how to hunt and gather, but also giving you recipes to make while on the trail. Complete with illustrations to accompany his instructions and a full-color photo guide of plants to forage and those to avoid, this is the go-to reference to keep in your pack.

    The Bushcraft Field Guide to Trapping, Gathering, and Cooking in the Wild helps you achieve the full outdoor experience. With it, you'll be prepared to set off on your trip and enjoy living off the land.

    The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl

    By Steven Rinella

    Steven Rinella
    Released: 2015-12-01
    Paperback (384 pages)

    The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl
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    • The Complete Guide to Hunting Butchering and Cooking Wild Game Volume 2 Small Game and Fowl
    Product Description:
    A comprehensive small game hunting guide for hunters ranging from first-time novices to seasoned experts, with photography by renowned outdoor photographer John Hafner
     
    Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting wild game to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well.
     
    This invaluable book includes
    • recommendations on what equipment you will need—and what you can do without—from footwear to cutlery to camping gear to weapons
    • basic and advanced hunting strategies for all North American small game, including drive techniques, solo and group hunting, ambush hunting, the use of hunting dogs, and techniques for decoying and calling
    • how to find hunting locations, on both public and private land; how to locate areas that other hunters aren’t using; and how to make competition work in your favor
    • detailed sections on furred small game, upland birds, and waterfowl, covering the biology and best hunting methods for a total of thirty small game species 
    • comprehensive information about hunting wild turkeys in both the spring and fall seasons
    • how to master the arts of wingshooting and rifle marksmanship, and detailed information about shot placement, ammunition selection, and field maintenance of firearms and archery equipment
    • instructions on how to field dress and butcher your own small game animals for a variety of preparations
    • techniques and recipes for both indoor and outdoor wild game cooking

    Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things

    By Hank Shaw

    H&H Books
    Hardcover (304 pages)

    Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things
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    Product Description:
    This is not your father's venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou.
    Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen.
    You'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making.
    Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.

    Homestead Kitchen: Stories and Recipes from Our Hearth to Yours

    By Eivin Kilcher

    Eve Kilcher Eivin Kilcher
    Released: 2016-10-25
    Hardcover (256 pages)

    Homestead Kitchen: Stories and Recipes from Our Hearth to Yours
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    • Homestead Kitchen Stories and Recipes from Our Hearth to Yours
    Product Description:
    The first cookbook from homesteaders and co-stars of Discovery’s Alaska: The Last Frontier Eve and Eivin Kilcher features appealing recipes for anyone looking to live more sustainably, healthfully, and independently, regardless of where and what they call home. 

    Eve and Eivin Kilcher, stars of the hit Discovery show Alaska: The Last Frontier, are experts in sustainable living. Homesteaders by choice, the couple has had to use their self-reliance skills to survive harsh winters in the Alaskan wilderness and raise a thriving family. In their debut book, the Kilchers share 85 original family recipes and advice on gardening, preserving, and foraging. The tips and techniques they have cultivated from their family and through necessity will help anyone looking to shrink their environmental footprint and become less dependent on mass-produced food and products. Stunningly photographed in and around their handmade home and farm, Homestead Kitchen illustrates that taking on small-scale sustainable projects is not only possible in a suburban/urban setting, but ultimately a more responsible and gratifying way to live.

    Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild

    By Hank Shaw

    Ten Speed Press
    Released: 2013-10-01
    Hardcover (240 pages)

    Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild
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    • Ten Speed Press
    Product Description:
    A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog Hunter Angler Gardener Cook.
     
    Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.

    Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.
     
    The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.

    Offal Good: Cooking from the Heart, with Guts

    By Chris Cosentino

    Cosentino Chris
    Released: 2017-08-29
    Hardcover (304 pages)

    Offal Good: Cooking from the Heart, with Guts
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    • Offal Good Cooking from the Heart with Guts
    Product Description:
    The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be.

    Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.

    Hunt, Gather, Cook: Finding the Forgotten Feast

    By Hank Shaw

    Rodale Books
    Released: 2012-10-02
    Paperback (336 pages)

    Hunt, Gather, Cook: Finding the Forgotten Feast
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    Product Description:

    From field, forest, and stream to table, award-winning journalist Hank Shaw explores the forgotten art of foraging.
    If there is a frontier beyond organic, local and seasonal, beyond farmers' markets and grass-def meat, it's hunting, fishing and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking -- if you know how to find them.

    In Hunt, Gather, Cook, he shares his experiences both in the field and in the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. Hank provides a user-friendly, food-oriented introduction to tracking down and cooking everything from prickly pears, to grouper to snowshoe hares.

    The Scavenger's Guide to Haute Cuisine: How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste Escoffier

    By Steven Rinella

    Spiegel & Grau
    Released: 2015-09-15
    Paperback (336 pages)

    The Scavenger s Guide to Haute Cuisine: How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste Escoffier
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    Product Description:
    When outdoorsman, avid hunter, and nature writer Steven Rinella stumbles upon Auguste Escoffier’s 1903 milestone Le Guide Culinaire, he’s inspired to assemble an unusual feast: a forty-five-course meal born entirely of Escoffier’s esoteric wild game recipes. Over the course of one unforgettable year, he steadily procures his ingredients—fishing for stingrays in Florida, hunting mountain goats in Alaska, flying to Michigan to obtain a fifteen-pound snapping turtle—and encountering one colorful character after another. And as he introduces his vegetarian girlfriend to a huntsman’s lifestyle, Rinella must also come to terms with the loss of his lifelong mentor—his father. An absorbing account of one man’s relationship with family, friends, food, and the natural world, The Scavenger’s Guide to Haute Cuisine is a rollicking tale of the American wild and its spoils.
     
    Praise for The Scavenger’s Guide to Haute Cuisine
     
    “If Jack Kerouac had hung out with Julia Child instead of Neal Cassady, this book might have been written fifty years ago. . . . Steven Rinella brings bohemian flair and flashes of poetic sensibility to his picaresque tale of a man, a cookbook, and the culinary open road.”The Wall Street Journal
     
    “If you rue the ‘depersonalization of food production,’ or you’re tired of chemical ingredients, [Rinella] will make you howl.”Los Angeles Times
     
    “A walk on the wild side of hunting and gathering, sure to repel a few professional food sissies but attract many more with its sheer in-your-face energy and fine storytelling.”—Jim Harrison, author of Legends of the Fall
     
    “[A] warped, wonderful memoir of cooking and eating . . . [Rinella] recounts these madcap wilderness adventures with delicious verve and charm.”Men’s Journal

    Paleo: 30 Day Paleo Challenge: Discover the Secret to Health and Rapid Weight Loss with the Paleo 30 Day Challenge; Paleo Cookbook with Complete 30 Day Meal Plan

    By Brandon Solomon

    CreateSpace Independent Publishing Platform
    Paperback (202 pages)

    Paleo: 30 Day Paleo Challenge: Discover the Secret to Health and Rapid Weight Loss with the Paleo 30 Day Challenge; Paleo Cookbook with Complete 30 Day Meal Plan
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    Product Description:
    Kindle MatchBook: The Kindle edition is FREE when you buy the paperback edition today!

    30 Days of Paleo recipes (90 individual recipes in total) to promote rapid weight loss, increased energy, and optimal health so you can feel better than ever. Accept the Paleo challenge!

    Some of the biggest authorities on nutrition, weight loss, and overall wellness have recognized that a Paleo lifestyle is one of the most effective ways to not only lose excess body fat quickly, but promote maximum overall health in order to improve your quality of life! But thousands of Paleo enthusiasts around the world didn’t need the experts to tell them that. They already knew how effective Paleo can be because it has already worked for them!

    Complete 30 day Paleo meal plan!

    This cookbook is specifically made for a one month Paleo challenge. Each and every day for 30 days you will know exactly what to eat. Each day has an energy-packed breakfast to get your day started, a tasty lunch that you can look forward to, and a satisfying dinner that you will fill you up as the extra weight comes tumbling off of your body. Every day has three new recipes with no repeats, and together they form amazing collection of fresh, healthy recipes for Paleo enthusiasts! Even after your 30 day Paleo challenge is complete, you will want to make these recipes over and over again, not just because of the dramatic weight loss you’ll experience, but because they taste so good!

    Losing weight can be easy!

    Losing weight can be a struggle, but it doesn’t have to be! When you have recipes you love for a meal plan that works, weight loss becomes both easy and fun! Paleo has helped thousands of people to lose 30 pounds per month. How would your weight loss efforts improve if you had a full month worth of delicious Paleo recipes at your fingertips?

    Accept the 30 Day Paleo Challenge!

    Grab this cookbook today and discover why those in the know are raving about Paleo. Enjoy amazing, fresh, tasty Paleo meals every day for 30 days! Don’t take a pass on these Paleo recipes that your family will love and that will make you look thinner and feel healthier and better than you have in years! Accept the challenge!

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