Sunday, December 6, 2015

The Complete Wild Game Cookbook Holiday Gift Guide 2015

If you are a hunter and like to eat wild game that you shoot then you will like the book The Complete Wild Game Cookbook by Jean-Paul Grappe . This enticing and informative cookbook explains, from forest to table, how to make the most of wild game. Absorbing and engaging, it is not only full of information about game but also introduces you to several wild plants that pair especially well with the suggested dishes. In addition to 165 mouth watering recipes, it features numerous nuggets of information, such as recipes for making broths, gravies, marinades and glazes. From tips on preparing and cooking game to the different species available throughout North America, this is a valuable primer for anyone who already includes game in their diet or those home cooks who are just discovering wild game for the first time.
It also includes Tips on Preparing and Cooking Game Birds; Different Species of Game Birds, Game bird recipes for: Duck, Woodcock, Grouse, Ptarmigan, Guinea fowl, Partridge, Rock Dove, Northern Bobwhite, Pheasant, Quail, Thrush, Lark and Lapwing.
Tips on Preparing and Cooking Game Animals; Different Species of Game Animals includes Game animal recipes for: Caribou, Deer, Baby Wild Boar, Muskox, Black Bear, Beaver, Hare, Seal and Squirrel.
 With handy information on using the flesh and giblets of game, wine pairing suggestions, the various cuts of meat and general butchery terms.

My Opinion: This is a very interesting book and contains a wide variety of recipes including Venison and Root Vegetable Patties, Quail with Walnuts and Port wine and so much more. Great book for the hunter to homesteader that will enjoy recipes to cook what you shoot.

Disclaimer: I was in no way compensated for this review and this is solely my own opinion which may differ from yours. 

1 comment:

  1. I've been cooking peppers and onions in the skillet on the grill a lot lately. I'll have to add jalapenos next time. Yum. I like cooking bacon that way too, although hot fat + open flame adds a nice element of danger. I used to get flank steak, but my husband got me to try the carne asada cut from our local market, and I prefer it. Not sure if it's thin-cut flank or skirt (I'll have to ask), but it looks like this 


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