Wild about Game: 150 Recipes for Farm-Raised and Wild Game - From Alligator and Antelope to Venison and Wild Turkey

By Janie Hibler

Book Overview

With growing interest in game as a source of red meat often lower in cholesterol than that of standard cattle, the need for some serious guides to cooking these nonstandard foods becomes all the more important. Hibler offers good advice on how to make the best of a boar chop or a loin of antelope. Side dishes that complement game's stronger flavors receive careful attention, and the buttermilk mashed potatoes seasoned with chives would fit well on any dinner table.

• Format: Paperback
• Language: English
• ISBN: 1943328064
• ISBN13: 9781943328062
• Release Date: November 2015
• Publisher: Westwinds Press
• Length: 320 Pages
• Weight: 1.30 lbs.
• Dimensions: 0.9" x 9.1" x 7.6"

Customer Reviews

This cookbook-reference book belongs in every complete culin

I am not a hunter. I won't even step on a spider, and open windows to let flies out. But as a food writer I am a big fan of game - both wild and farm-raised. Just don't ask me to catch my own. The new book, "Wild About Game" by Janie Hibler, is a cookbook plus more. Between the classy covers Hibler has produced a veritable treatise on game: how it is raised; information for each species on handling, seasoning, and best preparation tchniques; a varied group of both traditional and 90's recipes; nutrition data and mail-order game sources. What else does one ask from a cookbook? Recipes such as "slow-roasted duckling with red currant sauce", "venison with mustard-pepper marinade", and "pheasant with herb dumplings and chanterelles" are as comfortable for the home kitchen as in any five-star bistro. Just as nice as the recipes are the photos, historical prints and drawings, and petroglyphs that illustrate "Wild About Game". This reference-cookbook belongs in any complete culinary library.