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The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler - Hardcover

Rinella, Steven

 
9780399590078: The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
Hardcover
ISBN 10: 0399590072 ISBN 13: 9780399590078
Verlag: Random House, 2018

Inhaltsangabe

From the #1 New York Times bestselling author and host 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 Zimmern

When Steven Rinella hears from fans of his MeatEater show and podcast, it’s 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 jalapeño 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 you’re 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.

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Über die Autorin bzw. den Autor

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 Scavenger’s Guide to Haute Cuisine. His writing has appeared in many publications, including Outside, Field & Stream, The New Yorker, Glamour, The New York Times, Men’s Journal, Salon, O: The Oprah Magazine, Bowhunter, and the anthologies Best American Travel Writing and Best Food Writing.

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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 (I’ll chase anything that’s 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. I’ve 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 it’s 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 I’m 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 can’t 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, I’d argue that it’s more important to understand what part of the animal you’re 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. I’m hopeful that you’ll 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, I’d 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. I’ve heard it used to describe a dozen or more different things. It’s used to describe meat that was spoiled, meaning rotten, from improper handling in the field. I’ve heard it used to describe meat that hadn’t been trimmed of tallow and blood clots. I’ve heard it used to describe meat that had been tainted by secretions from the tarsal gland on a deer’s back leg. And I’ve heard it used by people who are trying to say that game meat doesn’t taste like the flavorless beef that they’re used to buying from fast-food restaurants.

Whatever it actually means to you or the people you’re cooking for, most causes of gamey meat can be eliminated by taking a careful approach to your hunting techniques and field care. First off, don’t let fly with an arrow or bullet unless you know exactly what’s 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, there’s 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 you’ll 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 you’re ready to butcher it. And when it comes to butchering, keep things cold and clean and follow the directions that are laid out here. You’ll 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 it’s 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 aren’t 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 animal’s 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, you’ll 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. There’s 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 animal’s diet. Bears that...

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Verlag
Random House
Erscheinungsdatum
2018
Sprache
Englisch
ISBN 10 
0399590072
ISBN 13 
9780399590078
Einband
Gebundene Ausgabe
Anzahl der Seiten
368
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Purmerul LTD
https://strengholt.nl/en/

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