Preparing Fish & Wild Game
320 pages • Hardcover • Full color photos throughout • 8-1/2 x 11 inches
Today, more people include wild game and fish in their diet. But many cooks--not to mention hunters and anglers--are unsure how to prepare game and fish. This book takes the mystery out of game and fish preparation, and shows you the proper way to handle it, from the field or water all the way to the dining room table. From venison to pheasants to ducks, walleyes to panfish to bass, it's all here!
It doesn't matter if you've never filleted a walleye or cooked a wild turkey before. This book contains easy-to-understand instructions and hundreds of step-by-step photographs to teach you every popular cleaning and cooking technique, with many new recipes you'll want to try. It also contains a comprehensive guide to portioning, freezing and storing all types of game and fish.
This beautiful book features:
- Field care, filleting, portioning and freezing fish
- Dressing, boning or butchering, portioning and freezing game birds, big game, and small game
- Comprehensive instructions for cooking techniques like Pan-Frying, Poaching, Roasting, Pressure Cooking... even Smoking! (Great for the novice or experienced cook)
- Hundreds of recipes for game and fish, in styles to suit every cook
- Substitution charts to help you adapt recipes to the fish or game you have on hand
- Each recipe includes nutritional analysis, including fat, calories, sodium and dietary exchanges
- 320 full-color pages, including comprehensive index. 8-1/2 x 11 inches.
