Description:
It's one thing to return from a productive foray to the field or stream, but it's something else to know what to do with the bounty you've lugged back with you. Regardless of your culinary skills, Preparing Fish & Wild Game will beguile you into bringing sport to the kitchen as it painlessly turns cooking what you've caught into as exciting an experience as taking it was in the first place. With more than 100 recipes for fish (Hot and Sour Bass Soup; Lemon-Cucumber Stuffed Trout), big game (Moose Meatballs with Cranberry Barbecue Sauce; Venison Satay with Spicy Peanut Sauce), small game (Sour Cream Rabbit with Herbs; Sherried Squirrel), and birds of all feathers (Sautéed Wood Duck with Balsamic-Date Sauce; Wild Turkey Picatta with Morels; Partridge and Hazelnut Salad), this beautifully illustrated cookbook targets a cuisine that's as adventurous as it is sophisticated. More importantly, it clearly details the techniques necessary both to create these feasts and to preserve what you can't immediately use. From simple pan-frying, poaching, grilling, and baking to the complexities of whipping up the appropriate stocks and sauces, Preparing takes you by the hand and leads you through the mysteries. Its combination of step-by-step text and accompanying photos also shows--as well as tells--you how to smoke, can, make sausage, clean and store fish, age and dress game, and safely freeze the wild harvest. With a guide like this, the only limit on a fascinating and natural array of flavors will be determined by your facility in the field, or lack of it. --Jeff Silverman
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