• 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.
• 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.
Here's a hint for the author, stop stabbing your meat with that fork!
ReplyDeleteSea Cucumbers? Be very careful boys and girls... some of those are deadly poisonous.... just to handle them.
ReplyDeleteSquirrel ? Nah, thanks. Just furry rats.
ReplyDeleteI tasted squirrel and it was actually pretty good. You just need four or five to get enough meat for a decent meal.
DeleteSquirrel gravy on biscuits man, scrumdilly eats. Its a WV dish. Lets you get everything out of those tree rats. Gently all day simmer the meat off the bones, lets the nice bone juices out too, use all the juice, make your favorite gravy, pour it over oven hot biscuits or corn bread. Pretty fabulous, particularly from tree nut eating rats like if you got hickory nut trees or chestnuts/walnuts around.
DeleteFirst time it was served up I died and went to food heaven.
Anon and for that matter everyone else. Care to share a home recipe for that tree chicken? First time out in the woods and on a lark brought home five. Skinned and dressed in the cooler. Looking for something authentic to try. I'm thinking to add a rabbit that I got sometime ago to the mix. Any recipe you've done before with good results is welcomed.
DeletePlease and thank you in advance.
Already have a copy. ★★★★★ Highly recommended.
ReplyDeleteGrew up eating out of the woods, from the farm we ran too. Noticed today lot of folks don't have the pallet for game meat, many i have served up say native brookies, they gag on the flavor, similar with deer meat. My pallet is other way just from being raised that way. I cant stomach a fast food burger, gives me the shits too, lot of store bought to me is plain to flavorless, or its got some chemically back taste.
ReplyDeleteGuess its how your raised.
You own land in rural WV, lot of counties you can harvest so many deer and turkey you got to find folks to take your meat wont fit the freezers so it dont go to waste. Lot of veggies and mushrooms like morels and ramps, and if you care for dandelions in early spring peoples whole fields and yards polluted with them. We dont mow till they are past blooming, eat the whole plant root to flower. Roots, greens, flower heads separately, incredibly nutritious, flowers taste like the best mushrooms batter fried, greens are like gourmet best greens i ever tasted, roots are superb tender and nice gentle rooty flavor. Cant eat enough of them, the wife goes crazy on them. Its a shame they are considered a pest weed cause lot of people miss out on a superb great eat. Also woods violets, flowers and leaves, highest vitamin A of any veggy, high magnesium too. Fresh in a salad or sautéed in butter, superb green mild and go great in mashed potatoes. Wild lettuce is another, when they first come up, if you let them get tall, they are an excellent source of anti-inflamatory, called mostly headache plant. Grind and mash it up, flowers leaves and stalks, add water simmer it down till its all dissolved, in a jar in the fridge, very good for arthritis and gout. We got it to come up all over because we saved the seeds and cast them out after leaving them in the freezer all winter. The state thru various university efforts have got a strain of the mighty chestnut that survives the fungus which killed them all off. Hopefully they come back, they been seeding saplings across the state. but thats generational timeframe. All this just on our small 6 acre farm, we lucked out with a north north east slope along one property line thats long time wooded. If your looking for where the good things grow in nature, in northern tier of North America, always the North North-East slope, 20 degree slope is the best and most productive. The woods critters know, they will show you as to where they eat. Way i learned growing up and as an adult. They prefer the tastiest most nutrient dense things too.
Seeing how current events are so weird, the author might want to append recipes for long pig.
ReplyDeleteI wonder if Ted Nugent was in on this.
ReplyDelete