Wild Gourmet: Naturally Healthy Game, Fish and Fowl Recipes for Everyday Chefs

by Marc Mondavi (Editor), Daniel Nelson

Overview

Wild Gourmet makes it easy for anyone to tame wild meat in the kitchen and give guests at the table a meal they’ll never forget.
Looking for new ways to prepare the wild game you harvested this season? Do you want easy recipes that produce unique and delicious results? Do you need tips for processing your venison that will all but guarantee top-notch flavor?
In Wild Gourmet, America’s most-respected chefs share their favorite recipes covering a menagerie of wild meats and a world of flavors. This scrumptiously illustrated cookbook features easy, step-by-step recipes for everything from salmon to whitetail, wild boar to quail and turkey.
New to hunting and fishing? Locavores and health-conscious cooks are turning to wild game, and they’re discovering what sportsmen have known all along: The tastiest, healthiest meat is wild meat. Wild Gourmet will demystify processing and preparing your harvest.
Both seasoned sportsmen and new hunters can explore nature’s most sustainable, lean and delicious meats in Wild Gourmet. To round out the perfect meal, Marc Mondavi lends his expertise to suggest wine pairings for each recipe.
Wild Gourmet also includes an 84-page section that includes important tips for processing your game, fish, and fowl from Chef Daniel Nelson that will elevate the flavor of your meat to the next level. Also includes step-by-step, illustrated instructions for skinning game and butchering elk, squirrel, rabbit, duck, turkey, and salmon.
BONUS: Wild Game Meat poster included in every book! Beautiful, fully-illustrated 24x36-inch double-sided reference poster with venison cuts and preparation techniques.
Contributing Chefs include: Jon Bonnell (Texas), Daniel Boulud (New York), Travis Brust (Virginia), Michael Chiarello (California), Josh Drage (Montana), Chris Hughes (Texas), Bob Hurley (California), Emeril Lagasse (Louisiana), Scott Leysath (California), Jorge Morales (Montana), Daniel Nelson (Michigan), Holly Peterson (California), Susan Prescott-Havers (Wyoming), Anthony Scanio (Louisiana), and Hank Shaw (California).
Awards: 2015 Gold Award Winner – IBPA Benjamin Franklin Awards, Cookbooks

Product Details

ISBN-13:	9780940864931
Publisher:	Boone and Crockett Club
Publication date:	12/07/2014
Pages:	272
Product dimensions:	8.30(w) x 10.20(h) x 1.10(d)

About the Author

Marc Mondavi is the co-proprietor of Charles Krug Winery and the Vice President of Communications for the Boone and Crockett Club. He lives in St. Helena, California.

Table of Contents

INTRODUCTION by Marc C. Mondavi, B&C Vice President of Communications
PREFACE by Julie Tripp, B&C Director of Publications
GAME RECIPES: And by game, we mean everything from squirrel to elk, including antelope, bear, caribou, elk, rabbit, squirrel, venison and wild boar
FISH RECIPES: If it comes from the ocean, stream or lake, you’ll find it here, including abalone, Arctic char, blue crab, clams, halibut, salmon, sturgeon, trout, walleye and white fish
FOWL RECIPES: Covering the most common winged game in North America, including chukar, dove, duck, goose, grouse, pheasant, quail and turkey
PROCESSING: All facets of processing your game with a detailed processing overview | rabbit | squirrel | elk | duck | turkey | salmon
APPENDIX Wine Glossary Recommended Cooking Techniques and Internal Temperatures Nutritional Benefits of Wild Game and Fish | Moira M. Tidball Gourmet Gone Wild | Jordan Pusateri Burroughs & Erin McDonough Meet the Chefs Recipe Index About the Boone and Crockett Club Acknowledgments

Editorial Reviews

A cookbook can act as an agent of social change with the practices it inspires. This might be the case with Wild Gourmet, which illustrates the next logical step in the sustainable food movement with its 60-plus recipes for wild game, fish, and fowl. Whether harvested in the wild or sourced from a local butcher, the meat that is curated within these pages can help a bon vivant forge a true connection to his or her food. The first step is tracing the origin of the protein—the engine of life—not to Styrofoam supermarket trays but to the verdant forest. Taming wild meat in the kitchen can foster a type of do-it-yourself pride. Much like growing a vegetable garden, it connects people to the pure goodness of the wilderness. Wild Gourmet helps complete the journey from nature’s bounty, to masterly cuts, to profound, elegant dishes. Take Chef Nelson’s advice: 'Choose to make dinner one of your core connections to hunting, and with time and experience you will begin to serve some of the best stories of your life.'

Audubon.org, April 8, 2015 - Book Reviews

The quality of this book is excellent. It is hardbound with excellent color photography throughout. The term “gourmet” is not used lightly; this book is not about how to fry a venison steak. Each recipe details seasonings, cooking methods, and options that will have you creating mouth-watering meals that will make you the envy of your friends. It’s high-end cooking, and each recipe even has a wine recommendation included.
Fully half the book is dedicated to well-illustrated sections on processing wild game, from fowl to fish to big game species. This section alone is worth the cost of the book.

OutdoorHub, March 20, 2015 - Bernie Barringer

The processing section in the back is a comprehensive step-by-step guide to cleaning and skinning your game. It tells you which cuts are used for what recipes and how to use all parts of the animal, minimizing waste and teaching you to be the most self-sustaining outdoorsman you can be.
There is a wine glossary in the back, a cooking techniques section, a nutritional benefits table, and a compilation of wild game groups and organizations in which you can get involved. This really should be called a sportsman’s encyclopedia as much as a cookbook.
This is not your average recipe list. With the beautiful photography and recipes and outlooks from so many different wild game chefs, this should be on the bookshelf of every hunter and angler in America.

Wide Open Spaces, March 10, 2015 - Mateja Lane

The book offers practical new twists on age-old favorites like venison chili and fried fish, and also guides cooks on decidedly modern, upscale endeavors such as spinach and ricotta gnudi with marsala stewed rabbit ragu. Wild Gourmet features recipes from Emeril Lagasse, Scott Leysath, Hank Shaw and many others...

North American Hunting Club

Wild Gourmet is the kind of book that I wish had been available when I started hunting. And it’s the kind of book that any longtime hunter or angler would relish.

Statesman Journal, December 3, 2014 - Henry Miller

Pick up a copy [of Wild Gourmet] for your favorite game-eating home chef, stat. This book is full of amazing recipes for venison, duck, rabbit, squirrel and more.

Modern Farmer, December 23, 2014 - Elka Karl

The Boone and Crockett Club of Missoula, Mont., published a book this year that is one of the most valuable I’ve seen in years.

Milwaukee Journal Sentinel, December 27, 2014 - Paul A. Smith

Nearly half of the book is dedicated to processing... Illustrated with full-color photos and Wild Gourmet is the first book I’ve seen that has such step-by-step, hands-on photos taking game, fowl, and fish from hanging meat to bone.

Field & Stream, February 2, 2015 - David Draper

Seasoned hunters looking to expand their kitchen repertoire will certainly be pointed in the right direction with this comprehensive guide.

Foreword Reviews, Spring 2015 - Jason Henninger

One of the most important wild game cookbooks to be released in 2014 has to be the Boone and Crockett Club’s Wild Gourmet: Naturally Healthy Game, Fish and Fowl Recipes for Everyday Chefs.

Pioneer Press, January 11, 2015 - Twincities.com