"Game On the Grill," the fifth volume in our hugely popular "The Fish and Game Kitchen" series, is the first cookbook exclusively devoted to the outdoor cooking of game. It's packed with 75 tempting, tantalizing, easy-to-follow recipes for barbecuing, grilling, and smoking big game, upland birds, and waterfowl.
Along with the recipes, Eileen Clarke offers extensive advice on the basics of outdoor cooking, cooking devices and how to make them more versatile, caring for game in the field, and how to determine cooking temperatures.
Includes such mouth-watering recipes as: * Venison Rolls * Melt-in-Your-Mouth Smoked Meatloaf * Kansas City-Style Barbecued Elk Ribs * Quick Raspberry Pheasant * Smothered Quail with Black Walnut Sauce * Slow-Smoked Duck in Maple Ginger Glaze * Homemade Venison Hot Dogs * Mesquite-Smoked Twelve-Hour Fajita Jerky
Also Recommended: "The Art of Wild Game Cooking," "The Venison Cookbook," "The Freshwater Fish Cookbook," "Classic Freshwater Fish Cooking."
"synopsis" may belong to another edition of this title.
Eileen Clarke combines her three loves in her cookbooks: hunting & fishing, writing, and experimenting with food. She is the author of Voyageur Press' Fish & Game Kitchen series: "The Venison Cookbook," "Classic Freshwater Fish Cooking," and "Freshwater Fish Cookbook;" She co-wrote, with Sil Strung, "The Art of Wild Game Cooking." Eileen has written articles on hunting, conservation, and natural history that have appeared in many magazines, including "Field & Stream," "Gray's Sporting Journal," "Wyoming Wildlife," "Shooting Sportsman," and "Montana Outdoors." She won first place prizes from the Outdoor Writer's Association of America in 1995 and 1993 for her articles. Eileen also does cooking demonstrations and has been featured on radio talk shows nationally.From Booklist:
Cooks seeking out meats to accompany exotic fruits and vegetables can haul out their grills and choose from a host of wonderful recipes in Game on the Grill. Although Americans' ancestors foraged most of their diets' protein through hunting, urbanization and the growth of mechanized agriculture have severly restricted the opportunity to hunt one's own meat. Venison, pheasant, antelope, and wild duck have become alien to most palates. Eileen Clarke has set herself to demonstrate that cooking game need not be daunting nor require a fund of arcane knowledge to conquer its reputed complexities. To that end, Clarke opens her cookbook with her own "top 10" list of myths about preparing and cooking game. She debunks the inevitability of wild meat's gaminess, toughness, and susceptibility to spoilage. Then she goes on to present simple, usable recipes on the order of game steak with blue cheese-almond crust and the delightfully named "bou-bous," shish kebabs of cubed-carobou meat. A hunter herself, Clarke 's text speaks from firsthand experience. Mark Knoblauch
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Book Description Voyageur Press (MN), 2001. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110896583449
Book Description Voyageur Press (MN), 2001. Hardcover. Book Condition: New. Brand New!. Bookseller Inventory # VIB0896583449
Book Description Voyageur Press (MN), 2001. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0896583449