Hunter's Cookbook , livre ebook

Harvest House Publishers, Inc. - Steve Chapman

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303 pages

English

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Bestselling author and avid hunter Steve Chapman (A Look at Life from a Deer Stand, more than 280,000 copies sold) teams up with his wife, Annie, to offer delicious recipes for wild game, along with complementary side dishes and desserts. Sprinkled among the more than 190 recipes are hints for preparing wild game, cooking tips, hunting quotes from Steve's popular books, and wildlife line drawings.Readers will discover tasty and creative recipes for cooking all types of game, including:deerelkmoosebearturkeypheasantgrousealligatorfishWhether experts or novices in the kitchen or at the barbecue, readers will find new and exciting adventures for their taste buds.

Informations

Publié par	Harvest House Publishers, Inc.
Date de parution	01 août 2012
Nombre de lectures	0
EAN13	9780736948685
Langue	English
Poids de l'ouvrage	2 Mo

Informations légales : prix de location à la page 0,0692€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

HARVEST HOUSE PUBLISHERS
EUGENE, OREGON
Scripture quotations are taken from the New American Standard Bible , 1960, 1962, 1963, 1968, 1971, 1972, 1973, 1975, 1977, 1995 by The Lockman Foundation. Used by permission. ( www.Lockman.org )
Lyrics and poems Steve Chapman, Times Seasons Music, Inc., BMI. All rights reserved.
Some stories are adapted from Steve Chapman, A Look at Life from a Deer Stand, gift book ed. (Eugene, OR: Harvest House Publishers, 2005), used by permission; Steve Chapman, A Hunter Sets His Sights (Eugene, OR: Harvest House Publishers, 2005), used by permission; and Annie Chapman and Heidi Chapman Beall, Entertaining Angels (Eugene, OR: Harvest House Publishers, 2009), used by permission.
Backcover authors photo 2012 by Nathan Chapman
Cover photo iStockphoto / Thinkstock
Cover by Koechel Peterson and Associates, Minneapolis, Minnesota
Illustrations by Steve Chapman. Copyright 2011 Steve Chapman. All rights reserved.
Interior design by Katie Brady Design, Eugene, Oregon
THE HUNTER S COOKBOOK
Copyright 2012 by Steve and Annie Chapman
Published by Harvest House Publishers
Eugene, Oregon 97402
www.harvesthousepublishers.com
Library of Congress Cataloging-in-Publication Data
Chapman, Steve.
Hunter s cookbook / Steve and Annie Chapman.
pages cm
ISBN 978-0-7369-4867-8 (pbk.)
ISBN 978-0-7369-4868-5 (eBook)
1. Cooking (Game) 2. Cookbooks. I. Chapman, Annie. II. Title.
TX751.C43 2012
641.6 91-dc23
2011048660
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means-electronic, mechanical, digital, photocopy, recording, or any other-except for brief quotations in printed reviews, without the prior permission of the publisher.
Printed in China
12 13 14 15 16 17 18 19 20 / RDS-KB / 10 9 8 7 6 5 4 3 2 1
Contents
Introduction
Part 1: Big Game
Venison
Elk
Moose
Caribou
Antelope
Bear
Bison
Wild Boar
Javelina
Part 2: Small Game
Raccoon
Squirrel
Rabbit
Part 3: Fowl
Turkey
Quail
Pheasant
Duck
Dove
Part 4: Fish and Other Aquatics
Red Snapper
Cobia
Salmon
Trout
Catfish
Walleye
Bass
Bluegill
Frog Legs
Turtle
Alligator
Part 5: Serve with Suggestions
Vegetables and Salads
Fruit Salads
Breads
Part 6: Desserts
Pies Cobblers
Cakes
Candies
Part 7: Gravies, Marinades, and Sauces
Gravies
Brining Solution
Marinades
Spice Rubs
Barbecue and Sweet Sour Sauces
Dipping Sauces
Part 8: Grilling
Grilling Tips
Grilling: Direct and Indirect
Grill Meat Preparation
Grilling Wild Game
Story Index
More Great Books by Steve Annie Chapman
We want to thank these folks for their contributions:
Willie B
Emmitt and Heidi Beall
Chuck and Kathy Bentley
Kenneth and Evelyn Bledsoe
Carey Bratusek
Travis Cadle
Paul J. and Lillian Chapman
Curt and Delight Christman
Karl and Alice Click
Bobby Emfinger
Joe and Ginny Emmert
Christie (Bonecutter) Francis
JJ Hankins
Joel and LaBreeska Hemphill
Don and Doris Hicks
Chuck Loebsack
James Mayo
Randy and Dena Petrich
( www.huntingmontana.com )
George Reidel
Donnie (Boog) Reynolds
Bob Roberts
Kay Dekalb Smith
Donnie Tyndall
Lindsey and Susan Williams
( http://wildlifeinthewoods.blogspot.com/ )
And a special thanks to
David R. Quick
( www.handloadingforhunting.com )
Introduction
by Annie Chapman
T HE HUNTER S COOKBOOK was a welcomed writing project for Steve and me. For the past several years Steve has been busy writing books to inspire men with the insights he s gleaned from the outdoors, while I ve been occupied with addressing topics that appeal to women. Now, for the first time in a long time, we get to be a writing team.
Steve s eagerness to work on this book was on the tip of his fingers. He s always looking for a reason to pen more stories about hunting and fishing. I chuckle at what he usually says when he heads out the door to enjoy a deer hunt or go to a lake with his rod and reel: Hey, babe, I m off to do more book research!
My enthusiasm for this writing came easy for two reasons. First, it is a pleasure to provide a collection of wild game recipes we ve enjoyed through the years. The main dishes favored by our family (and relatives, friends, and friends of friends) include mostly venison, elk, and turkey, so those sections contain more entries. Thankfully, other contributors palates range wider, so we ve included some of their favorite recipes for other species.
The second reason I gladly got involved has much to do with growing up on a farm in West Virginia. Although my childhood included a few more creature comforts than my parents had growing up (a fancier woodstove, more efficient water pump, and eventually indoor plumbing), I still recall a time when self-sufficiency was a necessary way of life. For example, our family lived quite a distance from a well-stocked grocery store, and there certainly were no restaurants close by. Our trips to town were limited to occasional runs for staples, such as flour and sugar. For the most part, the rest of our shopping was done in our garden.
In my younger years, we didn t have a refrigerator or freezer, so we canned and cured our vegetables and meats...or ate them before they spoiled. Except in the winter when there may have been a spare hog or steer to butcher and the occasional barnyard chicken to chase down and prepare, much of the animal protein our family enjoyed came from the woods, fields, and streams of the farmland around us via the hunting and fishing skills of my dad and, later, my brothers.
From deer to grouse, from squirrels to catfish, the range of consumable critters was intensely valued. Without the harvest of the land, we wouldn t have been as nourished as we were, especially during the leaner economic times.
Because of my deep appreciation for the natural resources God provides that helped sustain my parents, my five siblings, and me, I m excited about offering a book that will help you appreciate and utilize the bounty of the land. I sincerely hope you will find this book a useful resource for savoring the rewards of the hunt. The hunting and fishing stories Steve has included, which I suggest you read aloud during dinner, give an added dimension to this cookbook that is unique and entertaining. May all the information be used to bless those who put their feet under your table.
Part 1
BIG GAME
V ENISON
I N THE EARLY 1900s, THE WHITE-TAILED DEER POPULATION was thought to be as low as 500,000 in North America. Thankfully conservation and good hunting regulations have helped increase and sustain the population at healthy levels. Estimates today have the overall herd at more than 20 million, plenty of deer to do their part in nature s life cycle, to let us enjoy watching them, and to allow us to safely harvest some for our tables. Along with the joy of the fair chase, I thoroughly enjoy the other benefit hunting brings, as evidenced in this little poem I wrote several years ago.
T HE R ECIPE
I saw the deer and took its life
Then gave it to my skillful wife
She added leeks and tall morels
A secret spice I dare not tell
And deep-red fruit of tomato vines
Legumes and fire and evening time
Bread of wheat and coffee hot...
She made me glad I took the shot!
What a wonderful food source God has given us in the deer! One of the advantages of using venison is the lack of fat content. If you re interested in keeping your diet healthy and nutritious, then deer meat is a viable alternative. A good hunting buddy of Steve s had heart bypass surgery. He said he feared that the nutritionist in charge of tweaking his diet would eliminate his favorite meat. Much to his delight, she said he could eat all the venison he wanted. It s considered heart friendly.
So whether whitetail, mule deer, coastal black-tail, or any of the imported exotics, we can be grateful for the sustenance they provide. And there might be as many ways to prepare deer for consumption as there are deer to consume! The following recipes have been enjoyed by many over the years. We hope you enjoy them too.
Venison Cooking Tips

An important key to a good venison meal is to make sure the raw meat is prepared correctly. Clean away all fat, silver skin (the white membrane), tendons, and connective tissue. Remove the bones. Never cut into the bone when deboning or preparing venison. Cut around the bone to remove the meat. Put the carefully cleaned meat in a large bowl of cold water with a generous amount of salt. Cover and place in the refrigerator. Let the meat sit for a few hours (even a day), and then drain. Rinse the salt off. Now it s ready to freeze or cook.
Never freeze wild big game in plastic wrap. Several layers of freezer paper will help to avoid freezer burn, which venison is especially susceptible to because of its low fat, high water content. Be sure to date the freezer packages and use meat within eight months.
To avoid any gamy taste, let the meat thaw slowly in the refrigerator. This may take a couple of days. Never use hot water to hurry the thawing process. If you need to quickly thaw the meat, leave the venison in the freezer paper and let it sit in cold water.
There are two basic cuts of meat to be used in preparing venison. The more tender cuts of meat come from muscles that are not used a lot, including the back (the coveted back tenderloin called backstrap) and parts of the legs. These cuts should not be overcooked and can be prepared rather quickly. The cuts that come from the deer s working muscles that are used vigorously in the everyday life of the animal should be cooked at a lower temperature and for a longer period of time for best results. A Crock-Pot is ideal.
Because of its lack of grease, venison tends to dry out. One remedy is to use a moist cooking method, such as stewing, braising, or boiling. When cooking meat t