{"title":"Cooking - Specific Ingredients - Game","description":"\u003cp\u003eChoose The MeatEater Fish \u0026amp; Game Cookbook and more recipes with specific ingredients. Find top cooking books, Mediterranean diet guides, vegan recipe books, and best-selling books online!\u003c\/p\u003e","products":[{"product_id":"the-hunters-guide-to-butchering-smoking-and-curing-wild-game-fish-9780760343753","title":"The Hunter's Guide to Butchering, Smoking, and Curing Wild Game \u0026 Fish","description":"\u003cb\u003eExpert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine.\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003eTruly avid hunters are always looking for ways to get the most out of their game and maximize their yield. 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Hasheider covers all the major game and fish species, including large game, such as deer, moose, elk, bighorn sheep, wild boar, bear, and alligator; small game, such as rabbit, raccoon, opossum, squirrel, muskrat, beaver, turtle, armadillo, groundhog, woodchuck, and snakes; upland game birds like grouse, quail, partridge, pheasant, dove, pigeon, squab, and wild turkey; a range of ducks, mergansers, geese, and other waterfowl; and a variety of fresh- and saltwater fish species like bass, catfish, eel, marlin, perch, pike, salmon, sturgeon, sunfish, swordfish, trout, tuna, walleye, whitefish, and more. With its holistic approach to every aspect of wild game preparation, \u003ci\u003eThe Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish\u003c\/i\u003e is a book no hunter will want to be without.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Philip Hasheider\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Voyageur Press (MN)\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/22\/2013\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.10lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.90h x 6.90w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780760343753\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003ePhilip Hasheider\u003c\/b\u003e is a farmer and writer. 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A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.\u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Philip Hasheider \/ Paperback \/ English","offer_id":47279072477341,"sku":"9780760343753","price":42.83,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_50491058-25d3-4b73-bb0e-78dcc9186307.jpg?v=1759864041"},{"product_id":"hunter-gather-cook-adventures-in-wild-food-9781784944179","title":"Hunter Gather Cook: Adventures in Wild Food","description":"\u003cp\u003e\u003cem\u003eHunter Gather Cook\u003c\/em\u003e aims to set you on a fulfilling, lifelong path of culinary adventures and food DIY, and show you how to \u003cstrong\u003eembrace the lifestyle that surrounds the 21st-century hunter-gatherer.\u003c\/strong\u003e It will make wild food accessible to you, and take away any sense of trepidation at making your first brew, burger or carpaccio. 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They take on nuanced, often controversial topics with a diplomatic tone, and through their films, podcasts, and industry-leading biannual publication, they lead constructive conversations around hunting, angling, food sourcing, and conservation.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"The Editors of Modern Huntsman Magazine \/ Hardcover \/ English","offer_id":47348485980317,"sku":"9781984863454","price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_33887864-4747-4477-98aa-e6119eb965e0.jpg?v=1761659351"},{"product_id":"deer-burger-cookbook-150-recipes-for-ground-venison-in-soups-stews-casseroles-chilies-jerky-and-sausage-9780811736596","title":"Deer Burger Cookbook: 150 Recipes for Ground Venison in Soups, Stews, Casseroles, Chilies, Jerky, and Sausage","description":"Written by a hunter who knows from experience how to cook with deer burger at home and in camp, DeerBurger Cookbook answers a question every hunter has asked: \"What do I do with all this deer burger?\" Rick Black shares 140 deer burger recipes, including flavors from around the world, so you'll never get bored eating the same old chili and jerky.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Rick Black\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Stackpole Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/01\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 144\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.50lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.90h x 6.00w x 0.30d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780811736596\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eRick Black is a veteran hunter, fisherman, and outdoor cook. 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Shaw's delicious and doable recipes include basics such as \u003cb\u003eGrilled Duck Breast and Slow-Roasted Duck\u003c\/b\u003e; international favorites like \u003cb\u003eDuck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet;\u003c\/b\u003e and celebration-worthy fare such as \u003cb\u003ePerfect Roast Goose.\u003c\/b\u003e It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami. \u003cp\u003e\u003c\/p\u003e The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, \u003ci\u003e Duck, Duck, Goose \u003c\/i\u003ewill be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hank Shaw\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/01\/2013\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 240\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.15lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.22h x 8.31w x 0.91d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607745297\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 08\/05\/2013\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 09\/15\/2013 pg. 100\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eHANK SHAW is the author of the book \u003ci\u003eHunt, Gather, Cook\u003c\/i\u003e and the blog \u003ci\u003eHunter Angler Gardener Cook\u003c\/i\u003e, which won the James Beard Award for Best Blog in 2013 and the IACP Best Food Blog award in both 2010 and 2011. 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Varied recipes for venison plus tips on do-it-yourself taxidermy.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Dennis Walrod\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Stackpole Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/14\/2004\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.94lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.98h x 6.00w x 0.66d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780811731621\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 05\/24\/2004 pg. 54\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eDennis Walrod has written for a number of outdoor magazines, including Field and Stream, Outdoor Life, and Gray's Sporting Journal. 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The book features more than 125 recipes ranging from traditional dishes from six continents to original recipes never before seen. \u003cbr\u003e\u003cbr\u003eYou'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. \u003ci\u003eBuck, Buck, Moose\u003c\/i\u003e also includes a lengthy section on curing venison, charcuterie, and sausage-making. \u003cbr\u003e\u003cbr\u003ePeppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. 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Shaw also runs the James Beard Award-winning website Hunter Angler Gardener Cook (huntgathercook.com), and the Substack To the Bone, where he writes about the intersection of food, nature and larger life. He has been featured on numerous television shows, and was consulting editor for the fish and game sections of the 2019 edition of \u003ci\u003eThe Joy of Cooking\u003c\/i\u003e. His work has appeared in \u003ci\u003eFood \u0026amp; Wine, Organic Gardening, Field \u0026amp; Stream, Garden \u0026amp; Gun\u003c\/i\u003e, and \u003ci\u003eOutdoor Life\u003c\/i\u003e. He fishes, forages, hunts and cooks in St. Paul, Minnesota. He can be reached at hank@huntgathercook.com.","brand":"booksdeli.com","offers":[{"title":"Hank Shaw \/ Hardcover \/ English","offer_id":48984857051293,"sku":"9780996944847","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_3ab26ccd-7a8f-4c2c-a477-6c6d5c3ea7fe.jpg?v=1791375139"}],"url":"https:\/\/booksdeli.com\/collections\/cooking-specific-ingredients-game.oembed","provider":"booksdeli.com","version":"1.0","type":"link"}