Wild about Game: 150 Recipes for Farm-Raised and Wild Game - From Alligator and Antelope to Venison and Wild Turkey

From Seattle to New York, from Missoula to Miami, game is appearing on many restaurant menus and gracing more and more tables at home. Why? Because game, whether buffalo or boar, partridge or pigeon, is a delicious, low fat, nutritionally impressive, and versatile alternative to more traditional meats. And since so much game is now farm raised, it's tender and flavorful, and, best of all, readily available in butcher shops and grocery stores everywhere.

Clearly, the time is right for Wild About Game, a comprehensive, updated cookbook by a nationally recognized expert in cooking game. In this groundbreaking book, Janie Hibler offers detailed information, helpful techniques, and contemporary recipes for wild and farm raised game. The 150 recipes range from simple dishes Buffalo Burgers and Roast Muscovy Duck with Persimmons and Figs to sophisticated ones Venison Osso Buco and Ostrich Satay.

Wild About Game is divided into chapters by the types of game birds, large game, and small and exotic game. Each begins with an explanation of each type of animal wild and farm raised including what they eat, how and where to buy their meat, and the best cooking method for each cut. Then comes the best part the recipes. Some are for farmed game, while others are innovative twists on wild game dishes that Hibler has been cooking for more than thirty years. And if you're hankering to make a recipe, but have no game, Hibler offers suggestions for non game substitutions, such as Cornish hens for squab or pork tenderloin for venison. Other sections include recipes for smoking game, marinades and rubs, sauces, and side dishes.

Color photographs of favorite dishes and archival photographs and etchings are included along with a list of nutritional data for each type of game, an unusual American game timeline, and an extensive resource list for game that can be delivered to your doorstep. Try just one recipe from Wild About Game, and you'll soon be wild about game yourself.

Author: Janie Hibler
Publisher: Westwinds Press
Published: 11/11/2015
Pages: 320
Binding Type: Paperback
Weight: 1.30lbs
Size: 7.60h x 9.10w x 0.90d
ISBN: 9781943328062

About the Author
Hibler, Janie: - James Beard award-winning cookbook author, cooking teacher, and frequent magazine contributor Janie Hibler was a founder of the International Association of Culinary Professionals and served as president from 1999-2000. She was selected as Fiale des Estats Unis (Woman of the Year) in 2006 by the Academie Culinare de France, the American chapter of French Master Chefs. Among the magazines for which Janie has written are Gourment, Food and Wine, Ladies' Home Journal, Bon Appetit, Woman's Day, Sunset, The Oregon Magazine, The Northwest Palate, Cuisine, Fine Cooking and Cooking Light. Janie has taught and lectured extensively on game cooking and the food of her native Pacific Northwest. Having been director of the Kitchen Kaboodle Cooking School and the Discriminating Palate, she has since conducted cooking classes and has appeared on television in New York, Atlanta, Salt Lake City, Connecticut, Seattle, and Portland. In 1992 she was selected speaker in a program titled, Cook America: Our Culinary Heritage, at the Smithsonian Institute. In 1995 and 1998 she was hired by the State of Oregon to orchestrate a dinner at the James Beard House to showcase the food and wine from the Pacific Northwest. She has been a spokesperson for the Agri-Business Council of Oregon, and since its inception, an active committee member working to establish a year-round Portland public market.