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
