THE MEATEATER; Fish & Game Cookbook
In this insightful and straightforward look at cooking what one hunts, he proves, once again, to be as skilled with a pen as he is with a gun, rod and bow.
“Wild game is wildly variable” he writes in the introduction, as he explains his “cut-based” method of cooking, in which it is less important to consider whether it is deer or antelope being prepared than it is to understand what part of the animal is being held to the fire
Starting with venison and ending with shellfish, the 100 recipes call upon all sizes of game, fowl, and fish.
Rinella includes clear, photo-enhanced instructions on gutting, skinning, and butchering, along with taste charts that explain the differing flavours and textures of similar game.
Recipes range from simple takes on popular restaurant food, such as dove jalapeño poppers, to more complex dishes such as seared goose breast with apple, cherry, and sage chutney.
The nose-to-tail approach incorporates everything from bullfrog legs (simmered in butter and wine) to duck hearts (grilled and served with a walnut pesto).
Rinella is at the top of his game in this must-read cookbook for those seeking to extend their wild food repertoire.
Written by: Steven Rinella, with Krista Ruane
Published by: Spiegel & Grau
Content: 368 pages
Price: $55.00Available at