The MeatEater Fish and Game Cookbook, Recipes and Techniques for Every Hunter and Angler by Rinella, Steven -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Introduction 01 Big Game

Introduction The Nature of the Beast Gutting Big Game Animals Gambrel Skinning Big Game Butchering Big Game on the Ground Tabletop Butchering: Removing Legs Tabletop Butchering: Removing Paunch, Tenderloin, and Backstrap Tabletop Butchering: Removing Neck Roast and Ribs Tabletop Butchering: Bone-In Blade Roast, Deboned Shoulder, Boneless Ham April Bloomfield’s Scotch Eggs Venison Liver Mousse Marrow Bones with Celery and Pickled Raisins Venison Carpaccio with Bitter Greens Salad Seared Tongue Sandwich with Spicy Pickled Red Onions How to Roast a Hunk of Meat to Perfection Grilled Venison Loin with Cauliflower Puree and Balsamic Reduction Wild Hog Milanese (or Fried Hog Cutlet with Salad) Three Spicy Bulk Game Sausage Recipes The Perfect Venison Burger Venison Stew with Red Wine and Root Vegetables Venison Bolognese Venison Chili Kimchi Tacos with Wild Pig or Javelina Slow-Cooked and Grilled Venison Ribs Whole Braised Venison Shank Adobada Osso Bucco with Polenta and Gremolata The Queen Mother of All Jerkies Canning Meat South Texas Wild Hog Shoulder Smoked Ham

02 Small Game

Introduction The Nature of the Beast Butchering Small Game Animals: Rabbit and Squirrel Shirt and Pants Skinning and Gutting Squirrel Tail Skinning Disassembling Rabbit or Squirrel Buffalo Hot Legs Fire-Roasted Beaver Tail Kentucky-Style Squirrel Gravy with Cathead Biscuits, Straight from Kevin Murphy Rabbit Curry Small Game and Sausage Gumbo Rabbit or Squirrel in Creamy Mustard Sauce BBQ Smoked Beaver Sandwiches Rabbit Cacciatore

03 Waterfowl

Introduction The Nature of the Beast No Guts, No Glory: Putting Bird Organs to Use Gutting a Duck and Cleaning Gizzard Plucking a Duck How to Pull Tendons Out of a Duck Leg Removing Breast with Leg Attached (skin-On) Removing Skinless Breast Fillets Waterfowl Liver Pâté Skewered and Grilled Duck Hearts and Grapes and Walnut Pesto Grilled Duck Nachos Wild Goose Pastrami Soy Sauce Duck Red Curry Duck Roast Duck with Pomegranate Glaze Tea-Smoked Duck Breasts with Blueberry Port Compote Seared Goose Breast with Apple, Cherry, and Sage Chutney Red Wine–braised Waterfowl Duck Ravioli with Port and Red Wine Sauce

04 Upland Birds

The Nature of the Beast Plucking and Gutting a Turkey Halving a Turkey Separating Turkey Pieces Spatchcocking Dove (or Quail) Jalapeño Poppers with Bacon-Scallion Cream Cheese Fried Whole Mourning Doves Game Bird Terrine Wild Bird Hot Pot Slow Cooker Turkey Posole Turkey Apple Sausage Grilled Grouse with Cayenne Butter Split and Smoked Turkey with BBQ Sauce Roasted Wild Turkey Roast Pheasant with Root Vegetables and Red Currant, Port, and Red Wine Sauce White Wine Grouse or Pheasant with Bacon and Potatoes

05 Freshwater Fish

The Nature of the Beast Scaling and Filleting Panfish Filleting Salmon Filleting and Trimming Catfish Gutting a Trout Scoring Fish Salmon Gravlax Hot Smoked Trout Pickled Pike (or Sucker) Pink Salmon Nuggets with Thai Sweet Chile Dipping Sauce Sucker Balls with Magic Sauce Midwest-Style Friday Night Fish Fry with Panfish or Smelt The Perfect Fried Catfish Sandwich Paddlefish or Sturgeon Steaks with Tomatoes, Olives, and Capers Grilled Salmon with Classic Basil Pesto Skewered Fire-Roasted Trout Coconut Curry Fish Fillet Packets

06 Saltwater Fish

The Nature of the Beast Filleting Halibut Filleting Mahimahi Rockfish Filleting, Pinbone Removal, and Collaring Mahimahi Crudo Ceviche Fish Chowder Saffron Fish Stew Salt-Crusted Whole Fish Crispy Whole Thai Fish Pan-Seared Fillets with Zucchini and Shiitakes Broiled Fillet and Asparagus with Sauce Verte

07 Reptiles and Amphibians

Introduction Nature of the Beast Snapping Turtle Bullfrog Fried Alligator with Tartar Sauce Bullfrog Legs with Butter and Wine Turtle Soup

08 Shellfish and Crustaceans

Introduction The Nature of the Beast Knuckling a Crab Scallops Squid Seafood Frittata Spicy Scallop and Citrus Poke Shrimp Scampi Grilled Head-On Shrimp Manhattan Clam Chowder Grilled Lobster with Compound Butter Crab or Crayfish Boil with Wild Game Sausage Dungeness Crab with Melted Butter Linguine with Clams and Chorizo

Extras Basic and Not-So-Basic Sauces, Sides, and Accompaniments

Stocks, Sauces, Brines, and Rubs Condiments Green Sauces I Love Compound Butters Breadcrumbs, Biscuits, and Doughs (using Filone Bread or Other Crusty Bread) Versatile Sides

Dedication Acknowledgments Illustration and Photo Credits Other Titles About the Author