Anyone know a good wild game or venison cookbook?
- visciole Jan 30, 2010 10:14 AM
I don't mean a book that tells you how to cook game or venison, but one that provides interesting and sophisticated recipes.
The LL Bean Game and Fish Cookbook by Judith and Evan Jones comes to mind - I don't own it, but a quick look at the index on Amazon shows recipes of the sort you are looking for. (And the fact that the author was Julia Child's editor of course doesn't hurt.)
Author Dale Shelly has a cookbook in publication.
"Original Wild Game, Fish, and Seafood Recipes"
He's based out of the Reading, Pa area, and it's sold in many hunting/fishing shops
as well as Cabelas I believe.
Thanks for the advice.
About that Dale Shelley book, I took a look at his website. It says, "It is my hope that you will try the wild game recipes in my cookbook and see for yourself that wild game does not have to taste 'wild'" That sort of statement always makes me wary, since the aim seems to be to try to disguise the flavor of the venison, which is the exact opposite of what I want. I know many people think venison is gamy and not good-tasting, but I love it and am looking for recipes that don't try to hide it or cook it forever.... yanno?
It's my favorite meat hands down and going away. I use it instead of beef in just about any recipe, when I can lay hands on it. The best thing about living in the North Country (way way upstate NY) was that my coworker's father was a hunter and always bagged 2 deer (the second on his wife's license) and the family was thoroughly sick of it - which translated into a free flow of venison into my freezer from theirs. Sigh.
I know Dale, and I think his comment is more about people not being put off by eating wild game. With the proper preparation and good cooking it should taste great.
But he does do a lot of dips and bologna type recipes that helps use up less desirable cuts.
I prepare mine very simply, as I want to taste the meat.
Hmmm... not sure if it's what you are looking for, but try to find a copy of American Game Cooking by John Ash ( I think you can see the index on Amazon) and see if that one interest you. Best of luck!
In my opinion, Elk meat is much more flavorful than venison.
I enjoy Elk as burger, steaks, sausages, and my favorite - Tenderloins.
I've served them up for Christmas dinner two years running now. The flavor is fantastic.
For the burger and steaks I typically add blue cheese and thats it.
I only eat commercially raised products. Both Venison and Elk, as well as many other meats. Since they''re farm raised they don't have a gamy taste. Very good quality.
As for recipes, I tell people to just cook it like they would beef, but not to overcook since it
has so much less fat. Needs to be rare/med rare only IMO.
As for availability, Venison burger, ground, sausage, tenderloins, frenched racks are all available on a regular basis.