001-057_41307.indd 1 6/24/14 12:44 PM 001-057_41307.indd 1 6/24/14 12:44 PM ((FFooggrraa 3399))JJoobb::0066--4411330077 TTiittllee::MMBBII--DDrreessssiinngg CCooookkiinngg WWiilldd GGaammee ##117755 DDttpp::222255 PPaaggee::11 First published in 1997 by Creative Publishing Acquisitions Editor: Elizabeth Noll international; this edition published in 2014 by Project Manager: Caitlin Fultz Voyageur Press, an imprint of Quarto Publishing Senior Art Director: Brad Springer Group USA Inc., 400 First Avenue North, Suite 400, Cover Designer: Matthew Simmons Minneapolis, MN 55401 USA. Layout Designer: Danielle Smith-Boldt © 2014 Quarto Publishing Group USA Inc. Executive Editor, Outdoor Products Group: Don Oster Copy Editor: Janice Cauley All rights reserved. With the exception of quoting brief Photographers: Tony Kubat, John Lauenstein, passages for the purposes of review, no part of this Mark Macemon, Mette Nielsen, Rex Irmen, publication may be reproduced without prior written William Lindner permission from the Publisher. Contributing Photographers: Erwin Bauer, Albert W. Damon III, Daniel Halsey, Jerry Robb, The information in this book is true and complete to the Norm and Sil Strung best of our knowledge. All recommendations are made Food Stylists: Bobette Destiche, Teresa Ernst, without any guarantee on the part of the author or Suzanne Finley, Melinda Hutchison, Robin Krause, Publisher, who also disclaims any liability incurred in Lynn Lohmann, Sue Sinon, Susan Zechmann, connection with the use of this data or specific details. Lynn Bachman, Carol Grones Deer Illustration: Mary Albury-Noyes We recognize, further, that some words, model names, Nutritional Analysis: Hill Nutrition and designations mentioned herein are the property of the trademark holder. We use them for identification Cooperating Agencies and Individuals: purposes only. This is not an official publication. Catherine E. Adams, United States Dept. of Agriculture; Mike Barron; Browning; Coleman Co., Inc./Western Voyageur Press titles are also available at discounts in Cutlery; Mary Ebnet, Wild Acres Game Farm; Federal bulk quantity for industrial or sales-promotional use. Cartridge Corporation; Dick Grzywinski; Alan and For details write to Special Sales Manager at Quarto Debbie Hart; Minnesota Department of Natural Publishing Group USA Inc., 400 First Avenue North, Resources—Mike Hammer, Jim Konrad, Paul Rice; Pete Suite 400, Minneapolis, MN 55401 USA. Nelson, Lindstrom Community Market; Larry Nelson; Remington Arms Company, Inc.; John Schneider; To find out more about our books, visit us online at Simmons Outdoor Corporation; Bob and Karen www.VoyageurPress.com. Swanson; Marsh Lake Hunting Preserve Library of Congress Cataloging-in-Publication Data Printed in China Dressing & cooking wild game. 10 9 8 7 6 5 4 3 2 1 The classic guide to dressing & cooking wild game. pages cm "First published as Dressing & cooking wild game in 1997 by Creative Publishing International." Summary: "A cookbook for wild game (including big game, small game, upland birds, and waterfowl), with a guide to field dressing and a nutritional chart"-- Provided by publisher. ISBN 978-0-7603-4719-5 (paperback) Digital edition: 978-1-62788-400-6 Softcover edition: 978-0-76034-719-5 1. Cooking (Game) 2. Game and game-birds, Dressing of. I. Title. II. Title: Classic guide to dressing and cooking wild game. TX751.D73 2014 641.6'91--dc23 2014015818 001-057_41307.indd 2 6/24/14 12:44 PM 001-057_C71027.indd 2 7/7/14 12:10 PM ((FFooggrraa 3399))JJoobb::0066--4411330077 TTiittllee::MMBBII--DDrreessssiinngg CCooookkiinngg WWiilldd GGaammee (Text) 0 7 - C 7 1 0 2 7 ##117755 DDttpp::222255 PPaaggee::22 DRESSING & COOKING WILD GAME TERESA MARRONE with contributions from Annette and Louis Bignami, Joan Cone, Billy Joe Cross, William Gregoire, George and Kathryn Halazon, Jim Schneider, and Bill Stevens 001-057_41307.indd 3 6/24/14 12:44 PM 001-057_41307.indd 3 6/24/14 12:44 PM ((FFooggrraa 3399))JJoobb::0066--4411330077 TTiittllee::MMBBII--DDrreessssiinngg CCooookkiinngg WWiilldd GGaammee (Text) ##117755 DDttpp::222255 PPaaggee::33 • Contents INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Chapter 1 FIELD DRESSING WILD GAME . . . . . . . . . . . . . . . . . . 10 . . . . . . . . . . . . . Selecting & Sharpening Hunting Knives 11 . . . . . . . . . . . . . . . . . . . . Field Dressing & Transport 14 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . In the Field 14 . . . . . . . . . . . . . . . . . Transporting Big-Game Animals 18 . . . . . . . . . . . . . . Hanging, Aging & Skinning Big Game 21 . . . . . . . . . . . . . . . . . . . . . . . . . Skinning Big Game 22 . . . . . . . . . . . . . . . . . . . . . . . . Butchering Big Game 25 . . . . . . . . . . . . . . . . . . . . . . . . Dressing Small Game 32 . . . . . . . . . . . . . . . . . . . . . . . Portioning Small Game 37 . . . . . . . . . . . . . . . Dressing Upland Birds & Waterfowl 38 . . . . . . . . . . . . . . Portioning Upland Birds & Waterfowl 46 . . . . . . . . . . . . Birds & Small Game: Final Cleaning Steps 48 . . . . . . . . . . . . . . . . . . . . . . . . Freezing Wild Game 50 Chapter 2 COOKING BIG GAME . . . . . . . . . . . . . . . . . . . . . . . . 58 . . . . . . . . . . . . . . . . . . . . . . . . . Roasting Big Game 61 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sausage 96 • 001-057_41307.indd 4 6/24/14 12:44 PM 001-057_C71027.indd 4 7/7/14 12:10 PM ((FFooggrraa 3399))JJoobb::0066--4411330077 TTiittllee::MMBBII--DDrreessssiinngg CCooookkiinngg WWiilldd GGaammee (Text) 0 7 - C 7 1 0 2 7 ##117755 DDttpp::222255 PPaaggee::44 • . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Mincemeat 101 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Corning 102 Chapter 3 COOKING SMALL GAME . . . . . . . . . . . . . . . . . . . . 104 Chapter 4 COOKING UPLAND GAME BIRDS . . . . . . . . . . . . . . . 122 . . . . . . . . . . . . . . . . . . Roasting Upland Game Birds 124 Chapter 5 COOKING WATERFOWL . . . . . . . . . . . . . . . . . . . . . 156 Chapter 6 STUFFING, STOCK, SAUCES & MARINADES, AND SMOKING . . . . . . . . . . . . . . . . . . . . . . . . . . 178 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Stuffing 180 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Stock 183 . . . . . . . . . . . . . . . . . . . . . . . Sauces & Marinades 186 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Smoking 191 NUTRITIONAL CHART . . . . . . . . . . . . . . . . . . . . . 198 INDEX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 204 • 001-057_41307.indd 5 6/24/14 12:44 PM 001-057_41307.indd 5 6/24/14 12:44 PM ((FFooggrraa 3399))JJoobb::0066--4411330077 TTiittllee::MMBBII--DDrreessssiinngg CCooookkiinngg WWiilldd GGaammee (Text) ##117755 DDttpp::222255 PPaaggee::55 • INTRODUCTION • 001-057_41307.indd 6 6/24/14 12:44 PM 001-057_41307.indd 6 6/24/14 12:44 PM ((FFooggrraa 3399))JJoobb::0066--4411330077 TTiittllee::MMBBII--DDrreessssiinngg CCooookkiinngg WWiilldd GGaammee (Text) ##117755 DDttpp::222255 PPaaggee::66 • • With increasing availability of farm-raised birds and venison in supermarkets and specialty shops, game is on the menu more than ever. Elegant game dinners command high prices at trendy restaurants. And as the popularity of farm-raised game increases, hunters find that the truly wild game they take in the field is appreciated by more people. Unlike domestic animals, wild game has never been fed with chemicals, nor is it exposed to dangerous bacteria like so much commercial poultry and livestock. Wild game truly is a priceless treat. But game dinners often fall short of their potential. Fearing a “wild” taste, many cooks soak the meat in saltwater and pre- pare it with strong seasonings that disguise the natural flavor. Or, they prepare it like domestic meat and are disappointed when it comes out tough and dry. And if the game has been handled improperly in the field, it may have an off taste regardless of how well it is prepared. • 7 • 001-057_41307.indd 7 6/24/14 12:44 PM 001-057_41307.indd 7 6/24/14 12:44 PM ((FFooggrraa 3399))JJoobb::0066--4411330077 TTiittllee::MMBBII--DDrreessssiinngg CCooookkiinngg WWiilldd GGaammee (Text) ##117755 DDttpp::222255 PPaaggee::77 8 Introduction This book will help you avoid these pit- pressure-cook rabbits and squirrels so the falls. The first chapter shows you how to meat is tender and delicious, as well as how care for every kind of game after it’s down. to roast a goose with baked apples and even You’ll learn how to field-dress and transport how to barbecue partridge on a rotisserie. big game, and how to hang, age, and skin in. There are also recipes for sauces, stuff- The section on butchering and boning big ings, and marinades to complement game game features complete yet concise step-by- dishes. An instructive section shows you step photos that teach you to process your how to get the most from your game by own game, assuring that you get exactly making stock and from the bones. The final what you want from your big-game harvest. chapter covers hot- and cold-smoking tech- You’ll also find step-by-step direc- niques, including a method for making tra- tions for  dressing and portioning small ditional venison jerky. game, upland game birds, and waterfowl. Every recipe in this book has been Everything is covered, from wet- and dry- thoroughly tested by professional home plucking birds to skinning squirrels. The economists. The recipe styles range from chapter concludes with a comprehensive traditional to contemporary, but all have one guide to freezing wild game that shows thing in common: they highlight the natu- proven ways of packaging to prevent freezer ral, distinctive flavor of the game. burn, including techniques for water- Because wild game is harder to come by packing game and wrapping odd-shaped than domestic meat (and purchased farm- cuts like ribs. raised game is expensive), it pays to prepare The chapter on cooking big game fea- it with the finest ingredients available. If tures more than fifty tempting recipes, fresh herbs are available, substitute them including time-tested favorites like chicken- for the dried herbs listed, simply doubling fried venison steak and big-game pot roast, the amount. And when a recipe calls for as well as heritage recipes for corned big wine, use a good table wine. If you prefer to game, big-game mincemeat, and big-game make the recipes non-alcoholic, use broth of sausage. Helpful photo sequences make it water instead. easy to butterfly steaks, prepare a rolled, Reading through this book before your stuffed venison roast, or bake a tasty big- next hunt and referring to it in seasons to game pie. come is sure to help you make the most of The next three chapters cover mouth- your wild harvest. The savory game dishes watering recipes for small game, upland you prepare will be as memorable as the birds, and waterfowl. You’ll learn how to hunts that made them possible. 001-057_41307.indd 8 6/24/14 12:44 PM 001-057_41307.indd 8 6/24/14 12:44 PM ((FFooggrraa 3399))JJoobb::0066--4411330077 TTiittllee::MMBBII--DDrreessssiinngg CCooookkiinngg WWiilldd GGaammee (Text) ##117755 DDttpp::222255 PPaaggee::88