title: Wild About Game: 150 Recipes for Cooking Farm-Raised and Wild Game - from Alligator and Antelope to Venison and Wild Turkey
author:  Janie Hibler 
description: With growing interest in game as a source of red meat often lower in cholesterol than that of standard cattle, the need for some serious guides to cooking these nonstandard foods becomes all the more important. Elk, which used to be available only to hunters, is now farmed in New Zealand and imported into the U.S. And virtually everyone has seen both buffalo and ostrich offered for sale in supermarkets. Most of these meats require special handling, since they can't always be cooked just the same as beef. Hibler offers good advice on how to make the best of a boar chop or a loin of antelope. Side dishes that complement game's stronger flavors receive careful attention, and the buttermilk mashed potatoes seasoned with chives would fit well on any dinner table. Libraries near hunting areas will especially profit from this book's helpful information on all manner of wild game. <i>Mark Knoblauch</i>
zlib_text: NEBRASKAland Magazine
  
  Digitized by the Internet Archive
  in 2009
  http://www.archive.org/details/nebraskalandmagaOOIinc
  
  NEBRASKAland Magazine
  WILD GAME
  COOKBOOK
  
  Contents
  Introduction
  vii
  Big Game
  l
  Venison
  5
  Pronghorn (antelope)
  21
  Elk
  25
  Bighorn Sheep
  29
  Game Birds
  35
  Pheasant
  37
  Quail
  51
  Grouse
  57
  Dove
  63
  Wild Turkey
  69
  Snipe, Woodcock, Rail
  75
  Small Mammals
  77
  Rabbit
  78
  Squirrel
  87
  Waterfowl
  91
  Duck
  93
  Goose
  105
  Fish
  Ill
  Panfish
  113
  Bass
  117
  Catfish
  119
  Bullhead
  122
  Walleye
  123
  Pike
  125
  Trout
  127
  Carp
  129
  Fish Fixin's
  132
  
  137
  Field to Kitchen
  ^^38
  After the Hunt
  ;^38
  Field Care of Mammals
  ^^q
  Field Care of Fish
  -^^3
  Field Care of Birds
  ^^^
  Determining the Age of Your Game
  ^.............146
  Aging Wild Game
  -j^^C)
  Tools of the Trade
  '
  ^^^
  Kitchen Knives
  -^^2
  Cast-iron Cookware
  ....155
  Dutch Ovens
  ;^57
  Enhancing Flavors
  "
  -^57
  Herbs and Spices
  -^^j
  Cooking Oils and Fats
  ^^3
  Fragrant Lillies
  i^^
  Marinades
  ]^54
  Wild Edibles
  i(f/
  In the Kitchen
  '''
  1^7
  Larding and Barding
  -^^g
  Roasting 