The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler

August 25, 2019 - Comment

From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes “As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern When Steven Rinella hears from fans of his MeatEater

From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes

“As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern

When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals.

Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. 
Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. 
Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. 
Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. 
Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. 
Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. 
Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators.   

Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs.

“Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri

“[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review)

Comments

Anonymous says:

Great content below average book . I really enjoy Steve Rinella for so many reasons, I have watched all the shows and listen to the podcasts on a weekly basis. His new book is very educational and I love the way it is layed out. Every sportsman should own a copy. So why Three stars? Why not 5? I bet the publishers Spiegal &Grau promised Steve a lot and in turn took a lot of commission for their greatness. Three stars is because this is the only book I have ever purchased that had real quality control issues. All the…

Anonymous says:

Awesome content, poor quality control at the printer I haven’t purchased a book in about a decade (school text books aside) so I was absolutely ecstatic to get this book. I’m a huge Joe Rogan Experience fan and love Meat Eater on Netflix so I was really looking forward to this book coming out. It arrived promptly and immediately I was upset to find the pages warped BADLY. I set the book under a heavy box in an attempt to flatten out the wavy pages. No fix. Ordered a replacement book and the EXACT SAME issue. This is not a negative review of the…

Anonymous says:

Buffalo Squirrel “Wigs” An amazing book. Just wow. The pictures alone are breathtaking. We used the Buffalo squirrel recipe to make a wild appetizer for our Thanksgiving dinner and it was a huge hit. Friends who were reluctant to try the neighborhood squirrels I harvested were very impressed with how they turned out and so am I. Already ordered a second one to give away.

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