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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
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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
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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
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•
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
•
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•
. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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
•
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•
INTRODUCTION
•
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•
•
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
•
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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.
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