the sporting chefs better venison cookbook

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The Sporting Chef S Better Venison Cookbook

Author : Scott Leysath
ISBN : 9781440234576
Genre : Cooking
File Size : 84. 26 MB
Format : PDF, ePub, Mobi
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Scott Leysath has a mission: to give you venison recipes you'll use again and again. Nothing makes him happier than a cookbook full of food stains and hand-written notes. This book features 100 of his favorites, from appetizers, salads, soups and stews, stovetop dishes, great grilled venison and more. If you long for better-tasting venison, you're in for a treat. Known as The Sporting Chef, Scott is America's leading authority on the proper preparation of fish and game. He has worked in the food industry since 1978. His first television show, The Sporting Chef, has been syndicated worldwide since 2003. His second show, HuntFishCook, has aired throughout the United States and Canada since 2005. And his newest show, Dead Meat, takes him across North America in search of folks who hunt, fish, trap and cook unusual creatures. He's also the cooking editor for Ducks Unlimited magazine.

The Sporting Chef S Favorite Wild Game Recipes

Author : Scott Leysath
ISBN : 1886571503
Genre : Cooking
File Size : 37. 72 MB
Format : PDF, Mobi
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New Camping Section added. 300 Wild Game Recipes. Lots of professional suggestions for great wild game cooking results. Scott Leysath's Favorite Wild Game recipe book has been one of the bestselling wild game cookbooks of all time. Scott is the official chef for Ducks Unlimiited and many state waterfowl associations from South Carolina to California, as well as being connected with hunting and fishing organizations. Recipes include a wide variety of fish, upland game, big game, fowl and sauces that have won gold ribbons. Leysath is also on TV at Accomplished Restaurateur, Chef, Author and Personality Experience ranges form corporate management of a chain of Western US restaurants to owning his own popular restaurant and catering enterprises in Sacramento, California. In addition to offering sensational domestic wild game dishes on his menus, Scott prepared irresistible entrees for customers who would bring their game to the restaurant to learn how to do it the right way. His cookbook is in its seventh printing and continues to receive rave reviews across the country. Scott also hosted two nationally-distributed cooking videos and can be seen and heard regularly on several radio and television programs. He spent four years on both sides of the camera on HGTV's 'Home Grown Cooking' with Paul James. When not cooking with the show's host or offering insightful cooking tips on camera, Scott served as Executive Chef behind-the-scenes. Scott has found his niche in gourmet fish and game cooking and has become the premier authority on the subject. Scott Leysath has served as official chef for Ducks Unlimited, the California Waterfowl Association, and other state waterfowl associations for many years. He currently hosts a popular TV cooking show titled, "HuntFishCook." Scott owned Silver Sage Catering and a restaurant in Sacramento. For the past two decades he has chefed for special groups, conventions, associations and believe it or not weddings. "Scott Leysath is himself a sportsman who understands the satisfaction of the chase. . .and the sauces and marinades that transform an ordinary dish into something special."-Sports Afield. "He's practically a crusader when it comes to teaching fellow hunters and fishermen how to make tasty use of what they catch."-The Post & Courier, Charleston, SC. "Viewers Choice Favorite On Airi Personality," - The Sportsman Channels "As one of the leading authorities on wild game cooking, Scott Leysath can make virtually anything wearing fur, feathers or fins come deliciously alive."-The Denver Post Look for Scott's new cable TV show: "Dead Meat."

The Wild Chef

Author : Jonathan Miles
ISBN : 1616285478
Genre : Cooking
File Size : 55. 21 MB
Format : PDF, Docs
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Field & Stream magazine’s Jonathan Miles brings us from field to table with the best recipes, techniques, and tools from his hugely popular column, along with new content for every wild game fan and budding hunter-chef. Learn how to butcher and braise, forage and flavor, and cook the best food your campsite or home kitchen has ever seen. A wild game cookbook for every hunter—from the aspiring chef to the seasoned shot who does his own butchering—this collection of at-home and in-the-field recipes and kitchen tricks is everything that a modern wild game cookbook should be. Organized seasonally, The Wild Chef brings the reader over 130 recipes, tips, techniques, and tools of the trade from the magazine’s writers and editors, including new content from "Wild Chef” columnist and award-winning writer Jonathan Miles, the ever-popular Field & Stream “Wild Chef” blog, and recipes from first-rate chefs and top-tier restaurants across the world. This cookbook delivers a contemporary take on traditional wild-game fare, updating game and fish cookery to reflect the monumental changes in American dining and cooking that have occurred over the past few decades. Table of Contents: FALL Venison Tenderloin | Thanksgiving Wild Turkey | Venison Sausage, Apple & Cranberry Dressing | Hungarian Fisherman’s Soup | Field Dressing & Aging Deer | Venison Shoulder Roast with Wild Mushrooms | Buttermilk-Poached Walleye | Dress Up Your Venison | Venison & Pumpkin Curry | Wild Boar Stew | Essential Kitchen Tools | Cider-Braised Rabbit | Salt-Crusted Fish | Butchering Deer | Venison-Stuffed Tamales | The Joy of Squirrels | Squirrel, Biscuits, & Gravy | Grill-Roasted Fish | Partridge Two Ways | Irish Angler’s Pie | Venison Pierogi | Adventures in Venison | Grilled Marinated Venison Heart | Seared Venison Liver | Venison Steak & Kidney Empanadas | Braised Venison Tongue | Buttermilk-Fried Quail | Blackened Venison Steaks | Root Beer–Glazed Duck | Seared Pheasant Breasts WINTER Venison Backstrap with Red Pears | Wild Game Ravioli | Braised Rabbit with Rosemary | Field Dressing Small Game | Wild Game Mincemeat Cobbler | Roasted Grouse with Mushrooms & Bacon | Essential Salts | Duck Prosciutto | Elk & Toasted Chile Stew | Roasted Goose with Cranberry, Oyster & Chestnut Stuffing | Citrus-Glazed Fish | Roasted Leg of Venison | Venison Osso Buco | Butchering Birds | Duck Salmi | Braised & Barbecued Venison Ribs | Venison Nachos | Goose Leg Sliders | Braised Squirrel | Moose Stew | Venison Cassoulet | History of Chili | Ultimate Camp Chili | Mary of Agreda’s Chili | Christmas (Beer-Can) Goose | Stewed Duck with Apples & Turnips | Rabbit Sott’olio | Elk Carbonnade | Backcountry Paella | The Ice Fisherman’s Breakfast SPRING Trout, Fiddlehead Ferns & Scrambled Eggs | Freezer-Raid Gumbo | Black Bear Empanadas | Little Fish, Big Flavor | Ultimate Fried Bream | Oat-Crusted Trout with Stovies | Prepping Your Catch | Pickled Pike | Wild-Game Banh Mi | Essential Knives | Wild Turkey Potpie | Deer Dogs with Pea Soup Sauce | Hawaiian Fish Jerky | Largemouth Bass Tacos | Wild Turkey Roulades | Morels: The Turkey Hunter’s Mushroom | Turkey Soup with Morels | Braised Bear Shanks | Green Chile Venison Stew | Trout on a Nail | Wild Turkey Scallops | Fix the Perfect Shore Lunch | Panfish Chowder SUMMER Venison Sliders | The Lake Erie Monster | Essential Camp Kitchen Gear | Salmon Kebabs with Horseradish Butter | Grilled Venison Backstrap with Deer Rub | The Montauk Burger | Deckside Ceviche | Open Fire Cooking | Grilled Dove Pizza | Perfectly Grilled Whole Fish | Doves from Hell | The Willow Skillet | Trucker’s Rice with Venison Jerky | Fried Crappie | Eat More Bass | Pan-Roasted Largemouth Bass | Wok-Steamed Whole Fish | The Ultimate Summer Gig | Cedar-Roasted Char | Whole Fried Catfish with Green Onions | Butter-Braised Fish | The Sweet Life

We Kill It We Grill It

Author : Publisher of Deer & Deer Hunting
ISBN : 9781440230837
Genre : Sports & Recreation
File Size : 54. 14 MB
Format : PDF, Kindle
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This collection of favorite recipes from Deer & Deer Hunting readers contains 165 of the very best flame-teased venison flavors. These are fast, easy, family-favorites you can produce on your own grill without a chef's pedigree. The collection comes from all regions of the country and features a bonus chapter from the Hunting Pro Staff of Mathews Inc., the largest bow manufacturer in the world. These folks live and breathe deer hunting and they know how to wow the crowds with tasty, grilled venison treats.

The 4 Hour Chef

Author : Timothy Ferriss
ISBN : 9780547884592
Genre : Cooking
File Size : 79. 91 MB
Format : PDF
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Presents a practical but unusual guide to mastering food and cooking featuring recipes and cooking tricks from world-renowned chefs.

Buck Buck Moose

Author : Hank Shaw
ISBN : 099694480X
Genre :
File Size : 38. 89 MB
Format : PDF, Mobi
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A comprehensive venison cookbook that focuses on techniques and recipes for the whole animal, taken from a global perspective.

Deer Burger Cookbook

Author : Rick Black
ISBN : 0811732878
Genre : Cooking
File Size : 76. 58 MB
Format : PDF, ePub
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Soups and stews, chilies, venison casseroles, jerky and sausages, deer balls, deer loaf 136 recipes including Deer in the Cabbage Soup, Hunting Lodge Stew, Deer in the Beer Chili, Travis's Deer Camp Breakfast, Whitetail County Venison Sausage, Sloppy Does Written by a hunter who knows from experience how to cook with deer burger at home and in camp, Deer Burger Cookbook answers a question every hunter has asked: "What do I do with all this deer burger?" With his trademark down-home sense of humor, Cousin Rick Black shares a wide variety of deer burger recipes, so you'll never get bored eating the same old chili and jerky. Black even reveals his award-winning family bratwurst recipe. Techniques and flavors borrowed from Mexico and Jamaica spice things up, and the book also includes recipes for large crowds.

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