|
|
 Author Name: Jay Langston & Kate Baird, Editors
Title: WILD ABOUT GAME BIRDS
Binding: Hardcover
Type: BOOK
Publisher: STOEGER INDUSTRIES
ISBN Number: 0883172410 / 9780883172414
Seller ID: 1061516
From very simple to highly elaborate, from traditional to exotic, from everyday meals to special occasions, there's something for every taste. 60+ original recipes for N. America's game birds. 9x9 inches, 128 pgs.
'The second in a six-volume set, Wild about Game Birds features more than 60 original recipes for North America's most popular game birds. Wild about Game Birds highlights recipes for quail, pheasant, wild turkey, grouse, chucker, sharp-tailed grouse and Hungarian partridge.
Try mouth-watering new recipes such as Maple-Glazed Quail with Pink Grapefruit, Roast Pheasant with Hazelnut Butter, Wild Turkey with Smoked Gouda Sauce, Roast Ruffed Grouse with Onion Relish, Grilled Chukar with Blackberries, Sharp-Tailed Grouse Stew with Lentils, Hungarian Partridge with Ginger and Lemon or Doves Stuffed with Ricotta and Spinach. Dazzling color photographs showcase these creative dishes and suggest attractive presentations to further whet your appetite.
This book contains delicious recipes that can be prepared with eight different types of wild game birds: quail, pheasant of the family Phasianidae, wild turkey, ruffed grouse, Chukar, sharp-tailed grouse, Hungarian partridge, and morning dove. You will learn many methods for preparing these game birds that enhance the flavor and maximize the tenderness of the meat. From the very simple to the highly elaborate, from the traditional to the exotic, from everyday meals to special occasions, there's something for every taste.
Game birds are considered poultry, which is a white meat, although the breast meat of game birds is darker in color. This is due to the muscles involved in flight: These birds, unlike their barnyard cousins, spend much time flying, so their muscles require more oxygen and red blood cells. This results in former flesh but does not affect the quality. The meat also has a more distinct taste than that of domestic poultry, but is more delicate than that of other kinds of wild game.
The quality of the meat is determined by the type of food the bird eats, the bird's age and the time of year it is bagged.
1. If the bird feeds on buds or bark, the meat will have a "woody" taste; if it feeds mainly on berries; it will be much milder.
2. The older the bird, the less tender the meat. The meat of older birds will be more tender if it is marinated, braised or simmered, or used to make terrines, p't's or tourtes, etc.
3. A bird bagged in early fall will be tastier because it will have been well nourished in spring and summer. Its meat will contain more fat and will therefore be more tender.
Not everyone appreciates the distinct flavor of game birds. It can be toned down by soaking the meat in milk or in a salt solution of 1 tablespoon salt to 4 cups water or a vinegar solution of 1 cup vinegar to 4 cups water. This procedure, which also tenderizes the meat, should be done one or two days before the meat is cooked. Unlike marinade, however, the liquid is discarded and not used for other purposes.
Game birds must be eviscerated within the hour after they are killed and refrigerated no more than a few hours later. (They will keep for two or three days in the coldest part of the refrigerator.) The meat deteriorates quickly and can spoil if it is not properly handled. That is why it should be cooked as soon as possible.
Some types of wild game birds are traditionally hung for four to 12 days to allow the proteins to break down, but this is becoming less and less popular. This procedure is said to tenderize the meat and allow it to 'get high.' Today, it is recommended to hang game birds for three to four days at most. A bird that has been badly damaged must not be hung because the meat may begin to decompose.
For longer storage, game birds can be frozen for up to six months. They must be thawed carefully: Thawing in the refrigerator can take six days, depending on the size of the bird. The bird can also be thawed in cold water if it is vacuum-packed. To do so safely, the water must be changed every 30 to 40 minutes so that it remains very cold, and the bird must be kept completely submerged. The microwave oven can also be used, but care must be taken not to cook the meat. When using these last two methods, the birds must be cooked as soon as they have thawed. The meat may be refrozen only after it has been cooked, never when it is uncooked.
Cooking methods are described in each of the sections.
It is possible to substitute one type of game bird for another by adjusting cooking times.
The bones can be used to make savory stocks.
Price =
23.95 USD |
|
Add to Shopping Cart
Tell A Friend About This Item |
|
|
|
<< Prev 1 2 3 4 5 6 7 8 9 10 Next >> Skip 100 >> |
|
|
|
