Afield
Год: 2012
Автор: Jesse Griffiths
Издательство: Welcome Books
ISBN: 978-1-59962-114-2
Язык: Английский
Формат: PDF
Качество: Отсканированные страницы + слой распознанного текста
Интерактивное оглавление: Нет
Количество страниц: 276
Описание:
Born from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables. Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish is at once a manifesto for this movement and a manual packed with everything the new hunter needs to know. Wild foods, when managed responsibly, are sustainable, ethical, and delicious, and author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game with 85 mouthwatering recipes.
Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement. Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more. Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, Afield takes the reader along for the hunt, from duck and dove to deer and wild hog.
Руководство по приготовлению свежедобытой дичи и рыбы - от советов по сохранению-разделке до простых и не очень рецептов. С цветными фото.
Оглавление
Contents
Foreword by Andrew Zimmern 6
Introduction by Jesse Griffiths 9
Dove & Snipe
Dove: Opening Day 13
Plucking Doves 20
Simple Grilled Doves 24
Rice with Gizzards, Hearts, and Livers 26
Braised Greens 27
Stuffed Doves 28
Bad-Day Dove Risotto 31
Snipe: A Good Day on the Marsh 32
Roasted Snipe 38
Potatoes Anna 38
Hot Fried Birds 40
Creek Fishing
Hunting Fish 43
Whole Grilled Fish 52
Making Mayonnaise 54
Cleaning Catfish 55
Smoked Catfish Terrine 56
Frying Fish: Beer Batter, Mustard Batter,
Cornmeal Dredge 59
Coleslaw 61
Surf Fishing
Whiting on the Beach 63
Whole Grilled Whiting with Carrot-Top
Sauce 68
The Half-Shell Technique 69
Half-Shell Tacos 70
Fish and Oyster Stew with Salted Wild
Boar Belly 72
Smoked Mullet Salad with Apples 73
Arroz Abanda 75
Fish Soup 76
Aïoli 76
Flounder & Crab
Flounder: The Bay at Night 79
Filleting Flounder 82
Baked Flounder with Parsnips and
Carrots 84
Sautéed Flounder with Chard and
Raisins 86
Preparing Flounder for Stuffing 88
Roasted Whole Flounder with Herbs and
Potatoes 90
Cooking with Fresh Herbs 90
Crab: Simplicity Defined 92
Picking Crabs 94
Crab Posole 96
Pasta with Crab, Basil, and Garlic 97
Feral Hog
The Hog Highway 99
Field Dressing Large Game 102
Butchering a Feral Hog 108
Smothered Boar Chops 112
Anise Brine 112
Wild Boar Carnitas 114
Jalapeño Salsa 114
Cheater Ribs 116
Wild Boar Petit Salé 119
Pickled Onions 119
Roasted Whole Baby Hog 120
Sausage & Charcuterie
A Nice Fat Sow 123
Morgan’s Wild Boar Pancetta 126
Venison Bresaola 128
Dove Terrine 131
Goose Liver Pâté 132
Salted Wild Boar Belly 134
Wild Boar Rillettes 135
Making Sausage 136
Venison Breakfast Sausage 140
Wild Boar Chorizo 141
Wild Boar and Dark Beer Sausage 142
Venison Chaurice 143
Smoked Goose Sausage 144
Dry-Cured Sausage 146
Deer & Turkey
Targets of Opportunity 149
The Gambrel Method 156
Storing Large Game Before Processing 161
Butchering a Deer 162
Stuffed Venison Flank 166
Venison Barbacoa 168
Venison Tartare 169
Venison Neck Osso Buco 170
Venison Chili 172
Making Stock 173
Venison or Feral Hog Stock 173
Game Bird Stock 173
Venison Salpicon 174
Grilled Venison Loin with Horseradish
Cream 175
Onion Soup with Venison Shanks 177
Venison Moussaka 178
Venison Burgers 180
Sautéed Venison Liver 182
Grilled Venison Heart 184
Butchering Turkeys 186
Turkey Cutlets with Mushroom Gravy 191
Turkey Potpie 192
Tomato-Braised Turkey Legs 194
Game Bird Polenta 194
Duck & Goose
Duck: The Well-Kept Secret 197
Plucking Ducks 204
Butchering a Duck or Goose 208
Roasted Duck with Tangerines 210
Red Wine Brine 211
Onion and Sage Dressing 211
Duck Yakitori 212
Pickled Radish 212
Teal in a Jar 215
Duck and Oyster Gumbo 216
Duck Tikka Masala 217
Goose: Over the Decoys 218
Confit 220
Salade de Gesiers 222
Goose Leg Confit with Potatoes
Sarladaise 222
Rabbit & Squirrel
Rabbit: One is Enough 225
Cleaning Rabbits and Squirrels 228
Butchering Rabbits and Squirrels 229
Fried Rabbit 230
Rabbit in Pipian Sauce 231
Pappardelle with Rabbit, Muscat,
and Cream 232
Squirrel: Three for Three 234
Squirrel Cooked over a Campfire 236
Squirrel with Herb Dumplings 238
The Spring Run
White Bass: Go to the Fish 241
Filleting Panfish 248
White Bass Roe in Brown Butter 250
White Bass Escabèche 251
White Bass Veracruzana 252
Sautéed Zucchini 252
Crappie: The Night Bite 255
Crappie Croquettes 262
Gratin of Crappie and Potatoes 264
Index 266
Suggested Reading 270
Acknowledgments 271
