Griffiths J. Afield. A Chef’s Guide to Preparing and Cooking Wild Game and Fish

Welcome Books, 2012. — 276 p. — ISBN: 978-1-59962-114-2.Language: English
Quality: Scanned pages + recognized text layer
A guide to cooking freshly caught game and fish - from tips
on preserving and cutting up to simple and not so simple recipes. With color photos.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.Foreword by Andrew Zimmern
Introduction by Jesse Griffiths
Dove & Snipe
Dove: Opening Day
Plucking Doves
Simple Grilled Doves
Rice with Gizzards, Hearts, and Livers
Braised Greens
Stuffed Doves
Bad-Day Dove Risotto
Snipe: A Good Day on the Marsh
Roasted Snipe
Potatoes Anna
Hot Fried Birds
Creek Fishing
Hunting Fish
Whole Grilled Fish
Making Mayonnaise
Cleaning Catfish
Smoked Catfish Terrine
Frying Fish: Beer Batter, Mustard Batter,
Cornmeal Dredge
Coleslaw
Surf Fishing
Whiting on the Beach
Whole Grilled Whiting with Carrot-Top
Sauce
The Half-Shell Technique
Half-Shell Tacos
Fish and Oyster Stew with Salted Wild
Boar Belly
Smoked Mullet Salad with Apples
Arroz Abanda
Fish Soup
Aïoli
Flounder & Crab
Flounder: The Bay at Night
Filleting Flounder
Baked Flounder with Parsnips and
Carrots
Sautéed Flounder with Chard and
Raisins
Preparing Flounder for Stuffing 88
Roasted Whole Flounder with Herbs and
Potatoes
Cooking with Fresh Herbs
Crab: Simplicity Defined
Picking Crabs
Crab Posole
Pasta with Crab, Basil, and Garlic
Feral Hog
The Hog Highway
Field Dressing Large Game
Butchering a Feral Hog
Smothered Boar Chops
Anise Brine
Wild Boar Carnitas
Jalapeño Salsa
Cheater Ribs
Wild Boar Petit Salé
Pickled Onions 119
Roasted Whole Baby Hog
Sausage & Charcuterie
A Nice Fat Sow
Morgan’s Wild Boar Pancetta
Venison Bresaola
Dove Terrine
Goose Liver Pâté
Salted Wild Boar Belly
Wild Boar Rillettes
Making Sausage
Venison Breakfast Sausage
Wild Boar Chorizo
Wild Boar and Dark Beer Sausage
Venison Chaurice
Smoked Goose Sausage
Dry-Cured Sausage
Deer & Turkey
Targets of Opportunity
The Gambrel Method
Storing Large Game Before Processing
Butchering a Deer
Stuffed Venison Flank
Venison Barbacoa
Venison Tartare
Venison Neck Osso Buco
Venison Chili
Making Stock
Venison or Feral Hog Stock
Game Bird Stock
Venison Salpicon
Grilled Venison Loin with Horseradish
Cream
Onion Soup with Venison Shanks
Venison Moussaka
Venison Burgers
Sautéed Venison Liver
Grilled Venison Heart
Butchering Turkeys
Turkey Cutlets with Mushroom Gravy
Turkey Potpie
Tomato-Braised Turkey Legs
Game Bird Polenta
Duck & Goose
Duck: The Well-Kept Secret
Plucking Ducks
Butchering a Duck or Goose
Roasted Duck with Tangerines
Red Wine Brine
Onion and Sage Dressing
Duck Yakitori
Pickled Radish
Teal in a Jar
Duck and Oyster Gumbo
Duck Tikka Masala
Goose: Over the Decoys
Confit
Salade de Gesiers
Goose Leg Confit with Potatoes
Sarladaise
Rabbit & Squirrel
Rabbit: One is Enough
Cleaning Rabbits and Squirrels
Butchering Rabbits and Squirrels
Fried Rabbit
Rabbit in Pipian Sauce
Pappardelle with Rabbit, Muscat,
and Cream
Squirrel: Three for Three
Squirrel Cooked over a Campfire
Squirrel with Herb Dumplings
The Spring Run
White Bass: Go to the Fish
Filleting Panfish
White Bass Roe in Brown Butter
White Bass Escabèche
White Bass Veracruzana
Sautéed Zucchini
Crappie: The Night Bite
Crappie Croquettes
Gratin of Crappie and PotatoesSuggested Reading