Since 1887, the Boone and Crockett Club has been well known for publishing books on big-game trophy records, hunting, history and conservation. But this cookbook, the first for B&C, has met with acclaim spanning from hunters to foodies, and you can enter to win one by clicking here.
The 8.25x10.25-inch book features an extensive section on wild game processing. Using clear, color photos as a step-by-step guide to properly butchering everything from deer to ducks, these pages offer at least a few new tricks for every hunter and angler to maximize enjoyment from their hard-earned game and fish.
Each copy comes with a large poster that maps all the different cuts of meat on a big-game carcass. And on the reverse side of the poster are best cooking practices for turkey, duck, squirrel, rabbit and salmon, as well as five key steps to skinning an elk.
The book offers practical new twists on age-old favorites like venison chili and fried fish, and also guides cooks on decidedly modern, upscale endeavors such as spinach and ricotta gnudi with marsala stewed rabbit ragu. “Wild Gourmet” features recipes from Emeril Lagasse, Scott Leysath, Hank Shaw and many others, and it even suggests wine pairings, all submitted my third-generation Napa winemaker and B&C member Marc Mondavi.
P.S. Did you know North American Hunter has an online store?