Cook the wild game you love to hunt in the easiest and most delicious way possible-with your Instant Pot! The Wild Game Instant Pot gives you over 70 recipes and tips plus 30 photographs of preparing wild game with ease and skill.
It's easy to see why everyone loves the Instant Pot. It saves work in the kitchen after a day hunting, without sacrificing results-you still end up with delicious, fall-off-the-bone meat. Because wild game tends to be much leaner than store-bought cuts of meat, slow and low cooking-hallmark of the Instant Pot-is often essential to creating tender and tasty dinners. The rumours are all true-the Instant Pot is a game changer in your kitchen.
Prepare the most popular types of big game, small game, upland birds, and waterfowl, such as venison, turkey, pheasant, duck, goose, rabbit, and more, all featured in delicious recipes for breakfast and brunch, appetisers, soups, stews, chilis, side dishes, and other easy-to-cook entrees. Hunters and cooks will return to this cookbook again and again for fantastic dishes for every occasion.
By:
Beverly Hudson
Imprint: Voyageur Press
Country of Publication: United States
Dimensions:
Height: 254mm,
Width: 203mm,
ISBN: 9780760369241
ISBN 10: 0760369240
Pages: 160
Publication Date: 29 September 2020
Audience:
General/trade
,
ELT Advanced
Format: Paperback
Publisher's Status: Active
Introduction Chapter 1: Sandwiches and Such Wild Boar Burritos Sloppy Does Italian Garlic Hoagies Venison Cheese Steak Sandwiches Blue-Plate Special: Open-Faced Turkey Sandwiches Moose Au Jus (French Dip) Chapter 2: Soups and Chili Pheasant and Noodle Soup Mexican Pheasant Chowder Scotch Broth with Wild Sheep Thai Pheasant Soup Duck and Sausage Gumbo Lentil and Upland Gamebird Soup Steak and Barley Soup Turkey and Wild Rice Soup Bear Borscht Taco Soup Chili-Mac Steak 'n' Beans Venison Chili Texas Pride Chili Venison Stock Gamebird Stock Chapter 3: Big Game Main Dishes Venison Roast with Root Vegetables and Herbs Venison-Mushroom Stroganoff Three-Bean Casserole with Venison Meatballs and Marinara Sauce Swedish Meatballs Steaks with Wine and Brandy Sweet and Savory Round Steaks Italian Venison Stew Southwestern Venison Stew Sweet and Tangy Asian-Style Venison Stuffed Venison Rolls Classic Venison Pot Roast Simple Sauerbraten Savory Boar Roast with Apples Venison Roast Braised with Grenadine Venison Picadillo Barbecue Venison Ribs Honey-Sweet Wild Boar Ribs Chapter 4: Small Game Main Dishes Rabbit and Hominy Stew Rabbit with Sweet Red Peppers Sweet and Sour Rabbit Creamy Mushroom Squirrel Bake Squirrel or Rabbit with Mustard Country-Style Squirrel Stew Classic Brunswick Stew Chapter 5: Gamebird Main Dishes Honey-Mustard Pheasant Pheasant Braised with Whole Garlic Pheasant and Dumplings Curried Pheasant or Turkey Small Birds with Sherry and Mushrooms Birds and Biscuits Partridge with Apples and Bacon Black Bean, Pumpkin, and Gamebird Stew Pheasant Legs Cacciatore Goose-Stuffed Peppers Duck or Goose Cassoulet Duck or Goose and Dressing Shredded Duck Enchiladas Orange-Sauced Duck Chapter 6: On the Side German-Style Potato Salad Baked Beans with Smoked Sausage Easy Rice Pilaf Easy Acorn Squash Late-Summer Succotash Instant Pot Dressing Chapter 7: Party Time Party Nachos with Venison Manhattan-Style Wild Boar or Javelina Chunks Venison Sausage Pizza Dip Sweet and Sour Meatballs Mulled Cranberry-Apple Cider Hot Spiced Wine Appendices Recipe Index Index
Teresa Marrone is a writer, editor, and home chef specialising in country cooking and cooking wild game. She has authored several cookbooks, including Cookin Wild Game, Abundantly Wild, and The Back-Country Kitchen. Teresa lives in Minneapolis, MN.
