By Jesse Griffiths

2012 IPPY Bronze Award within the Cookbook class (Independent writer ebook Awards)
ForeWord reports 2012 booklet of the yr Award Finalist (TBA)
2013 James Beard origin booklet Awards, Nominee Finalist

Born from the rules of the neighborhood nutrition circulation, progressively more individuals are returning to looking and getting ready fish and video game for his or her domestic tables. Afield: A Chef's advisor to getting ready and Cooking Wild video game and Fish is instantaneously a manifesto for this flow and a handbook filled with every thing the hot hunter must know.  Wild meals, whilst controlled responsibly, are sustainable, moral, and scrumptious, and writer Jesse Griffiths combines conventional equipment of searching, butchering, and getting ready fish and video game with eighty five mouthwatering recipes.

Afield throws open the doorways of box dressing for amateur and skilled hunters alike, delivering the information for the following logical step within the neighborhood, sustainable foodstuff movement.  Stemming from a dedication to in the community grown greens and nose-to-tail cooking, Griffiths is a professional consultant in this journey of culture and style, supplying a mixture of searching classes, butchery tools, recipes, together with the best way to scale, fresh, stuff, fillet, epidermis, braise, fry and extra. Fellow looking fanatic and foodstuff photographer Jody Horton takes you into the sphere, follows Griffiths step by step alongside the best way after which will give you beautiful plate photo of the completed feasts. jam-packed with descriptive tales and pictures, Afield takes the reader alongside for the search, from duck and dove to deer and wild hog.

Game and fish include:
Doves, Deer, Hogs, Squirrel, Rabbits, geese, ducks, Turkey, Flounder, White Bass, Crabs, Catfish, and extra.

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Extra info for Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish

Sample text

Add water, if needed, to give the mayonnaise a creamy, not-too-stiff consistency. Add chopped herbs or other garnish. Serve immediately, or refrigerate for up to 2 days. A f i e l d Cleaning Catfish The leathery skin of a catfish demands a different approach to cleaning. By first skinning the catfish, you can then either fillet it easily or leave it whole—but gutted—for frying that way, which is a stellar preparation for creek cats in the 14- to 16-inch range. Use the Cornmeal Dredge (page 61) for this, and serve with coleslaw, beans, and beer.

Eat fried fish immediately, with beer, coleslaw, and cold pickles. Beer Batter Obviously, the beer will influence the outcome of the batter. Experiment with different beers—dark beers can be excellent in this application. 1½ pounds medium or small fish fillets Kosher salt 12 ounces cold beer 2 cups all-purpose flour Lard or oil, for frying 1. Season the fillets with salt. 2. Mix the beer and flour until just blended, then refrigerate until cold. 3. Heat 4 inches of oil in a fryer or large pot to 375°F.

Mayonnaise is an emulsion of eggs and oil, and can be achieved quickly and with wholesome ingredients if you make your own. Start with great eggs from healthy chickens (there is a risk with eating raw eggs), preferably ones that have foraged on plenty of grass and vegetable scraps. Add horseradish, chopped fresh herbs, chopped pickles, capers, or onion to mayonnaise for a little variation. 1 2 3 Tools needed: a bowl, a whisk, and a cup with a pour spout 1 egg, plus 1 egg yolk, from reputable chickens 1 cup olive oil 1 cup neutral oil, such as safflower, canola or grape seed Juice of 1 lemon Salt Makes 2 cups 54 1.

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Afield: A Chef's Guide to Preparing and Cooking Wild Game by Jesse Griffiths
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