Wild About Game: 150 Recipes for Cooking Farm-Raised and Wild Game - from Alligator and Antelope to Venison and Wild Turkey (Hardcover)

by Janie Hibler (Author)

Editorial Reviews

From Booklist
With growing interest in game as a source of red meat often lower in cholesterol than that of standard cattle, the need for some serious guides to cooking these nonstandard foods becomes all the more important. Elk, which used to be available only to hunters, is now farmed in New Zealand and imported into the U.S. And virtually everyone has seen both buffalo and ostrich offered for sale in supermarkets. Most of these meats require special handling, since they can't always be cooked just the same as beef. Hibler offers good advice on how to make the best of a boar chop or a loin of antelope. Side dishes that complement game's stronger flavors receive careful attention, and the buttermilk mashed potatoes seasoned with chives would fit well on any dinner table. Libraries near hunting areas will especially profit from this book's helpful information on all manner of wild game. Mark Knoblauch

Review
"Janie Hibler has been cooking the fish and game her husband has been bringing home for the last thirty-two years.  She is a fine home cook who makes anything that swims, flies, or runs taste delicious.  With detailed information on what to buy, where to buy it, and how to cook it, Wild About Game is the only game in town."
--Marion Cunningham, author of The Fannie Farmer Cookbook

"In recipes singing with simplicity, savvy, and sophistication, Janie Hibler leads us out of the woods in cooking game, both wild and farm-raised.  Through stories and lore as well as dishes, she teaches home cooks to treasure America's natural bounty, giving us all reason to be Wild About Game."

--Cheryl Alters Jamison and Bill Jamison, authors of Born to Grill

"In Wild About Game Janie has captured the flavor of the cookery as well as the rich culture and history of these foods, which link us to our ancient roots.  The recipes, text, photos, and illustrations weave a wonderful web to ensnare any curious cook."

--Greg Higgins, Chef/Owner, Higgins Restaurant and Bar -- Review

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Product Details

• Hardcover: 320 pages
• Publisher: Broadway; 1st edition (October 13, 1998)
• Language: English
• ISBN-10: 0767901525
• ISBN-13: 978-0767901529
• Product Dimensions: 9.5 x 7.8 x 1.1 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
• Amazon.com Sales Rank: #515,098 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

23 of 24 people found the following review helpful:

5.0 out of 5 stars This cookbook-reference book belongs in every complete culin, December 9, 1998

By A Customer

I am not a hunter. I won't even step on a spider, and open windows to let flies out. But as a food writer I am a big fan of game - both wild and farm-raised. Just don't ask me to catch my own. The new book, "Wild About Game" by Janie Hibler, is a cookbook plus more. Between the classy covers Hibler has produced a veritable treatise on game: how it is raised; information for each species on handling, seasoning, and best preparation tchniques; a varied group of both traditional and 90's recipes; nutrition data and mail-order game sources. What else does one ask from a cookbook? Recipes such as "slow-roasted duckling with red currant sauce", "venison with mustard-pepper marinade", and "pheasant with herb dumplings and chanterelles" are as comfortable for the home kitchen as in any five-star bistro. Just as nice as the recipes are the photos, historical prints and drawings, and petroglyphs that illustrate "Wild About Game". This reference-cookbook belongs in any complete culinary library.