Table of Contents

INTRODUCTION by Marc C. Mondavi, B&C Vice President of Communications PREFACE by Julie Tripp, B&C Director of Publications GAME RECIPES: And by game, we mean everything from squirrel to elk, including antelope, bear, caribou, elk, rabbit, squirrel, venison and wild boar FISH RECIPES: If it comes from the ocean, stream or lake, you'll find it here, including abalone, Arctic char, blue crab, clams, halibut, salmon, sturgeon, trout, walleye and white fish FOWL RECIPES: Covering the most common winged game in North America, including chukar, dove, duck, goose, grouse, pheasant, quail and turkey PROCESSING: All facets of processing your game with a detailed processing overview | rabbit | squirrel | elk | duck | turkey | salmon APPENDIXWine GlossaryRecommended Cooking Techniques and Internal TemperaturesNutritional Benefits of Wild Game and Fish | Moira M. Tidball Gourmet Gone Wild | Jordan Pusateri Burroughs & Erin McDonoughMeet the ChefsRecipe IndexAbout the Boone and Crockett ClubAcknowledgments

About the Author

Marc Mondavi is the co-proprietor of Charles Krug Winery and the Vice President of Communications for the Boone and Crockett Club. He lives in St. Helena, California.

Reviews

One of the most important wild game cookbooks to be released in 2014 has to be the Boone and Crockett Club's Wild Gourmet: Naturally Healthy Game, Fish and Fowl Recipes for Everyday Chefs. -- Twincities.com Pioneer Press, January 11, 2015 Seasoned hunters looking to expand their kitchen repertoire will certainly be pointed in the right direction with this comprehensive guide. -- Jason Henninger Foreword Reviews, Spring 2015 Nearly half of the book is dedicated to processing... Illustrated with full-color photos and Wild Gourmet is the first book I've seen that has such step-by-step, hands-on photos taking game, fowl, and fish from hanging meat to bone. -- David Draper, The Wild Chef Field & Stream, February 2, 2015 The Boone and Crockett Club of Missoula, Mont., published a book this year that is one of the most valuable I've seen in years. -- Paul A. Smith Milwaukee Journal Sentinel, December 27, 2014 Pick up a copy [of Wild Gourmet] for your favorite game-eating home chef, stat. This book is full of amazing recipes for venison, duck, rabbit, squirrel and more. -- Elka Karl Modern Farmer, December 23, 2014 Wild Gourmet is the kind of book that I wish had been available when I started hunting. And it's the kind of book that any longtime hunter or angler would relish. -- Henry Miller Statesman Journal, December 3, 2014 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... North American Hunting Club, March 11, 2015 The processing section in the back is a comprehensive step-by-step guide to cleaning and skinning your game. It tells you which cuts are used for what recipes and how to use all parts of the animal, minimizing waste and teaching you to be the most self-sustaining outdoorsman you can be.There is a wine glossary in the back, a cooking techniques section, a nutritional benefits table, and a compilation of wild game groups and organizations in which you can get involved. This really should be called a sportsman's encyclopedia as much as a cookbook.This is not your average recipe list. With the beautiful photography and recipes and outlooks from so many different wild game chefs, this should be on the bookshelf of every hunter and angler in America. -- Mateja Lane Wide Open Spaces, March 10, 2015 The quality of this book is excellent. It is hardbound with excellent color photography throughout. The term gourmet" is not used lightly; this book is not about how to fry a venison steak. Each recipe details seasonings, cooking methods, and options that will have you creating mouth-watering meals that will make you the envy of your friends. It's high-end cooking, and each recipe even has a wine recommendation included.Fully half the book is dedicated to well-illustrated sections on processing wild game, from fowl to fish to big game species. This section alone is worth the cost of the book. -- Bernie Barringer OutdoorHub, March 20, 2015 A cookbook can act as an agent of social change with the practices it inspires. This might be the case with Wild Gourmet, which illustrates the next logical step in the sustainable food movement with its 60-plus recipes for wild game, fish, and fowl. Whether harvested in the wild or sourced from a local butcher, the meat that is curated within these pages can help a bon vivant forge a true connection to his or her food. The first step is tracing the origin of the protein-the engine of life-not to Styrofoam supermarket trays but to the verdant forest. Taming wild meat in the kitchen can foster a type of do-it-yourself pride. Much like growing a vegetable garden, it connects people to the pure goodness of the wilderness. Wild Gourmet helps complete the journey from nature's bounty, to masterly cuts, to profound, elegant dishes. Take Chef Nelson's advice: 'Choose to make dinner one of your core connections to hunting, and with time and experience you will begin to serve some of the best stories of your life.' -- Book Reviews Audubon.org, April 8, 2015