Boone and Crockett has published their first wild game cookbook and it is amazing.
Boone and Crockett has been a sportsman reference since 1887, focusing on wildlife conservation by scoring game. A huge part of hunting is eating what you kill, so it only makes sense that the biggest name in the hunting industry should have a cookbook.
The “Wild Gourmet: Naturally Healthy Game, Fish and Fowl Recipes for Everyday Chefs” includes recipes from such famous wild game chefs as Daniel Boulud, Michael Chirello, Scott Leysath, Hank Shaw, and many more. This cookbook is extremely extensive with such refineries as wine pairings to the gritty parts of processing your own quarry.
The recipes range from big game, like bear and caribou, to smaller game, like rabbit and squirrel. It includes fish recipes; “If it comes from the ocean, stream, or lake, you’ll find it here.” And finally, fowl recipes that include most winged game of North America.
The recipes can be as complicated as Braised Elk Chuck Roast with Puttanesca Sauce to a simple Grilled Pasta with Elk Meatballs (which I did a variation of with venison).
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.