Karen Eagle, “The Everything Wild Game Cookbook”, 2006.

Hank Shaw, “Hunt, Gather, Cook: Finding the Forgotten Feast”, 2011 was the topic of an earlier blog post.

Here I present: Karen Eagle, “The Everything Wild Game Cookbook”, 2006.

INTRODUCTION.

 The cookbook consists of fifteen (15) chapters, and the “table of contents” is shown BELOW.  The cover photograph is “meat & potatoes”; and javelina (pig / boar) is the meat.  Javelina, Boar & Buffalo, Bison are the kinds recipes in the cookbook.

TABLE OF CONTENTS.

1. Introduction.
2. Wild Game Basics.
3. Sauces, Relishes, Rubs, Brines, Marinades, & Pastes.
4. Freshwater Catch.
5.  Saltwater Catch.
6. Elk, Deer, Antelope, Caribou, & Moose.
7. Wild Pig, Wild Boar, Javelina, Buffalo, Bear, Mountain Goat, & Sheep.
8. Small Game: Rabbit, Hare, Squirrel, Raccoon, Woodchuck, Beaver, Opossum, & Muskrat.
9. Upland Birds: Pheasant, Quail, Partridge, Prairie Chicken, & Ptarmigan.
10. Other Birds: Grouse, Sage Hen, Woodcock, Snipe, Rail, Pigeons, & Dove.
11. Wild Ducks.
12. Wild Goose.
13. Wild Turkey.
14. All the Trimmings.
15. Delicious Desserts.

Here I presented: Karen Eagle, “The Everything Wild Game Cookbook”, 2006.

COMMENTS. 

Most people I have encountered, had tasted twelve (12) birds, shown ABOVE & listed BELOW.

1. Chicken.
2. Goose.
3. Duck.
4. Capon.
5. Squab (Pigeon).
6. Quail.
7. Grouse.
8. Pheasant.
9. Guineafowl.
10. Dove.
11. Partridge (Chukar).
12. Turkey.
    The chart BELOW is of wild game: meat, birds & fishes. Meat is the category that most people don’t eat much variety.  Beef, pork, lamb, venison, goat & rabbit is what most people have tasted.