Ebook Paula Young Lee - The Hunter's Haunch : What You Don't Know about Deer and Venison That Will Change the Way You Cook in MOBI, DOC, PDF
9781629146614 English 1629146617 A new way to look at deer meat that anyone who owns a venison cookbook must read There is a plethora of venison cookbooks offering recipes for chili, burgers, stuffed mushrooms, sausage, and much more. But venison is a notoriously tricky game meat, and if you don't understand the fundamentals of this meat, it doesn't matter how extravagantly you dress it up. Making delicious venison starts all the way back with the hunt. Did you know that the phrase, "One shot, one kill," is not only a hunting mentality but also a smart culinary practice? Focusing on the anatomy of the animal and particularly its transformation into venison, "The Hunter's Haunch" examines the deer as a living creature in the wild, and how its status as prey affects its treatment in the kitchen. Is a doe better eating than a buck? Is hanging really necessary? Why can't venison be aged? Will soaking in milk make that gamy taste go away? Author Paula Young Lee provides straightforward and fascinating reasons why certain methods work and why others don't. She also points out faulty practices and myths that have stubbornly survived through generations of hunters and cooks. Learn the history of deer hunting, practical lessons in game anatomy, and indispensable tips for dressing and prep, and see for yourself why "The Hunter's Haunch" is an essential read for anyone who cooks venison., A new way to look at hunting and deer meat that anyone who owns a venison cookbook must read Is a doe better eating than a buck? Is hanging really necessary? Why can't venison be aged? Will soaking in milk make that gamy taste go away? The Hunter's Haunch provides straightforward and fascinating answers for these and other questions that every hunter-cook has faced, delving into myths, folklore, hunting history, and modern culinary science in order to explain why certain techniques still work and others don't. Many wild game cookbooks offer recipes for venison chili, venison burgers, venison sausage, and other solutions that make tough and gamy meat edible. By contrast, The Hunter's Haunch aims to rethink the entire process so that rescuing tough meat never becomes necessary in the first place. Focusing on the relationship of the hunt to the rhythms of nature, The Hunter's Haunch examines the deer as a living creature in the wild, showing how the skills of the hunter affect its treatment in the kitchen, and ultimately how the venison tastes when served at the table.Covering the history of deer hunting, practical lessons in game anatomy, and indispensable tips for dressing and prep, The Hunter's Haunch is an essential read for anyone who hopes to transform their quarry into the best possible venison., From the Preface: Even when the hunter is the cook, it is only after the carcass enters the kitchen that culinary skills impact the quality of the dish. Wild meat is the record of a good hunt, and delicious venison starts all the way back with the decision to hunt in order to put food on the table. If your venison is inedible, one of these common errors might be the reason why: 1. The best eating is not the aggressive trophy buck with the biggest rack. 2. If you bungle your shot and the deer Marts to run, it spells disaster for your supper. 3. Bring field dressing tools and a tarp. and know how to proceed before starting a hunt. A badly dressed carcass creates unpleasant meat. 4. Bucks have scent glands. They smell bad and taste worse. Don't let it get on the meat or your hands. 5. A carcass wants to be cooled as fast as it can. Neglect this step at your digestive peril. Book jacket., There are a plethora of venison cookbooks offering recipes for chili, burgers, stuffed mushrooms, sausage, and much more. But venison is a notoriously tricky game meat, and if you don't understand the fundamentals of this meat, it doesn't matter how extravagantly you dress it up. Making delicious venison starts all the way back with hunt. Did you know that the phrase, "One shot, one kill," is not only a hunting mentality but has practical culinary implications as well? Focusing on the anatomy of the animal and particularly its transformation into venison, The Hunter's Haunch examines the deer as a living creature in the wild, and how its status as prey affects its treatment in the kitchen. Is a doe better eating than a buck? Is hanging really necessary? Why can't venison be aged? Will soaking in milk make that gamy taste go away? Author Paula Young Lee provides straightforward and fascinating reasons why certain methods work and why others don't, and points out faulty practices and myths that have stubbornly survived through generations of hunters and cooks. Learn the history of deer hunting, practical lessons in game anatomy, indispensable tips for dressing and prep, and see for yourself why "The Hunter's Haunch" is an essential read for anyone that cooks venison.
9781629146614 English 1629146617 A new way to look at deer meat that anyone who owns a venison cookbook must read There is a plethora of venison cookbooks offering recipes for chili, burgers, stuffed mushrooms, sausage, and much more. But venison is a notoriously tricky game meat, and if you don't understand the fundamentals of this meat, it doesn't matter how extravagantly you dress it up. Making delicious venison starts all the way back with the hunt. Did you know that the phrase, "One shot, one kill," is not only a hunting mentality but also a smart culinary practice? Focusing on the anatomy of the animal and particularly its transformation into venison, "The Hunter's Haunch" examines the deer as a living creature in the wild, and how its status as prey affects its treatment in the kitchen. Is a doe better eating than a buck? Is hanging really necessary? Why can't venison be aged? Will soaking in milk make that gamy taste go away? Author Paula Young Lee provides straightforward and fascinating reasons why certain methods work and why others don't. She also points out faulty practices and myths that have stubbornly survived through generations of hunters and cooks. Learn the history of deer hunting, practical lessons in game anatomy, and indispensable tips for dressing and prep, and see for yourself why "The Hunter's Haunch" is an essential read for anyone who cooks venison., A new way to look at hunting and deer meat that anyone who owns a venison cookbook must read Is a doe better eating than a buck? Is hanging really necessary? Why can't venison be aged? Will soaking in milk make that gamy taste go away? The Hunter's Haunch provides straightforward and fascinating answers for these and other questions that every hunter-cook has faced, delving into myths, folklore, hunting history, and modern culinary science in order to explain why certain techniques still work and others don't. Many wild game cookbooks offer recipes for venison chili, venison burgers, venison sausage, and other solutions that make tough and gamy meat edible. By contrast, The Hunter's Haunch aims to rethink the entire process so that rescuing tough meat never becomes necessary in the first place. Focusing on the relationship of the hunt to the rhythms of nature, The Hunter's Haunch examines the deer as a living creature in the wild, showing how the skills of the hunter affect its treatment in the kitchen, and ultimately how the venison tastes when served at the table.Covering the history of deer hunting, practical lessons in game anatomy, and indispensable tips for dressing and prep, The Hunter's Haunch is an essential read for anyone who hopes to transform their quarry into the best possible venison., From the Preface: Even when the hunter is the cook, it is only after the carcass enters the kitchen that culinary skills impact the quality of the dish. Wild meat is the record of a good hunt, and delicious venison starts all the way back with the decision to hunt in order to put food on the table. If your venison is inedible, one of these common errors might be the reason why: 1. The best eating is not the aggressive trophy buck with the biggest rack. 2. If you bungle your shot and the deer Marts to run, it spells disaster for your supper. 3. Bring field dressing tools and a tarp. and know how to proceed before starting a hunt. A badly dressed carcass creates unpleasant meat. 4. Bucks have scent glands. They smell bad and taste worse. Don't let it get on the meat or your hands. 5. A carcass wants to be cooled as fast as it can. Neglect this step at your digestive peril. Book jacket., There are a plethora of venison cookbooks offering recipes for chili, burgers, stuffed mushrooms, sausage, and much more. But venison is a notoriously tricky game meat, and if you don't understand the fundamentals of this meat, it doesn't matter how extravagantly you dress it up. Making delicious venison starts all the way back with hunt. Did you know that the phrase, "One shot, one kill," is not only a hunting mentality but has practical culinary implications as well? Focusing on the anatomy of the animal and particularly its transformation into venison, The Hunter's Haunch examines the deer as a living creature in the wild, and how its status as prey affects its treatment in the kitchen. Is a doe better eating than a buck? Is hanging really necessary? Why can't venison be aged? Will soaking in milk make that gamy taste go away? Author Paula Young Lee provides straightforward and fascinating reasons why certain methods work and why others don't, and points out faulty practices and myths that have stubbornly survived through generations of hunters and cooks. Learn the history of deer hunting, practical lessons in game anatomy, indispensable tips for dressing and prep, and see for yourself why "The Hunter's Haunch" is an essential read for anyone that cooks venison.