Here’s a short list of books that can guide you in understanding and preparing game. There are many others, but these are a good start.
American Game Cooking: A Contemporary Guide to Preparing Farm-Raised Game Birds and Meats
by John Ash with Sid Goldstein
Addison Wesley, 304 pp., $22.50
This popular California chef explains cooking techniques and provides contemporary recipes for farmed game, many provided by chefs. Includes useful wine-pairing information.
The New Joy of Cooking
by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker, Scribner, 1,136 pp., $35
The section on game contains introductory information about basic preparation, as well as a solid selection of recipes. Mike Hughes of Broken Arrow Ranch served as consultant.
The New Texas Wild Game Cookbook
by Judith and Richard Morehead
Eakin Press, 104 pp., $14.95
This Austin-published volume includes regional recipes for all things wild, from armadillo to javelina (and venison, of course).
Texas on the Plate
by Terry Thompson-Anderson
Shearer Publishers, 304 pp., $34.95
This stunning new regional food book (it looks like a coffeetable book but works like a useful kitchen companion) contains regional recipes for venison, wild boar, and pheasant.
Venison
by Rebecca Gray
Willow Creek Press, 96 pp., $19.50
Part of the “Game and Fish Mastery” series, this volume delivers all venison all the time, from roasts and steak recipes to calzones and stir-fries. Each recipe is illustrated with life-size, full-page photos by Saveur‘s Christopher Hirschheimer.
Wild About Game: 150 Recipes for Cooking Farm-Raised and Wild Game
by Janie Hibler
Broadway, 312 pp., $32.50
In addition to the wonderful recipes (including side dishes, sauces, and condiments), this handsome, comprehensive book is loaded with rich contextual information about the history and evolution of game consumption in the U.S. Includes fascinating historic and contemporary drawings and photos, mail order sources, and nutritional data.
This article appears in June 7 • 2002.
