Buck, Buck, Moose: Recipes And Techniques For Cooking Deer, Elk, Moose, Antelope And Other Antlered Things
  • Buck, Buck, Moose: Recipes And Techniques For Cooking Deer, Elk, Moose, Antelope And Other Antlered Things
  • Buck, Buck, Moose: Recipes And Techniques For Cooking Deer, Elk, Moose, Antelope And Other Antlered Things
  • Buck, Buck, Moose: Recipes And Techniques For Cooking Deer, Elk, Moose, Antelope And Other Antlered Things
  • Buck, Buck, Moose: Recipes And Techniques For Cooking Deer, Elk, Moose, Antelope And Other Antlered Things
ISBN: 099694480X
EAN13: 9780996944809
Language: English
Release Date: Mar 2, 2017
Pages: 304
Dimensions: 1" H x 9.5" L x 8.5" W
Weight: 1.02 lbs.
Format: Hardcover
Publisher:

Buck, Buck, Moose: Recipes And Techniques For Cooking Deer, Elk, Moose, Antelope And Other Antlered Things

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Book Overview

A new wild game cookbook by the James Beard Award-winning author of Hunt, Gather, Cook, and Duck, Duck, Goose

This is not your father's venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou. Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen.

You'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making. Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.

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Book Reviews (17)

5
  |   17  reviews
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5
   Great info, instructions and photos
Shaw writes as if he were in my kitchen, helping me learn to cook -- and practicing cooking techniques while using his game and other wild food recipes. He answers my questions and anticipates the why? Great pictures and recipes that promote experimentation, served with a bit of philosophy worthy of a chef, brewer, hunter and fisherman. In my opinion, this is his best book yet -- the first was very good, the second was excellent and this is outstanding!
 
5
   A MUST OWN
Like everyone else, I received my book just. Having other similar styles of books, I thought I knew what I was getting. I thought the first half of the book would be just processing and a couple of recipes for each cut. The first part is focused on processing and care of the meat, but is not drawn out and dry like other books. And even if you have several deer in your life, you are still going to pick up some great tips. The recipes fill more than two thirds of the book and half way through the recipes. I was beyond satisfied with this purchase. Some of the highlights of the book are the variety of recipes, the number of recipes and how easily they are explained in the directions. There are lots of pictures to go a long with the recipes, which is a plus and a great explanation for each as well.
 
5
   Impress you non-hunting friends!
A wild cookbook, filled with recipes that impress my hunting buddies and my friends who don 't eat fantastic game. I also found that this book is filled with recipes that you can not find online-so they are unique and delicious!
 
5
   Hank Shaw strikes again!
Another great book by Hank Shaw is published. If you're looking for a little adventure in a wild game, his books are for you. His leadership is second to none throughout the entire process.
 
5
   Just got my copy and love it. The quality of binding & cover is ...
Just received my copy and love it, the quality of the binding and cover is worth the price, what is inside is a treasure. Only complaint is that one of the CD's that came in the box was smashed into a corner of the book pages and were a little bent, Maybe wrap the book before shipping.
 
5
   Buy this book. Now.
As a hunter and serious home cook, I can not inagine a more definitive book for preparing venison. No stone is left unturned from field to kitchen. Beautiful book, written very well. Hank will challenge your perceptions of what is usable on a deer. My advice is to challenge yourself. Hank has done it and won't steer you wrong.
 
5
   Highly recommend!
This cookbook has been on the wish list for quite a while. Eventually, I bought it after a family member filled a moose tag. I wish I had not waited so long to purchase it! The book is filled with high-quality photos, clear directions and helpful tips for every step, from cleaning and butchering to cooking and presentation. I love it so much that I plan to order more copies and I will give them to the hunters in my family and friend circle!
 
5
   This book is for all cooks.
This book is certainly for hunters who want to take care of the fruits of the pursuit and harvest. It is for anyone who would like to know how to prepare a discarded game in a way that might not have come to mind. It is also for people who might want a new way to cook, those looking for recipes that might be outside their usual kitchen routine. Yes, this book is about the preparation of denizens of the forest, but Hank Shaw does two other great things in this cookbook. If you read this book, you will know how all kinds of cultures choose to prepare said game, but you will also know how to use these ideas, techniques and flavors on whatever ingredients you are lucky enough to find. If that is not enough, the man writes with a sense of humor and wit that makes this book a great read and not simply an instruction manual. Cheers, Pete looks forward.
 
5
   Glad I got it
If you have spent time hunting, particularly deer, you will be familiar with some of the content, but it is an interesting and helpful book that deserves to be placed on the cookbook shelf and in the kitchen. So much venison is damaged by being cut wrong, butchered, and cooked. This book should put a stop to such atrocities as leg steak and bring real variety to your venison freezer.
 
5
   Must have for beginners and advanced wild game cooks
This book is a must have for those who want to use the animal they have harvested to the fullest. To me, it is about respect and returning to our roots. Here are many of the foods that people would usually turn their nose up or think of a gross. Shaw does an amazing job of figuring out how to use a large game animal and then goes into how to butcher all parts. Each chefhunter has their own way of doing it, but it never hurts to add new skills such as how to prepare the stomach for a trip. I also love inspiration from different cultures ; he doesn 't stick to one. From Mexico to Africa and Eastern Europe you will see things. I would never try recipes otherwise. I am surprised at how simple some of the recipes are and how delicious that can be. I like to read through the book and just flip it when I am not planning my next dish. I'm sad that I waited so long to buy this book and will probably buy all his books.
 
12