The photo of the vension roast on the cover make you wish you had a vension roast in the freezer for tomorrows dinner. The book has everything you need to know about getting the wild game from bagging it, dressing it out, hanging and aging, equipment you will need, do's and don'ts, and proper handling of wild game meat. Now this may sound like something anyone who hunts may know, but there is lot's of info even the long time hunter will find useful. One of the best pieces of information I found was his suggestion that we wear rubber gloves (like you use to do dishes) when dressing an animal out to make cleaning up easier. And he also covers issues like state laws i.e. some require proof of the animals gender to be visalbe and intact. If you have to ask what this means, go ask you parents ! The recipes are awesome and cover birds, rabbits, deer, elk etc. This is not only a great book to own but to give as a gift. MotherLodeBeth

Dressing & Cooking Wild Game

Cookbooks, Food & Wine

Teresa Marrone

Cooking by Ingredient

Prentice Hall/ Simon & Schuster

This book starts at the beginning with field dressing your game. It is very complete including every phase of processing, freezing, and cooking both big game and small game and birds.

Dressing And Cook Wild Game

Cy DeCrosse, Inc.

Maple syrup is a genuine product of the north, made only in the northeastern quarter of the United States and adjoining Canadian provinces. The Ojibwe and Dakota used it as a seasoning and also cooked it down to a crystallized state to preserve and transport it. Today, locally produced pure maple syrup is regarded as an artisan product, prized by cooks and bakers alike. Minnesota and Wisconsin are home to numerous syrup producers, from family-run operations that do everything from collection to boiling and bottling to large packagers that buy raw sap to process and sell. Modern Maple celebrates this local treasure in ways both traditional and contemporary, with seventy-five recipes using maple to season, flavor, and sweeten dishes ranging from traditional breakfast favorites to appetizers, sandwiches, vegetables, main courses, breads, and desserts. Grilled Radicchio with Maple Drizzle and Goat Cheese, Pecan-Crusted Chicken with Maple Apples, Cardamom-Maple Swirl Bread, Roasted Carrot–Ginger Soup with Maple, and Maple Baklava are just a few of the delights that await. A special section on backyard syruping gives complete but easy instructions for making homemade syrup on a very small scale—a fun and interesting hobby that pays dividends in the kitchen. The Northern Plate Modern Maple is the second book in the Northern Plate series, following Rhubarb Renaissance. Each book in the series celebrates a specific food from the bounty of the Upper Midwest.

Modern Maple (The Northern Plate)

Minnesota Historical Society Press

The Ultimate Cookbook for Cooking Outdoors!
Preparing meals outdoors is becoming more and more popular. It's not restricted to burgers-any food can be a success. The recipe can be simple or elegant; the process quick or slow.
 This book covers all types of grilling equipment and other outdoor cookers with tips for using each one. More than 150 recipes include complete cooking instructions for beef, poultry, pork, and fish-with a variety of substitutes for wild game and fish.
<ul>
<li>
Grill Types - hibachi, open-style, covered kettles, homemades </li>
<li>
Fuel Types - propane, hardwood, charcoal, composed briquettes </li>
<li>
Cooking Methods - wet or dry, indirect or direct </li>
<li>
Hot or Cold Smoking - using brines, rubs, marinades </li>
<li>
Roasting - spit and in-ground </li>
<li>
Deep Frying - turkey, goose, duck, pheasant, whole fish </li>
</ul>
 Want more reasons why you will love this book? 
<ul>
<li>Each co-author has outdoor industry recognition as a cookbook expert. </li>
<li>All regions of the country are represented in specialty ingredients, cooking methods and utensils. </li>
<li>Includes 150 recipes for domestic meat, poultry, and fish along with game substitutes-venison and other big game, upland gamebirds, waterfowl, saltwater and freshwater fish. </li>
<li>All ingredients and recipes are fully cross-referenced in the Index. </li>
<li>Complete nutrition information for each recipe.</li>
</ul>

Backyard Grilling: For Your Grill, Smoker, Turkey Fryer and More

Jim Casada

Ann Casada

Kate Fiduccia

Outdoor Cooking

Cool Springs Press

Celebrate the change of seasons while enjoying foods that are perfect for the cabin setting! The recipes in this cookbook are organized by season, and they're designed to be prepared with minimum fuss in a kitchen that may lack some conveniences.

The Seasonal Cabin Cookbook

Regional & International

Adventure Publications

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