Game Animals Tips on Using the Flesh and Giblets of Game Animals The Different Species of

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4 Roasted Ruffed Grouse, Black Trumpet Mushrooms and Caraway Braised Wood Grouse with Black Currant Partridge, Pigeon, Northern Bobwhite, Pheasant, Quail and Turkey Gray Partridge Braised with Cabbage Partridge Cooked in Clay Young Partridge en Cocotte with Elderflower Spit-Roasted Pigeon, Braised Figs and Pine Nuts, Truffle Juice with Foie Gras Pigeon with Garlic Flowers Farm-Style Pigeon en Cocotte with Artichoke Bottoms and Baby Peas Roasted Northern Bobwhites with Rowanberry and Highbush Cranberry Compote Northern Bobwhites with Oyster Mushrooms en Cocotte Pheasant in the Style of Monsieur Garcin Roasted Baby Pheasant with Madeira Wine Rock Partridge with Cuvée de la Diable Honey Wine Rock Partridge in the Style of Renée and Jacques Bax Quail with Walnuts and Port Wine Quail with Dried Currants and Marc de Bourgogne Pomace Brandy continued from back cover Spit-Roasted Quail with Cedar Jelly Stuffed Quail Wrapped in Vine Leaves and Bacon Stuffed Turkey Poult with Corn and Herb Fumet Turkey Poult with Wild Herbs in Hochepot Breast of Wild Turkey Poult with Garden Herbs and Daisy Capers Thrush, Lark and Lapwing Thrushes Sautéed in Walnut Oil with Wild Chanterelle Mushrooms Larks with Wild Cherries Larks in Potato Nests Lark or Thrush Pie Lapwings en Cocotte with Carrot and Orange Juice Game Animals Tips on Using the Flesh and Giblets of Game Animals The Different Species of Game Animals Moose, Caribou and Deer Venison Pie with Roasted Fall Vegetables Deer Tartare Deer Filet with Gingerbread, Candied Pearl Onions, Fava Beans and Chanterelles Deer Cakes with Root Vegetables Heart Braised in Red Wine Topped with Parsnips and Onions Whole Roasted Caribou with Blueberry Pepper Caribou with Roasted Nut and Wild Mushrooms Great Venison Huntsman Caribou Rib-Eye Steaks with Pepper Shank Braised with Aromas of Cedar Grilled Loin Mash Sautéed Tournedos in Béarnaise with Herbs Roast Venison with Leek Juice, Artichokes and Wild Mushrooms Whole Roasted Loin with Blueberry, Potato Gratin and Pears Venison Tarts with Herbs Moose Medallion Filets with Cider Loin Filet with Vegetables and Chestnut Purée Caribou Ribs in Cider with Porcini Mushrooms Moose Stuffed with Duck Foie Gras, Grapes and Swiss Chard Caribou with Cloudberries and Labrador Tea Scented Jus Rack of Venison with Sautéed Cattail Hearts, Elderberries and Groundcherries Venison Chops with Blackcurrants and Green Papaya Spaghetti Deer Cutlets with Asian Spices Moose Heart in Rosé Cider Moose Braised with Autumn Vegetables Moose Ribs with Licorice and Small Yellow Beets Venison Shank Braised in White Wine Moose Kidneys with Mustard Seed Deer Liver and Parsley Poached Caribou in Mustard Fried Moose Ribs, Red Cabbage, Poached Pears and Candied Chestnuts Game Meat Terrine Wild Boar Wild Boar with Cranberries Boar Chops with Sauerkraut, Cumin and Maple Wild Boar with Port and Mushrooms Boar Saddle, Labrador Tea and Fried Salsify Roasted Wild Boar with Sautéed Chanterelles and Parsley Wild Boar Sautéed with Nuts in Diane Boar Shoulder with Wild Cherries Wild Boar Head Cheese Boar Roast with Parsnip Stuffed Apples Boar Hocks in Broad Bean Stew Boar Cheeks Braised in Rosé Cider Bison Roast Bison in Milkweed Grilled Bison Ribs with Duxelles Mushrooms and Burdock Bison Stew with Kumquats Bison Steaks with Wild Cherries Bison Sautéed in Beer Sautéed Bison Tournedos in Blueberry Bison Pie Braised Bison in Papaya Juice with Cloudberry Muskox Muskox Tenderloin in Cherimoya Milk Sautéed Muskox Ribs in Cranberry Juice Muskox Pot Roast with Spring Vegetables Whole Roasted Muskox with Vegetable Juice Emulsion, New Potatoes and Bacon Muskox Tagine with Moroccan Truffles Muskox Liver with Sautéed Chayotes and Blueberry- Vinegar Black Bear Bear Chops Sautéed in Huntsman with Mashed Quince Leg of Young Bear in Beer Saddle of Young Bear with Corn, Onions, Carrots and Chestnut Stuffed Pears Beaver Beaver Tail Soup with Savory Herb Dumplings Pappardelle with Beaver and Shiitake Mushroom Ragù Roasted Beaver Loin and Tail Tartlettes with Crayfish Hare and Rabbit Hare with Blackcurrants Braised Hare with Ham and Juniper Berries Hare with Champagne Vinaigrette Hare Cipaille (Meat Pie) Layered Hare Pie with Rutabaga and Red Wine Arctic Hare with Water Chestnuts Arctic Hare with Prunes and Armagnac Stuffed Saddles of Rabbit with Dried Apricots and Pistachios Squirrel Squirrel Stew with Root Vegetables Braised Squirrel Slow-Cooked Squirrel Squirrel Pot Pie Seal Seal with Lobster Tails in White Wine Cognac Seal Osso Buco Seal Thigh in Mustard Seal Cubes in Green Pepper with Shallots Marinades, Stock, Roux and s Pairing Wines Kitchen Basics Appendix: Techniques for Preparing Game Birds References Index

5 the Wild Game complete cookbook Preface by Paul Bocuse Preface by Françoise Kayler Introduction Structure and Tenderness of Meat Game Birds Tips on Preparing and Cooking Game Birds The Different Species of Game Birds Duck Mallard Duck Breasts in Brioche with Apricots Roasted American Black Duck with Root Vegetables Duck à l Orange Braised Duck with Olives Duck with Rougemont Cider Mule Duck with Maple Duck Thighs Confit Duck Salmis Scoter Duck with Sauerkraut Duck Aiguillettes à la Goutte de Sang with Sour Cherry Roasted Duck Magrets with Grape Foie Gras Duck Foie Gras with Figs Lacquered Szechuan-Style Waterfowl Goose Young Bernache Goose Stuffed with Roasted Chestnuts, Cranberry Sautéed Snow Goose, Chanterelle Mushroom Fricassee with Cranberry Juice Slow-Cooked Goose Thighs Toulouse Goose Thighs with Kidney Beans Canada Goose Thighs Marinated in Cloudberry Juice Daube of Bernache Goose Sautéed Goose Gizzards with Wild Mushrooms Goose Rillettes with Golden Raisins Canada Goose with Gingerbread Loaf, Hollandaise with Cranberries Woodcock, Grouse, Ptarmigan and Guinea Fowl Woodcocks with Fine Champagne Roasted Woodcocks Flambéed in Marc de Gewurztraminer with Truffle Risotto Woodcock Pie Woodcock Salmis à la Bernardine Spruce Grouse en Cocotte with Pied de Mouton Mushrooms and Lovage Grouse in Salt Crust Spruce Grouse Aiguillettes with Blueberries Rock Ptarmigans with Locust Blossom Wine Rock Ptarmigans with Blueberries and Hazelnuts Willow Ptarmigans en Cocotte, Fiddleheads and Wild Leeks Willow Ptarmigans with Sarsaparilla Fried Guinea Fowl Liver Mousse, Apple Compote and Caramel Sablés Asian-flavored Guinea Fowl Supremes Guinea Fowl Wings au Jus in a Vegetable Nest with Quail Egg Parmentier of Guinea Fowl Thighs with Leeks and Celeriac Purée Ruffed Grouse Breast with Endives and Maple Syrup continued inside ISBN pages total 7" x 10" Full color throughout Index $39.95 US / $39.95 CA Publication date: September 2015 Visit us at