Ten years after the Rocky Mountain Elk Foundation published its original Elk Hunter's Cookbook, the national conservation organization is bringing out this completely revised and expanded edition. With 275 recipes, all contributed by people who love elk and elk country, The New Elk Hunter's Cookbook and Meat Care Guide is one of the most comprehensive and informative books ever published for cooking with wild game meat. You'll find new ways to prepare steaks, roasts, chops, fillets, stew meat, and ground meat; learn how to make your own jerky and sausage; enjoy creating more than a dozen marinades; and even discover how to use the tongue, liver, heart, and neck.
The New Elk Hunter's Cookbook and Meat Care Guide isn't limited to just elk, deer, moose, and antelope, however. There also are recipes for bear, squirrel, rabbit, rattlesnake, alligator, dove, quail, grouse, pheasant, goose, duck, wild turkey, frog legs, salmon, northern pike, and trout, as well as beef, chicken, pork, and ham.
Inside you'll find delicious appetizers, hearty soups, simple backpacking fare, quick sandwiches, and even fantastic dinner entrees. For your elk camp or during the winter at home, an all-new chapter devoted to sixty Dutch oven and camp cooking recipes entices you to make such foods as Elk Grillade, Dutch Oven Lasagna, Taco Soup, Squirrel Stew, Sociable Pinto Beans, Spicy Southwest Potatoes, Old-Fashioned Corn Bread, and John Woodman's Cake.
Nine essays by longtime hunters and game cooks will teach you: New strategies for field care of meat; how to build your own smokehouse; the advantages of dry aging; the fundamentals for ensuring better-tasting meat; how to prepare meals, eat well, and stayhealthy in elk camp; butchers' trade secrets about elk hunting and field dressing; how to use a Dutch oven and much more
Try these hunter's kitchen favorites: Sourdough Doughnuts, Wild Goose and Wild Rice Soup, Wild Game Cocktail Meatballs, Elk Henley in Puffed Pastry, Venison Enchiladas, Phantom Creek Pot Roast, A.J.'s Garden Green Tomato Pie.
The mission of the Rocky Mountain Elk Foundation is to ensure the future of elk, other wildlife and their habitat.

After realizing he knew more about TVs than about the meat on his plate, award-winning TV producer and amateur chef Jared Stone purchased an entire grass-fed steer and resolved to make the best use of it that he possibly could. Year of the Cow follows the trials and tribulations of a home cook as he and his family try to form a more meaningful relationship with their food and the environment. From meeting the rancher who raised his cow to learning how to successfully pack a freezer with cow parts, Stone gets to know his steer and examines how previous generations ate, delving into the ways our ancestors prepared meals and the ethnography of cattle. Over the course of hundreds of nose-to-tail meals shared with friends and family, Stone works his way through his cow armed with a pioneering spirit and a good sense of humour. He becomes more mindful of his diet and bravely confronts challenges he never expected, like how to dry beef jerky without making your home smell like a smokehouse, and how to find deliciousness in the less-common cuts of cattle like the tongue and heart, sharing a recipe at the end of each chapter. By examining the food that fuels his life and pondering the ethics of meat eating, Stone finds the areas where his cooking philosophy overlaps with learning to live a life more fully.

Getting the hang of making haggis or the knack of preparing knockwurst isn't nearly as tough as is commonly believed. The Sausage-Making Cookbook explains this traditional kitchen craft and shows exactly how to go about it. Step-by-step instructions help make beginners into masters of the sausage-making art. Tips on equipment and techniques enhancing the 230 recipes make this much more than just a cookbook. The Sausage-Making Cookbook is for the increasing numbers of people who want to provide for themselves. *Eliminate harmful nitrates and nitrites, artificial preservatives, and stuffers by controlling the raw materials that go into homemade sausage. *Little investment in equipment and supplies *Traditional, time-tested methods for preserving meat and an independent way of life

Once again "Mr. Outdoors" guides the way to really succulent eating after a successful hunt. Home Book of Cooking Venison and Other Natural Meats provides not only recipes for enjoyment straight from nature's banquet table, but also gives tips on their preparation in ways that eliminate waste as well as advice on the best methods of storage for those morsels you save for future feasting. The flavor of the outdoors on every page is as pungent as the sweet, wafting smoke of a cookfire. Sitting down to your table at home with the product of the corner butcher shop brings a full tummy; sitting down to nature's table with natural meat that you've stalked and prepared yourself brings a freedom comparable only to that of the woodlands itself. Along with that full tummy.