Larding needle
Kitchen shears
Basting brush
Meat thermometer
Kitchen twine
Toothpicks
Dutch oven
Cast-iron skillet
Terrine mold
Meat grinder
Sausage stuffer
Large plastic brining bags
Smoker, stovetop or outdoor
Thin boning knife
Cleaver
Meat saw
Meat mallet or heavy rolling pin
Spice grinder
Mortar and pestle
Cheesecloth
Fine-mesh strainer
Roasting pan
Vacuum sealer
Latex gloves
METRIC CONVERSION CHART
• The recipes in this book have not been tested with metric measurements, so some variations might occur.
• Remember that the weight of dry ingredients varies according to the volume or density factor: 1 cup of flour weighs far less than 1 cup of sugar, and 1 tablespoon doesn’t necessarily hold 3 teaspoons.
—General Formulas for Metric Conversion
Ounces to grams ⇒ ounces × 28.35 = grams
Grams to ounces ⇒ grams × 0.035 = ounces
Pounds to grams ⇒ pounds × 453.5 = grams
Pounds to kilograms ⇒ pounds × 0.45 = kilograms
Cups to liters ⇒ cups × 0.24 = liters
Fahrenheit to Celsius ⇒ (°F–32) × 5 ÷ 9 = °C
Celsius to Fahrenheit ⇒ (°C × 9) ÷ 5 + 32 = °F
—Linear Measurements
½ inch = 1½ cm
1 inch = 2½ cm
1 inch = 2½cm
6 inches = 15 cm
8 inches = 20 cm
10 inches = 25 cm
12 inches = 30 cm
20 inches = 50 cm
—Volume (Dry) Measurements
¼ teaspoon = 1 milliliter
½ teaspoon = 2 milliliters
¾ teaspoon = 4 milliliters
1 teaspoon = 5 milliliters
1 tablespoon = 15 milliliters
¼ cup = 59 milliliters
⅓ cup = 79 milliliters
½ cup = 118 milliliters
⅔ cup = 158 milliliters
¾ cup = 177 milliliters
1 cup = 225 milliliters
4 cups or 1 quart = 1 liter
½ gallon = 2 liters
1 gallon = 4 liters
—Volume (Liquid) Measurements
1 teaspoon = ⅙ fluid ounce = 5 milliliters
1 tablespoon = 1/2 fluid ounce = 15 milliliters
2 tablespoons = 1 fluid ounce = 30 milliliters
¼ cup = 2 fluid ounces = 60 milliliters
⅓ cup = 2⅔ fluid ounces = 79 milliliters
½ cup = 4 fluid ounces = 118 milliliters
1 cup or ½ pint = 8 fluid ounces = 250 milliliters
2 cups or 1 pint = 16 fluid ounces = 500 milliliters
4 cups or 1 quart = 32 fluid ounces = 1,000 milliliters
1 gallon = 4 liters
—Oven Temperature Equivalents, Fahrenheit (F) and Celsius (C)
100°F = 38°C
200°F = 95°C
250°F = 120°C
300°F = 150°C
350°F = 180°C
400°F = 205°C
450°F = 230°C
—Weight (Mass) Measurements
1 ounce = 30 grams
2 ounces = 55 grams
3 ounces = 85 grams
4 ounces = ¼ pound = 125 grams
8 ounces = ½ pound = 240 grams
12 ounces = ¾ pound = 375 grams
16 ounces = 1 pound = 454 grams
Recipe Index
Adobo Javelina Backstrap
Antlered Game Stock
Apple Cider Demi-Glace
Apple Juice Smoked Ribs
Apple Roast Gadwall
Apple Wood–Smoked Pheasant
Axis Venison Loaf
Balsamic Deer Heart
Balsamic Marinade
Barbecue Sauce
Beer-Battered Fried Dove Breast
Beurre Blanc Sauce
Black Peppercorn Sauce
Boar Loin in Sherry Marinade
Braised Hog Belly
Braised Javelina Haunch
Braised Pheasant Legs with Cabbage and Grapes
Braised Rabbit with Olives and Preserved Lemon
Braised Venison Shoulder
Browned Woodcock with Sherry Sauce
Buttermilk Fried Rabbit
Cherry Sauce
Chorizo Sausage
Chukar Pie
Concord Grape Sauce
Coot Legs in Sherry
Corned Elk
Cotechino Sausage
Cranberry Relish
Curried Pigeon
Curry Rub
14-Dove Putach
Duck Cassoulet
Duck Stock
Duck Terrine
Duck with Cherry Sauce
Duck, Coot, or Goose Confit
Elk Jerky
Elk-Stuffed Cabbage Rolls
Everyday Dry Rub
Fireplace Venison Tenderloin
Fried Venison Backstrap
Game Bird Stock
Goose or Duck Prosciutto
Grouse with Cabbage and Chestnuts
Hog Backstrap, Chops, or Tenderloin
Hog Brine
Hog Croquettes
Hog Ragout
Hog Stock
Homemade Chunky Applesauce
Homemade Mustard
Homemade Sauerkraut
How to Render Fat
Javelina Chili
Juniper Sauce
Liver Mousse
Mint Vinaigrette
Moroccan Elk Stew
Mushroom Sauce
Orange Brandy Marinade
Orange Brandy Sauce
Pan-Seared Deer Liver
Partridge with Pancetta in Orange Brandy Sauce
Pheasant Tagine
Pheasant with Roasted Apples
Poached Dove and Pears in Brandy Sauce
Preserved Lemons
Pulled Javelina
Pulled Shoulder Rub
Quail en Papillote
Quail Kebabs
Red Currant Sauce
Red Wine Marinade
Red Wine Sauce
Sherry Marinade
Sherry Sauce
Smoked Venison Kielbasa
Smoked Whole Hog
Spicy Apple Duck Brine
Squirrel Brunswick Stew with Acorns
Squirrel Dumplings
Stuffed Quail
Swedish Turkey Meatballs
Sweet-and-Sour Dipping Sauce
Sweet Porchetta Sausage
Traditional Squirrel Putach
Turkey Brine
Turkey Stock
Venison Sausage
Whiskey-Glazed Turkey Breast
White Wine Dijon Sauce
Whole Pheasant Poached in Juniper Sauce
Wild Turkey and Oyster Stew
Wild Turkey Schnitzel
1 In addition to the story, you’ll find recipes at the end of the chapters, and at the end of the book you’ll find some “gravy” that delves into the basic stocks, sauces, and marinades so fundamental to any cooking. There are notes in the gravy section on how wild animals can be interchanged with ones you find in the store, so that you can make all of these recipes without a trip to the woods.
Copyright © 2011 by Georgia Pellegrini
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. For information, address Da Capo Press, 44 Farnsworth Street, 3rd floor, Boston, MA 02210.
Set in 11.5 point New Caledonia by the Perseus Books Group
Library of Congress Cataloging-in-Publication Data Pe
llegrini, Georgia.
Girl hunter : revolutionizing the way we eat, one hunt at a time / Georgia Pellegrini.—1st Da Capo Press ed. p. cm.
Includes recipes index.
eISBN : 978-0-738-21539-6
1. Pellegrini, Georgia. 2. Pellegrini, Georgia—Travel. 3. Women hunters—Biography. 4. Hunters—Biography. 5. Hunting—Philosophy. 6. Food habits—Philosophy. 7. Cooking (Game) I. Title.
SK17.P46A3 2011
799.2082092—dc23
2011035209
First Da Capo Press edition 2011
Published by Da Capo Press
A Member of the Perseus Books Group
www.dacapopress.com
Da Capo Press books are available at special discounts for bulk purchases in the U.S. by corporations, institutions, and other organizations. For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA, 19103, or call (800) 810-4145, ext. 5000, or e-mail [email protected].
Girl Hunter Page 24