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The Meateater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler

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From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes "As a MeatEater fan who loves to cook, I can tell you that this book is a must-have."--Andrew Zimmern When Steven Rinella hears from fans of his MeatEater show and podcast, it's often requests for m From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes "As a MeatEater fan who loves to cook, I can tell you that this book is a must-have."--Andrew Zimmern When Steven Rinella hears from fans of his MeatEater show and podcast, it's often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals. Big Game Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. Small Game How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. Waterfowl How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. Upland Birds A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalape�o poppers made with mourning dove. Freshwater Fish Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. Saltwater Fish Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. Everything else How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators. Whether you're cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs. "Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table."--Guy Fieri "[A] must-read cookbook for those seeking a taste of the wild."--Publishers Weekly (starred review)


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From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes "As a MeatEater fan who loves to cook, I can tell you that this book is a must-have."--Andrew Zimmern When Steven Rinella hears from fans of his MeatEater show and podcast, it's often requests for m From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes "As a MeatEater fan who loves to cook, I can tell you that this book is a must-have."--Andrew Zimmern When Steven Rinella hears from fans of his MeatEater show and podcast, it's often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals. Big Game Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. Small Game How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. Waterfowl How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. Upland Birds A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalape�o poppers made with mourning dove. Freshwater Fish Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. Saltwater Fish Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. Everything else How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators. Whether you're cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs. "Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table."--Guy Fieri "[A] must-read cookbook for those seeking a taste of the wild."--Publishers Weekly (starred review)

30 review for The Meateater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler

  1. 4 out of 5

    Kaitlynn

    Disclosure: I received a free copy of this book from the publisher in exchange for an honest review. I have no idea who Steven Rinella is and I'm 100% unfamiliar with his Netflix series, podcast, books, etc. (I still wouldn't be had it not been literally the first sentence of the book jacket blurb.) I was really, really impressed with this cookbook. Like, more than I thought I could ever be impressed by a cook book. -The pictures, both of the food but other illustrations and graphics, are absolut Disclosure: I received a free copy of this book from the publisher in exchange for an honest review. I have no idea who Steven Rinella is and I'm 100% unfamiliar with his Netflix series, podcast, books, etc. (I still wouldn't be had it not been literally the first sentence of the book jacket blurb.) I was really, really impressed with this cookbook. Like, more than I thought I could ever be impressed by a cook book. -The pictures, both of the food but other illustrations and graphics, are absolutely gorgeous. -The recipes are well-formatted and the instructions are well-written. -The food is delicious. I know, the above points should be a given, but I've seen plenty of cook books fall short of this! -It has the right balance of recipes to anecdotes. I don't mind some personal stories with recipes - provided they aren't Beowulfian sagas completely unrelated to the recipe. Food is personal and social and we shouldn't forget that. The stories here were always directly related, brief, and told well. -The tone is professional, ethical, and informative. I have to admit: I am no hunter. I do shoot a recurve bow, but I don't hunt. From my experiences at the range, I was a bit apprehensive going into this, fearing it would be written with a certain "boys' club" tone, a macho attitude, an unabashed love for violence and death. Dare I say it? I feared it would be filled with toxic masculinity. Instead, I was pleasantly surprised. Rinella speaks with respect towards the animals and emphasizes how important it is to not be wasteful. Rinella speaks with respect towards the reader. Rinella speaks with respect towards the environment, towards other hunters and cooks. -Its incredibly informative in butchering and other prep that you might not see in other cookbooks. I definitely learned some new things reading this. Ditto for meat - I had no idea sea cucumber could be good eating! -It has a wide swath of recipes covering different kinds of meat and different kinds of preparation. Really, that is perhaps my only criticism: unlike most other cookbooks, I think one would be hard-pressed to cook their way through the whole thing. How fortunate I am to have the excellent butcher and fishmonger nearby. That also made the book hard to review, since I couldn't make 5-7 dishes from it in a week or two. I'm going to work my way through it as best I can over the next few months, updating as I go: 1/14: Made the fried smelt. I had never had smelt of any kind before, but these came out delightfully crispy. Made a simple sriracha-mayo dip for them. 2/5: Made the salmon gravlax with jalapenos, cumin, cilantro, and tequila. Instructions were easy to follow, and it was fucking spectacular. I've made gravlax before, but this was the best gravlax I've ever had, with the most balanced flavor. My only change would be using a gallon Ziploc bag over plastic wrap if you can. 2/14: Made the grilled marinated duck hearts with grilled grapes. Had to substitute chicken hearts. Surprisingly quick and easy, marinade really came through. It was easy to overpower the meat with the suggested pesto, though, so go easy on it. Grapes were shockingly good! 2/17: Made the salt-crusted whole fish with a nearly 3-pound red snapper. Had to cook it a few more minutes due to the size. Added some ground sweet orange peel to the salt with the other spices. This recipe wasn't too different from other salt domes we've tried in the past, but the addition of smashed garlic to the interior and spices to the dome itself made a noticeable difference in flavor. Fish turned out exceptionally light, flavorful, and moist. We served it with roasted vegetables. Would do again. 2/18: Made the turtle soup (albeit with gator since the fishmonger was out of turtle). This was a hearty, gumbo-like soup with great flavor. My only real complaint is I wish the recipe was formatted a bit differently. Also: you can make a really dark roux by putting your whisked butter and flour in the oven (in a Dutch oven) rather than standing over the hot stovetop. I cooked mine for 45m in a 350 degree oven and it was great!

  2. 4 out of 5

    Robert Cox

    Aesthetically pleasing, clear and easy to understand, with truly unique and delicious game recipes. Really a must have for hunter and fishers. Recipes are flexible with many substitutions suggested by Rinella (which is helpful when as a hunter we may be limited by whats in the freezer instead of what we can pick up at the store). The only real shortcoming I can point to in this book (which might be understandable, its very uniqueness owes itself to the mixture of haute cuisine and game specific Aesthetically pleasing, clear and easy to understand, with truly unique and delicious game recipes. Really a must have for hunter and fishers. Recipes are flexible with many substitutions suggested by Rinella (which is helpful when as a hunter we may be limited by whats in the freezer instead of what we can pick up at the store). The only real shortcoming I can point to in this book (which might be understandable, its very uniqueness owes itself to the mixture of haute cuisine and game specific ingredients) is that it doesn't have some of the simple down home recipes I would have like to see altered for wild game. There are other more comprehensive cook books (generally older) like the LL Bean Game and Fish Cookbook that would be a good supplement to a hunters cook book shelf.

  3. 5 out of 5

    Amanda

    From a family who eats wild, this book is a hit! A must have in the kitchen of any ethical hunter, fisher, or meat eater or conservationist. The author shares in his introduction that long ago, he committed to feeding his family a diet of wild meat. My husband has been committed to the same as we've raised our family for the past 20+ years. We appreciate a cookbook geared toward harvesting your own food and a no-waste mentality, with attention to gourmet quality eats. We don't have or watch tele From a family who eats wild, this book is a hit! A must have in the kitchen of any ethical hunter, fisher, or meat eater or conservationist. The author shares in his introduction that long ago, he committed to feeding his family a diet of wild meat. My husband has been committed to the same as we've raised our family for the past 20+ years. We appreciate a cookbook geared toward harvesting your own food and a no-waste mentality, with attention to gourmet quality eats. We don't have or watch television, so Steven Rinella was only known in our household from his writing (in Bowhunter, mainly). Apparently he's a tv personality, but seems like he's a really good guy. :) The quality of this book is excellent. Fantastic photos, info, and writing. Interesting recipes. My husband has been poring over it for days. Thanks to author and publisher for the giveaway - getting this in the mail was just like Christmas. We'll be recommending it to all the outdoors people we know who like to eat wild and eat well.

  4. 4 out of 5

    Julie

    Wonderfully detailed and complete fish and game cookbook. I can't wait to try the recipes.

  5. 5 out of 5

    Kristine

    The Meateater Fish and Game Cookbook by Steven Rinella is a free Goodreads FirstReads advance reader copy of a hardcover book that I received in January and read in mid-March. Beauuuutiful, nature-journal style and messy camp gourmand photography, as well as chef-quality recipes for game, poultry, fish, reptiles, and seafood. There are extensive entries on each animal, field dressing and butchering, and how its meat should be prepared. The recipes themselves generally serve 4-8, include suggestio The Meateater Fish and Game Cookbook by Steven Rinella is a free Goodreads FirstReads advance reader copy of a hardcover book that I received in January and read in mid-March. Beauuuutiful, nature-journal style and messy camp gourmand photography, as well as chef-quality recipes for game, poultry, fish, reptiles, and seafood. There are extensive entries on each animal, field dressing and butchering, and how its meat should be prepared. The recipes themselves generally serve 4-8, include suggestions for alternative cuts, ideal tools, and presentation, and there's abroad use of berries, milk, lemon, red wine, and port (perhaps to draw away gaminess?). My favorites are April Bloomfield’s scotch eggs, wild hog Milanese, the sheer beauty of the water fowl charcuterie board, turkey apple sausage, grilled salmon with classic basil pesto, and seafood frittata.

  6. 4 out of 5

    Evan

    Unlike a lot of cookbooks I own, I actually read this cover to cover. First off, the photography is excellent. I have similar hunting books and cookbooks and this one gets an A+ for presentation. The processing sections are well detailed in written steps and photos. The recipes themselves are not only interesting, there's good technique to be learned and the Also Works With sections (other meats) is very helpful and found on almost every recipe. The book covers just about any game animal or fish Unlike a lot of cookbooks I own, I actually read this cover to cover. First off, the photography is excellent. I have similar hunting books and cookbooks and this one gets an A+ for presentation. The processing sections are well detailed in written steps and photos. The recipes themselves are not only interesting, there's good technique to be learned and the Also Works With sections (other meats) is very helpful and found on almost every recipe. The book covers just about any game animal or fish in some way and there's even recipes for sides and sauces in the back that pair well. So far I've just done "How to Roast a Hunk of Meat to Perfection" on a venison shoulder but I'm excited to try some of the small game recipes in the next few months.

  7. 5 out of 5

    Ashley Waligura

    I'm unsure how many recipes I will use from the book, but I appreciated the stories, photos, how to guides, and more. I was at first put off of the idea of a cookbook that had recipes ranging from marrow to squirrel, and beaver tail to frog legs, but I really enjoyed the approach that was taken- one of "this is how people did eat, this is how people could eat, this is what real meat looks like when it's from the wild, and this is a humane way to be a carnivore or omnivore in America". Many of us I'm unsure how many recipes I will use from the book, but I appreciated the stories, photos, how to guides, and more. I was at first put off of the idea of a cookbook that had recipes ranging from marrow to squirrel, and beaver tail to frog legs, but I really enjoyed the approach that was taken- one of "this is how people did eat, this is how people could eat, this is what real meat looks like when it's from the wild, and this is a humane way to be a carnivore or omnivore in America". Many of us meat but separate ourselves from how it is processed and how it is obtained, and lose sight of what it truly means to be a meat eater.

  8. 4 out of 5

    Janessa

    A highly informative cookbook offering not only recipes, but advice on techniques for properly butchering and preparing game after hunting. This was a gift from my husband, for both of us, as he enjoys hunting and I enjoy cooking. We have spied a few recipes in the book that we definitely want to, and can, try as well as others that appear as if they would be amazing. (We just don't have any way of obtaining the correct meats at this time.) May review may change once a few of these recipes are a A highly informative cookbook offering not only recipes, but advice on techniques for properly butchering and preparing game after hunting. This was a gift from my husband, for both of us, as he enjoys hunting and I enjoy cooking. We have spied a few recipes in the book that we definitely want to, and can, try as well as others that appear as if they would be amazing. (We just don't have any way of obtaining the correct meats at this time.) May review may change once a few of these recipes are attempted, but from this point they seem simple and straightforward enough, and spices required should not be difficult to come by.

  9. 4 out of 5

    Rhonda

    I loved the first impression of this book. Great details on how to butcher and prepare all sorts of fish and wild game. The recipes I read looked really good; and I read a LOT of cookbooks. I grew up in a hunting family and regularly ate what was hunted. I was really looking forward to this wonderful cookbook....until my son came over and took it home with him! He was very impressed with the book and was ready to try many of the methods and recipes himself. I can't wait to eat some wild game he I loved the first impression of this book. Great details on how to butcher and prepare all sorts of fish and wild game. The recipes I read looked really good; and I read a LOT of cookbooks. I grew up in a hunting family and regularly ate what was hunted. I was really looking forward to this wonderful cookbook....until my son came over and took it home with him! He was very impressed with the book and was ready to try many of the methods and recipes himself. I can't wait to eat some wild game he prepares by using this book. Very nice!

  10. 5 out of 5

    Elysian Fields

    4.5 stars! I was pleasantly surprised with the quality of this cookbook. Not only are the photographs amazing, the writing is great and the recipes are easy. It's more "higher end, gourmet" recipes then campout ones. The ease in which the meals come together is awsome, but I would have liked a bit more casual recipes as well. The process of this cookbook is complete. From hunting the game to butchering it, to cooking it and enjoying; this book has it all. I think it is a really cool addition to a 4.5 stars! I was pleasantly surprised with the quality of this cookbook. Not only are the photographs amazing, the writing is great and the recipes are easy. It's more "higher end, gourmet" recipes then campout ones. The ease in which the meals come together is awsome, but I would have liked a bit more casual recipes as well. The process of this cookbook is complete. From hunting the game to butchering it, to cooking it and enjoying; this book has it all. I think it is a really cool addition to any hunters kitchen.

  11. 4 out of 5

    Dominique

    It's not often I read a cookbook cover to cover but this one was engaging and kept my attention. Not only is the photography top-notch, the anecdotes are interesting, and the step-by-step instructions are above and beyond what one usually finds. It's unusual to find a cookbook that covers so many fish and game species. The options and suggestions the author provides make this book even more valuable. I've reviewed a good number of game and fish cookbooks, and this may be the best I've encountere It's not often I read a cookbook cover to cover but this one was engaging and kept my attention. Not only is the photography top-notch, the anecdotes are interesting, and the step-by-step instructions are above and beyond what one usually finds. It's unusual to find a cookbook that covers so many fish and game species. The options and suggestions the author provides make this book even more valuable. I've reviewed a good number of game and fish cookbooks, and this may be the best I've encountered.

  12. 5 out of 5

    Gregory Pedersen

    Book 3 of 2020. I love Steven Rinella’s insight and passion for hunting and nature, and his connection to his food is really tangible through his show Meat Eater and his writings. Many of those insights are shared throughout this cookbook, and there are a lot of great recipes too. The jerky recipe was phenomenal, I made it myself and it’s my new favorite marinade. I will say that many of the recipes shared in this book border on the edge of exotic in terms of typical food. I am an adventurous ea Book 3 of 2020. I love Steven Rinella’s insight and passion for hunting and nature, and his connection to his food is really tangible through his show Meat Eater and his writings. Many of those insights are shared throughout this cookbook, and there are a lot of great recipes too. The jerky recipe was phenomenal, I made it myself and it’s my new favorite marinade. I will say that many of the recipes shared in this book border on the edge of exotic in terms of typical food. I am an adventurous eater though and I can’t wait to try more of the recipes.

  13. 5 out of 5

    Andrew Lind

    My co-worker gave me this book to read. Although it is full of interesting stuff, most of the recipes in here, I will never use in my life. The fishing recipes get 5-stars hands down, but then again, that is bias because I am a fisherman. Sorry Mister Rinella, but I don't hunt and until Boris and Natasha open up a grocery store that sells Moose and Squirrel, I doubt I will use any of the recipes in here. (Now if you came up with a book solely about fishing, that would be a different story)

  14. 5 out of 5

    Riegs

    Hunting is not my thing, but I am a carnivore and try to have an open mind. I'm pretty impressed with the tastefulness and usefulness of this cookbook. I appreciate Rinella's push to use all parts of an animal, and to not let it suffer. He also makes an interesting point about hunting vs. commercially farmed meat: one is much less cruel than the other in the life of the animal.

  15. 5 out of 5

    Zachariah Dunham

    Not exactly a read-through type of book but more of a reference. It is as complete as any cookbook I have ever seen. Can't wait to try every single thing in it!

  16. 5 out of 5

    Wilding

    One of the few books I actually own. I am constantly references it and trying out recipes. It makes me excited to try different kinds of game or parts that I wouldn’t have known how to use before

  17. 4 out of 5

    CB

    Great addition to any hunter/anglers collection. First cookbook I’ve read cover to cover.

  18. 4 out of 5

    Andrea

    Gorgeous quality and so informative!

  19. 5 out of 5

    J

    Steves a Good ol Michigan boy... Well Stocked book full of great info and a few laugh out loud moments. Cool dude. Cool book. I only discovered him thru the Joe Rogan podcast.

  20. 4 out of 5

    Keith

    Rinella is the bomb.

  21. 4 out of 5

    Mark McNamara

    Beautiful with awesome recipes and a ton of valuable butchering and packaging info. The book makes me sad I don't have hundreds of days a year afield to harvest all the species it covers.

  22. 5 out of 5

    Ethan

    Awesome book with great photos. Is great for some one like me who has some familiarity with wild game but very basic.

  23. 4 out of 5

    Will Dole

    The recipes are good, the introductions to different varieties of game and how to properly butcher are educational, and the photography is beautiful. Worthy of a place on your coffee table, if you weren't busy using it in the kitchen.

  24. 4 out of 5

    Michael Giuliano

    Great recipes accompanied by beautiful photography and sharp storytelling. I will be coming back to this one again and again.

  25. 4 out of 5

    Matt Xiong

  26. 4 out of 5

    Poteat Lutken

  27. 4 out of 5

    Clayton Knierim

  28. 4 out of 5

    Dr. SamatraA "LS"

  29. 5 out of 5

    Travis

  30. 4 out of 5

    Samantha Houston

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