Preparations & Procedures

Preservation of Game Meats and Fish

Introduction
Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish



"How To" Illustrated Procedures


Carving the Roast Goose or Duck
Breasting the Bird and Bringing the Bone
Boning the Duck for a Ballotine
Building the Terrine Maison
Gravlax
Forming the Noisettes of Salmon



Cooking with Planks

Julie Packard

The Case for Sustainable Seafood
by Julie Packard, Executive Director, The Monterey Bay Aquarium

Fish from the oceans were once viewed as an inexhaustible resource, able to fill nets and put food on our plates without limit for generations to come. But we’re rapidly proving the old adage wrong: In the face of human demands, there just aren’t enough fish in the sea. [more]

Venison Recipes Salmon Recipes Wild Fruit Recipes

U.S. Company Agricultural Deals Undermining Food Security in Latin America

Wed, 23 Apr 2014 08:09:25 -0500
By Ben Grossman-Cohen - Large scale agriculture deals funded by US companies in Paraguay, Guatemala, and Colombia are undermining local food security and displacing smallholder farmers according to an investigation of three major deals involving US investors released today by international relief and development organization Oxfam.

The Hague: Global Oceans Action Summit for Food Security and Blue Growth
Tue, 22 Apr 2014 08:01:56 -0500
Urgent coordinated action is needed to restore the health of the world’s oceans and secure the long-term well-being and food security of a growing global population. Video: Global Partnership for Oceans

HealthTalk: Whole Grain Foods and Sodium Content
Mon, 21 Apr 2014 07:58:41 -0500
By Karen Collins, MS, RDN, CDN - Q: I’d like to eat more whole grains, but I need to limit sodium, and many are surprisingly high in sodium. What do you suggest?

How Value Cuts Affect Ground Chuck
Mon, 21 Apr 2014 07:58:29 -0500
Removing value-added cuts of beef from the chuck increases profits for producers while offering consumers lower-cost, high-quality steaks. The meat that is left over is usually sold as ground chuck. Does removing those value cuts affect the quality of the ground beef?

Oscar Mayer Classic Wieners Recalled
Mon, 21 Apr 2014 07:58:11 -0500
The products were distributed to retail stores nationwide.


Cookbooks




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