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Cooking Wild in Kate's Kitchen: Venison, by Kate Fiduccia
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If you love venison this book is for you. You'll find more than 150 recipes for preparing your deer, elk, caribou and moose into delicious dishes. From starters, to main meals, to preparing venison for breakfast - you'll discover wonderful recipes like "Venison Cutlet Delight"; "It's A Meal Venison Soup;" and "Venison Vegetable Frittata." Kate also includes great side dish recipes and venison recipes from some of the outfitters with which Kate has hunted.
- Sales Rank: #4660571 in Books
- Published on: 2009-12-18
- Original language: English
- Number of items: 1
- Dimensions: .30" h x 6.90" w x 9.90" l, .60 pounds
- Binding: Paperback
- 112 pages
About the Author
Kate Fiduccia is the author of several wild game cookbooks including Backyard Grilling (co-author), Grillin' & Chili'n' & Cooking Wild in Kate's Camp; all Main Selections in the Outdoorsman's Edge Book Club. She also edited The Quotable Wine Lover (Main Selection - Paperback Book of the Month Club). A graduate of Cornell University's Hotel School, Kate has been the host of the Cooking Wild in Kate's Kitchen segment on the Woods N' Water TV Series for over 20 years. Kate resides with her family in upstate New York.
Kate Fiduccia is the author of several wild game cookbooks including Backyard Grilling (co-author), Grillin' & Chili'n' & Cooking Wild in Kate's Camp; all Main Selections in the Outdoorsman's Edge Book Club. She also edited The Quotable Wine Lover (Main Selection - Paperback Book of the Month Club). A graduate of Cornell University's Hotel School, Kate has been the host of the Cooking Wild in Kate's Kitchen segment on the Woods N' Water TV Series for over 20 years. Kate resides with her family in upstate New York.
Most helpful customer reviews
0 of 0 people found the following review helpful.
The Wonderful Flavors of Cooking Wild
By K. Bruins
Knowing that venison is a more healthy way of eating than some other meats, I wanted to find out more about preparing venison. Perusing my copy of Cooking Wild in Kate's Kitchen: Venison established in me a desire to try many of the recipes. Who better to try them with than close friends who tell the truth and the husband, being an avid hunter. So I call my friends, Tom and Pat Weatherwax, to journey with me on this project. Pat prepared the Venison Steak Fajitas for us all one evening. It was given rave reviews by all. Pat loved that it was so easy to prepare in the crock pot. She was going to prepare it for a family gathering the following week.
The recipe book is laid out in a pleasing format with beautiful pictures of prepared dishes. The sections of the cookbook are Starters; Main Meals; Venison for Breakfast; Pies & Casseroles; Soups, Stews & Chilies; Marinades, Rubs, Butters & Sauces; Game Accompaniments; Premier Wild Chefs; Your Best Recipes; Game Care Tips; Mail-Order Sources; Nutritional Information; and Glossary. The author, Kate Fiduccia, also adds her cooking tips throughout the book, which I found very helpful. The recipes are easy to follow and encourage the novice venison preparer to jump in and cook these mouthwatering dishes. I look forward to trying many recipes from this great collection. The book is 97 pages, 150 recipes, and inviting to the eye. I highly recommend this helpful cooking tool to anyone who prepares or desires to know more about preparing venison.
0 of 0 people found the following review helpful.
Cooking Wild In Kate's Kitchen
By Joyce M. Gilmour
When Cooking Wild in Kate's Kitchen was available for a review, I jumped at the chance to review it. The subtitle is "Fabulous Venison Dishes from Fast to Fancy." My husband and I have been married for thirty-eight years and he has been a hunter all of those years. I would have to say that the variety of ways that venison has been served has been minimal. We always get some of the venison made into brats and jerky, but then the rest is either ground or left to be turned into cutlets, roasts, steaks, and/or stew meat. The thought that we would have recipes to give us more opportunities to enjoy the venison thrilled me.
So, needless to say, Kate Fiduccia has added a cookbook to our kitchen that is going to get a lot of use. For instance, who would have thought of Tex-Mex Egg Rolls? Not me! I'm looking forward to one venison meal a week with Venison Steak Fajitas and Broccoli-Venison Stir-Fry being the next two on the meal agenda. Ms. Fiduccia has also added in recipes for breakfast which takes our venison meal out of a "dinner only" option. There are many options for meals with ground venison. Another addition that brings "spice" to the book is the chapter on marinades, rubs, butter, and sauces as well as the many recipes for foods to accompany venison dishes. Anyone that spends time in the kitchen realizes that these "up the options" for increased varieties in dishes.
Cooking Wild in Kate's Kitchen also includes recipes from premier chefs. I found it very interesting to see how far Kate has gone to actually hunt big game. She states: "Some of these memorable meals were prepared by seasoned wild-game chefs in unique, five-star lodges, and some equally as unforgettable were prepared by camp chefs in cook tents located hours by horseback from civilization." Now, just how exciting is that? She finishes up the book with recipes from other hunters and folks that love to cook wild game.
The book is very professionally written and would be a wonderful addition to any family's cookbook collection that enjoys venison (or maybe hasn't but this book would make that difference for them). I would like to thank Ms. Fiduccia for sharing these recipes with readers, and for making the venison meals at my home much more exciting. Now I can smile when I hear, "Honey, we're having venison today."
0 of 0 people found the following review helpful.
Venison Cookery
By La Vaughn Kemnow
You don't have to be a gourmet cook to cook gourmet! Kate Fiduccia presents a bookful of delicious, healthy, easy to prepare venison recipes made with easily obtained ingredients; and immensely pleasing to the palate. This book could well have been titled the Venison Gourmet.
In addition to a plethora of substantial and scrumptious recipes, Kate, a hunter, included a chapter of instructions on field dressing the venison, as well as practical reminders on doing this as soon as possible; with an emphasis on rapid cooling to protect the quality and flavor of the meat. The advice to "prop it open with a stick" was a nostalgic reminder of the many times my father did exactly that.
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