Kate Fiduccia is a professional chef who has hunted and fished throughout North America. In her travels, she's discovered many fabulous methods for preparing all types of game animals, birds and freshwater fish. For 16 years, Kate has shared her adventures both in the field and in the kitchen as co-host and executive producer of the TV program "Woods N' Waters." She is also the food editor for Doubleday Direct's Outdoorsman's Edge book club. Kate lives in Florida, New York.
Cooking Wild in Kate's Kitchenby Kate Fiduccia
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.
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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."