The Wild Game Smoker and Grill Cookbook: Sensational Recipes and BBQ Techniques for Mouth-Watering Deer, Elk, Turkey, Pheasant, Duck and More

The Wild Game Smoker and Grill Cookbook: Sensational Recipes and BBQ Techniques for Mouth-Watering Deer, Elk, Turkey, Pheasant, Duck and More

by Kindi Lantz


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Packed full of delicious dishes that feature grilled and smoked meats, this unique cookbook is a must-have for any hunter. Whether you are using a classic charcoal grill, handy electric smoker, versatile wood pellet smoker or even a backyard smokehouse, author Kindi Lantz provides everything from heat-control techniques and smoker tricks to perfect wood chip pairings and the best rubs, marinades and sauces.

This book offers a collection of simple, step-by-step recipes that bring out the natural flavor of your wild game, including:
  • Cherry Glazed Whole Smoked Pheasant
  • Asian Broccoli & Pronghorn Steak Salad
  • Blueberry and Brie Infused Bear Burgers
  • Smoked Duck with Berry Cabernet Sauce
  • Grilled Nacho Bites with Seasoned Antelope
  • Coconut Milk Bison Satay with Peanut Sauce
  • Char-Grilled Venison Tacos with Mango Salsa
  • Wild Turkey & Wild Mushroom Sausage
  • Hickory-Smoked Maple Rabbit
  • Smoked Cider Braised Quail
  • Product Details

    ISBN-13: 9781612438702
    Publisher: Ulysses Press
    Publication date: 02/19/2019
    Pages: 144
    Sales rank: 395,847
    Product dimensions: 7.40(w) x 8.70(h) x 0.40(d)

    About the Author

    Kindi Lantz discovered her love of cooking long before she could even reach the kitchen counters; her grandmother gave her access to nearly every ingredient in her kitchen for her (mostly inedible) experiments. For the better part of 10 years, Kindi managed and even took on part ownership of a gourmet catering company in the Portland, OR metro area; it was there, alongside some of the most talented chefs, planners, and entertainers, that Kindi’s passion developed the most. When her husband, their young spitfire of a daughter, and she moved back to Montana, they were thrilled to fill their freezer with wild game and Kindi made it her mission to combine big city culinary artistry with some of the finest-tasting and sustainably-sourced meats in the world. When Kindi isn’t in the kitchen, she is typically providing Digital Marketing and SEO Writing services to businesses looking to be found organically online on behalf of her own small business, FreeLantz, LLC, tending to What The Cluck Farm, her small-scale, organic farm in Frenchtown, MT, or spending time outdoors or crafting with her family.

    Table of Contents

    Foreword vii

    Introduction: Raised Wild 1

    Chapter 1 Getting Started 3

    Chapter 2 Grilling and Smoking Basics 13

    Basic BBQ Rub 15

    Perfect Poultry Rub 15

    Citrus-Ginger Marinade 16

    Sweet Heat Marinade 16

    Maple Mud Marinade 17

    Cilantro Lime Mayo 17

    Thai Chili Oil 18

    Habanero Carrot Hot Sauce 18

    Rhubarb Jalapeño Sauce 19

    Garlicky Aioli 19

    Root Beer Barbecue Sauce 20

    Chapter 3 Appetizers 21

    Venison Steak and Avocado Tostadas 22

    Montana Meatballs 25

    Hickory-Smoked Montana Meatballs in Root Beer Barbecue Sauce 26

    Mozzarella-Stuffed Meatballs with Sun-Dried Tomato Dipping Sauce 27

    Fire-Roasted Red Pepper and Venison Stuffed Mushrooms 29

    Grilled Nacho Bites with Seasoned Antelope 31

    Buttermilk Steak Bites with Cajun Dipping Sauce 32

    Wild Boar Salami Bites with Mascarpone and Raspberry Jam 34

    Chapter 4 Salads and Side Dishes 35

    Elk Caesar Salad 36

    Smoked Duck Salad with Goat Cheese, Pecans, and Lemon Maple Vinaigrette 38

    Spinach and Strawberry Salad with Crispy Duck Skin and Goat Cheese 41

    Asian Broccoli Salad with Pronghorn Steak 42

    Smoked Duck Fried Rice 45

    Wild Smoked Onion Bombs 46

    Grilled Steak and Potato Salad with Gorgonzola 48

    Smoky Maple Baked Beans with Venison 51

    Chapter 5 Venison Steaks 53

    The Perfect Venison Steak 54

    Compound Butter 57

    Lemon Butter Dipper 57

    Unsurpassable Blue Cheese Sauce 58

    Chimichurri 58

    Wild Mushroom and Shallot Sauté 59

    Smoked Mediterranean Venison Roulade with Basil Balsamic Reduction 60

    Spinach-Artichoke Stuffed Elk Tenderloin in Creamy White Wine Sauce 62

    Prosciutto and Fontina Stuffed Steak Rolls with Plum Chutney 65

    Chapter 6 Burgers 68

    Burger Starter 69

    Bacon Wrapped Venison Burgers with Caramelized Onion and Gorgonzola Cream Sauce 71

    Blueberry and Brie Infused Bear Burgers 73

    The Sequel to the Hunter Clogger 75

    Tomato and Mozzarella Stuffed Bison Burgers with Basilchurri and Butter Lettuce Buns 77

    Cheesesteak Elk Burgers 79

    Venison Jalapeno Popper Burgers 82

    Antelope Burger with Crispy Sweet Onions, Green Pepper Cream Cheese Sauce, and Portobello Bun 84

    Goose Burgers with Fig and Bacon Jam and Goat Cheese 86

    Wild Turkey Burger with Swiss Cheese and Sun-Dried Tomato Basil Spread 89

    Enchilada Elk Burger with Green Chile-Corn Cake Bun 90

    Chapter 7 Entrées 93

    Coconut Milk-Soaked Bison Satay with Ginger Peanut Sauce 94

    Cherry-Smoked Duck with Huckleberry Cabernet Sauce 97

    Russian-Style Elk Shashlik 99

    Honey-Soy Duck Skewers 100

    Hawaiian-Style Boozy Boozy Duck 101

    Smoked Cider Braised Quail 103

    Hickory-Smoked Maple Rabbit 105

    Cherry-Glazed Whole Smoked Pheasant with Cornbread Stuffing 107

    Bison Bulgogi 109

    Grilled Bacon-Wrapped Meatloaf Topped with White Cheddar Mashed Potatoes 110

    Spaghetti with Montana Meatball and Mushroom Skewers 112

    Chermoula Spiced Rabbit with Roasted Pepper Chutney 114

    Char-Grilled Venison Tacos with Simple Mango Salsa and Cilantro Lime Mayo 116

    Chapter 8 Jerky and Sausage 118

    Old-Fashioned Jerky 119

    Hickory Honey Jerky 120

    Apple-Smoked Maple and Brown Sugar Jerky 120

    Sweet and Spicy Jerky 121

    Citrus-Thyme Jerky 121

    Chipotle Mole Jerky 122

    Green Chile-Cilantro with Lime Jerky 122

    Sesame Soy Jerky 123

    Whiskey and Spiced Cider Jerky 123

    Bourbon Peach Jerky 124

    Garlic, Cracked Pepper, and Sea Salt Jerky 124

    Black Bear Pemmican with Dried Fruit and Nuts 125

    Elk and Pronghorn Smoked Summer Sausage 127

    Wild Turkey and Wild Mushroom Sausage 129

    Hickory- Smoked Venison Breakfast Sausage Patties 132

    Game Meats to Use in Recipes 133

    Acknowledgments 135

    About the Author 136

    Customer Reviews