Trophy Meals in B&C's First Cookbook

After 127 years and nearly as many published books, the Boone and Crockett Club has released its first cookbook.

"Wild Gourmet: Naturally Healthy Game, Fish and Fowl Recipes for Everyday Chefs" is the newest title from America's first wildlife advocacy organization. Since 1887, Theodore Roosevelt's beloved Boone and Crockett Club has been best known for its volumes on big-game trophy records, hunting, history and conservation philosophy.

But, now, something completely different.

"Preparing meats produced by the good earth is the oldest of culinary skills, and Boone and Crockett is steeped in tradition, so a cookbook from the Club makes perfect sense," said Julie Tripp, publications director for Boone and Crockett. "Our goal is providing a valuable resource for newcomers and seasoned veterans alike."

Many hunters' favorite dishes are tried, true and long established. Any outfit entering the game cookbook market in Year 2014 had best deliver something especially useful and/or tantalizing, and Boone and Crockett's new offering does so. From practical new twists on age-old recipes like venison chili and fried fish, the book also guides more adventurous foodies on decidedly modern, upscale endeavors such as spinach and ricotta gnudi with marsala stewed rabbit ragu.

The book even suggests wine pairings, all submitted by third-generation Napa winemaker and Boone and Crockett member Marc Mondavi, to go with each creation.

At 272 pages and featuring recipes from Emeril Lagasse, Scott Leysath, Hank Shaw and many others, "Wild Gourmet: Naturally Healthy Game, Fish and Fowl Recipes for Everyday Chefs" is a distillation of proven, diverse cooking expertise.

Finally, or perhaps firstly, Boone and Crockett Club's new cookbook also features an extensive section on wild game processing. Using clear, color photos as a step-by-step guide to properly disassembling everything from elk to duck to squirrel, these pages offer at least a few new tricks for every hunter and angler to maximize enjoyment from their hard-won game and fish.

Each copy of the book comes with a large poster that maps all the different cuts of meat on a big-game carcass. On the reverse side of the poster are best cooking practices for turkey, duck, squirrel, rabbit and salmon, as well as five key steps to skinning an elk.

Tripp says the poster and book together is a must-have reference for anyone interested in supervising their food from field to fork. 

She added, "Today's locavore movement and trend toward health-conscious cooking are driving more and more people to discover what sportsmen have known all along - the tastiest, healthiest meat is wild meat."

Scrumptiously illustrated, this high-quality hardcover book is $34.95. Boone and Crockett Club members ($35 annual dues includes subscription to Fair Chase magazine) receive a discount if purchased directly from the Club.