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Sunday, August 11, 2013

Girl Hunter

"It is easy to live off the land when you have no other choice. In a way it is choice that plagues our modern food system, our expectation that there will be seven kinds of peanut butter on the shelves of the grocery store, and twelve brands of boneless, skinless chicken breast in the refrigerated aisle." -Georgia Pellegrini (page 35)

In her book, Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time, Georgia Pellegrini is on a journey to find local, organic, and sustainable food. She leaves the big city behind to hunt her own meat, traveling near and far from Texas hill country, the Arkansas Delta, and the Louisiana bayou to the English countryside.

Pellegrini writes with humor and wisdom. After detailing each adventure, she shares recipes for cooking what she hunted, including under-appreciated animals like rabbit, pigeon, and squirrel, and under-appreciated parts like deer heart and liver.

Pellegrini covers basic cooking techniques like rendering fat and making staples such as stocks, sauces, brines, rubs, and marinades. She also includes recipes that draw on more advanced techniques like Goose Proscuitto, Elk Jerky, Pheasant Tagine, and Venison Sausage. And she gives readers ideas for substitutions in you don't have the particular animal a recipe calls for.

Personally, I'm looking forward to making Duck with Cherry Sauce on page 120 and Elk-Stuffed Cabbage Rolls on page 86. If I can't hunt them myself, I can find farm-raised duck and elk at my local farmer's market.

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