Adam Berkelmans / Justin Townsend
Librería Samer Atenea
Kálamo Books
Librería Elías (Asturias)
Librería Kolima (Madrid)
Librería Proteo (Málaga)
Most hunters know the backstrap. Few know the Denver steak. Fewer still know what to do with the neck, tongue, liver, caul fat, shanks, or the dozens of other cuts that rarely make it past the grinder or the gut pile. Cooking by Cut isn’t just another wild game cookbook. It’s a complete guide to understanding, butchering, and cooking big game-one cut at a time. Instead of organizing recipes by animal or meal, Cooking by Cut is organized by the individual cuts themselves. Each chapter teaches you where the cut comes from, how to identify it, how to butcher it, and the cooking techniques that bring out its very best. The result is a completely different way of thinking about wild game. Whether you’re processing deer, elk, moose, bear, wild pig, sheep, or goats, you’ll gain the confidence to break down every major cut and match it with the preparation it deserves. Inside you’ll discover: • Step-by-step big game butchery • Species-specific anatomy and cut identification • Hanging, aging, preservation, and processing techniques • More than 40 globally inspired recipes • Wine pairings selected for every recipe • Historical and cultural insights behind every cut Drawing inspiration from culinary traditions around the world, the recipes move far beyond familiar venison steaks and chili. Learn how to prepare everything from Italian osso buco and Vietnamese pho to Hungarian pörkölt, Cypriot sheftalia, Dominican lengua, Greek pastitsio, Puerto Rican pique, and dozens of other dishes that showcase the unique strengths of each cut. You’ll also learn how to confidently prepare many of the animal’s most overlooked parts, including the heart, liver, tongue, kidneys, caul fat, bones, shanks, trotters, and more-transforming them into meals worthy of the harvest. More than recipes, Cooking by Cut explores the anatomy, history, and culinary traditions behind every cut, giving hunters and cooks the knowledge to process wild game with confidence while wasting less and cooking better. Whether you’re butchering your first whitetail or your hundredth elk, this book will change the way you see every animal you harvest. Every cut tells a different story. Learn them all. 6
