Two new cookbooks give hunters and those who cook for them a shot at making fine meals from the game animals they bag during the upcoming hunting seasons in Oregon, each one highlighting good living through better eating.
In his newly published "Buck, Buck, Moose," Sacramento author Hank Shaw provides scores of recipes for preparing deer, elk, moose, antelope and caribou.
The recipes range from everyday basics like country-fried venison and roast venison to venison stroganoff and borscht.
Shaw seeks to use the whole animal in food preparation and offers interpretations of dishes from around the world, such as Peruvian grilled deer heart.
This is Shaw's third wild-game cookbook. His previous works are "Hunt, Gather, Cook" and "Duck, Duck, Goose."
Texan Susan Ebert takes a broader look at cooking what you shoot, catch or gather in her new book, "The Field to Table Cookbook."
Ebert breaks her book down by what's available in the woods, waters and fields by month, with stories and essays about collecting your own food outdoors and dozens of recipes on how to use what you gather.
Her recipe ingredients include foods grown in gardens, gathered from fields, waterfowl, upland game birds, fish and big-game animals.