Wild Game Simple

Wild Game Simple

Wild Game Simple

Wild Game Simple

Charter captain, guide, author and photographer Mike Gnatkowski has turned his attention to one of his other loves- wild game cooking- to compile a cook book of easy, delicious recipes that every Joe Sportsman can prepare with ingredients found right in their own kitchen. Wild Game Simple features over 100 straightforward recipes to prepare everything from fish to venison to fowl. The book’s well-illustrated features includes sections on cleaning game and fish, field dressing, storage and freezing, wines, hors devours, soups, chowders and chilies, as well as easy yet elegant entrees like Easy Venison Wellington, Stuffed Mallard Breast, and Walleye Veronique. The book also includes over a dozen easy slow-cooker recipes. The recipes are a compilation of the captain’s secret blends, customer’s offerings and family favorites. The book features breath-taking images and entertaining anecdotes compiled by the author in his over 30 years in the outdoors, incredibly detailed pencil drawings by talented artist Ed Sutton and a suggested wine list with each chapter. Signed copies are available for $17.95 plus 3.95 shipping and handling online by clicking the Buy Now button below or by calling 307-214-4273.

Hunter, angler, writer, cook. Mike Gnatkowski knows fish and game and in this little book offers exquisite, yet simple recipes sure to grace any food gatherers table. I learned new ways to prepare game birds; for that alone, I am indebted. Enjoy the read… and the feed, as I did.”

Tom Huggler

Author of A Fall of Woodcock

Gnat’s Duck Breast Sautégnatsduckbreastsaute

Breast meat from four large ducks      (Remove from the bone)

One 10-ounce package batter fried mix

3 tablespoons butter

2 tablespoons olive oil

2 cups onions (Julienne cut)

2 cups mushrooms (sliced)

2 teaspoons salt

1 teaspoon pepper

2 tablespoons parsley

½ cup red spiced wine

Slice the meat into 1 inch–wide strips across the grain of the meat. Melt the butter in a sauté pan over medium/heat. Dreads the sliced duck breast strips in the batter mix while making sure to coat them thoroughly. Make sure to knock off any excess batter mix. Add the duck to the sauté pan browning slightly on each side. Do not overcook. Cook the strips until rare. Remove the duck strips from the pan and set aside. Add the olive oil to the pan and bring to temperature. Add the onions and mushrooms, and cook until onions are translucent. Add the salt, pepper, parsley. Return the duck restaurants to the pan. Reduce heat to low and simmer an additional two minutes before adding the red wine. Continue simmering until the red wine is reduced to half. Served with wild rice and your choice of vegetable. This is also a great recipe with pheasant and grouse. Substitute white wine for red when cooking game birds.

copyrighted 2015 gnatoutdoors.com

If you’re one of those guys who begins every recipe by opening a can of mushroom soup, you must read this book. Fix a few these recipes for the family and your wife will actually encourage you to spend more time hunting and fishing

Bob Gwizdz

Outdoor writer

Almond Grouse in White Wine Sauce

almondgrouseinwhitewinesauce1Mike Gnatkowski loves to fish and hunt, loves to cook the critters he catches and shoot, and also happens to love good cigars. I can attest to the fact that there is nothing quite so satisfying as lazily enjoying one of those cigars while gently burping away the effects of an overfull belly after one of Mike’s legendary dockside fish boils.

If all the recipes in this book are as good as the ones he is prepared in the past, I’m going to enjoy many happy years of preparing them for friends–and failing to mention that they were cribbed from Mike.

Eric Sharp

Outdoor Writer, Former Outdoor Editor Detroit Free Press

Mango Salsa SalmonMango-Salsa-Salmon1

“Most Michigan residents love to fish, and even more of them love to eat fish. So why not learn the tastiest ways you can cook your catch from one of the best anglers around? Capt. Mike Gnatkowski has been fishing for bazillions of years, and now he shares his awesome culinary creations in this colorful, informative book. And trust me, you’ll absolutely love the smoked salmon.”

Dennis Schmidt

Editor, Game & Fish Magazines

copyrighted 2011 gnatoutdoors.com

Wines to Serve with Fish

With any fish, you have to pair it with a white wine,” claims Jim Durand, “and depending on the type of fish and how its prepared, determines which wine goes best with which fish.  Bass is outstanding when paired with a nice Chardonnay. I would recommend a McWilliams Chardonnay from Australia. The Australian Chardonnays don’t feature as much oak as their Californian counterparts and therefore aren’t as heavy or filling. Smoked trout or salmon are a match made in heaven for a spicy Gwurtztraminer. It’s a different white than most people are use to, but a delightful change of pace. A Fetzer Gwurtztraminer is another choice for trout and salmon that features a touch of sweetness, unlike most Gwurtztraminers, that are slightly dryer. Perch and catfish are a perfect match for a Chenin Blanc. A favorite is Vinom Chenin Blanc from South Africa.

Excerpted from the book Wild Game Simple

copyrighted 2011 gnatoutdoors.com