Wednesday, December 14, 2011

Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time By Georgia Pellegrini

Earlier this spring I got an e-mail from none other than Georgia Pellegrini, at this point I was ecstatic, I didn't care what the email said. After opening it, I found out she was releasing a book this winter and wanted me to get an advanced copy. To say I was flattered was an understatement. Now let me take a step back and explain my level of excitement. For those of you who read this blog, know I am a big burly man that normally has a bow, gun, or fishing pole in my hand and this blog chronicles those events, but no ones how close this blog came to resembling the blogs of Georgia Pellegrini or Hank Shaw because as at home as I am in the woods the kitchen isn't a far second. Both of these people heavily included my ideas for a blog, and have partial credit for me starting Foggy Mountain Meanderings. So to receive an e-mail asking me if I'd like to have an advance copy of Georgia's book was one of those things you couldn't even ask for or imagine when you start blogging.

After the book arrived it didn't take long for it to find a spot in my hunting pack, actually it when straight from the mailing envelope directly into my bag for the next mornings hunt. It didn't take me long to breeze through the book the first time as I could barely put it down. I was actually long for me to find myself enthralled with the book, but with being in school I knew I had to leave it in my hunting pack so I could only read it when I was hunting. A sad fact, I was so entrenched while reading this book, the buck that I shot on opening day of rifle season made it half way in behind me before I looked up from the book, but that one still turned out for the best. This book is a must read for any hunter, actually, it's a must read for anyone. It shows what hunting is truly about and the values that most people don't see in today's world of hunting. This book has opened my eyes, even as a hunter, it has made me want to strive to hunt new types of game and expand my horizons in the kitchen. The chapters are laid out wonderfully with a short story of her hunt trip and then concludes with a handful of recipes for the selected game in that chapter. Georgia was nice enough to share one of the recipes from her new book released yesterday. Here is a great recipe that I recommend everyone and anyone needs to try!


Buttermilk Fried Rabbit

Serves 4

Also try: chicken, turkey, squirrel, dove, upland game birds, or any other young game meat

1 young cottontail rabbit, cut into serving pieces
2 cups buttermilk
1 medium-size onion, sliced
3 garlic cloves, diced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried tarragon, or 1 teaspoon each of your three favorite dried herbs
1 teaspoon smoked paprika
1 tablespoon cayenne
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper
2 to 3 cups grape seed or vegetable oil

1. Soak the rabbit overnight in the buttermilk, along with the onion, garlic, herbs, paprika, and 1
teaspoon of the cayenne.

2. Drain in a colander, leaving some herbs on the rabbit. In a large resealable plastic bag or in a
large bowl, mix the flour with the garlic and onion powder and remaining 2 teaspoons of cayenne,
as well as a pinch of salt and pepper. Meanwhile, heat the oil in a large, heavy-bottomed skillet
over medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil, but not so
hot as for the oil to be smoking.

3. Place the rabbit pieces in the bag with the flour mixture and shake until thoroughly coated. Do
this in small batches, dredging just enough rabbit to fit in the pan at one time.

4. Add the rabbit to the skillet and fry on one side for about 10 minutes, until golden brown, then
use tongs to turn the pieces over and fry for another 10 minutes, again until golden brown. Be
careful to keep the oil hot enough to fry the rabbit, but not so that it burns.

5. Remove the rabbit from the skillet and place it on a wire rack over paper towels. Season
immediately with salt and pepper to taste, to help preserve the crispiness for the table. This is
good served immediately or also good cold for lunch the next day.

From the book Girl Hunter by Georgia Pellegrini.  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2011.

For more on Georgia and her book...


2 comments:

  1. Thanks so much, this post means a lot coming from you and I'm so glad you enjoyed it. Happy hunting!

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  2. HA! I bet you did about fall out when you got that email! That's so awesome. As much as I cook too...I can totally understand your excitement! I've been seeing all the great reviews on her book so guess what I just added to my Christmas list? hahah. It's a little late but I'll still go out and buy it. As much as you cook, a good review from you means it is the real deal ;)

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