"Girl Hunter" by Georgia Pellegrini

Sometime in July I was contacted by Georgia Pellegrini about her book Girl Hunter, and she asked if I would like to receive an advanced copy of the book.  Being an avid fan of Georgia's blog I was more than excited about the book, and getting an early look at it.  I had kind of forgotten about it because I didn't know when it would be arriving.  On the best day of my 2011 hunting season so far, when I bagged my beautiful 8pt whitetail with a black powder, I arrived home to find a package in my door.  I ripped it open unaware what it was.  Inside I found the book Girl Hunter needless to say I read it within a day.

Having grown up a hunter it was a wonderful read, to see a New York City chef turn into an avid outdoors woman.   I was truly inspired by reading the book.  I love hunting with every ounce of my being, and I enjoy cooking, so the book inspired me to branch out and get a little wilder in the kitchen.  Georgia pairs the amazing flavoring of wild game (yes, I'm actually enjoying eating it all now!), with some sophisticated and some simple pairings to make amazing dishes.  The book Girl Hunter has really impacted the way I watch my food meet the table.  I'm far more curious during the cleaning of an animal to see the health of the animal from the inside out.   Rather than a deer becoming tasty jerky for snacks throughout the year, or being donated to Hunters for Hunger the deer we harvested this year are sitting snugly in my freezer waiting to be eaten, and part of that is in thanks to Girl Hunter, and Georgia's blog.

Tonight I made her Moroccan Elk Stew (I substituted venison for elk, as my freezer contains no elk)

Moroccan Elk Stew

Serves 8

Also try: beef, lamb, bison, venison and other antlered game

4 pounds elk shoulder or haunch, cut into cubes

3/4 cup all-purpose flour

4 tablespoons grape seed oil or butter

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ginger powder

1/2 teaspoon freshly ground black pepper

2 medium-size onions, roughly chopped

4 carrots, peeled and chopped

2 medium-size turnips, peeled and chopped

3 cloves garlic, roughly chopped

2/3 cup dried apricots

2/3 cup prunes, pitted

3 to 4 cups beef or antlered game stock

1. Heat a large, heavy-bottomed pot with oil. In a bowl, toss the elk cubes in the flour. Shake the cubes well and place them in the pot in batches, being sure not to crowd them. Brown them on all sides and transfer to a plate or rack.

2. Put all of the browned meat back in the pan and sprinkle it with the salt, cinnamon, ginger and pepper. Then add the vegetables, garlic, and dried fruit. Pour in enough stock for the meat to be three-quarters covered, and bring it to a boil. Lower the heat so the bubbles percolate. Cover and simmer gently for 2 hours, until tender.

The stew was a delicious combination of flavors, that I would have never put together, and Girl Hunter contains several other recipes for all kinds of game animals (small or large).  I'm dying to try some of the other recipes that Girl Hunter contains.  The book has changed my view of hunting, and changed some of my goals as a hunter.  The book trailer is below, and shows where the book is available at tomorrow!  This book would make a great gift for any hunter, cook, or anyone interested in the outdoors.