Wild Game Cookbook: Cooking Game For Your Own Family Table

This brilliant wild game cookbook contains a great mix of old and new — "old" as in a large number of the recipes inside are gotten from Southern top choices that have been around more than 100 years; yet "new," too, because the writer likewise incorporates never-before-seen strengths created while cooking game for their family table. Every recipe has straightforward, bit-by-bit headings that will make you seem to be a professional cook, regardless of what your experience. Also, you won't require outlandish, difficult-to-come-by fixings to set up these dishes. The main colorful thing here is the actual game — everything from deer, bear, turkey, hare, dove, quail, duck, goose, and squirrel to beaver, raccoon, nutria, woodcock, wild hoard, rail, fogy, moorhen, gallinule, kill, muskrat, crow and possum. If it has fur or plumes, and you can chase it in the South, you'll figure out how to cook it in This book.
The names of the recipes (235 altogether) will make your mouth water: Venison Steak with Blackberry Cognac Sauce, Apricot-Pineapple Birds, Maple Walnut Mallard, Specklebelly Goose with Cranberry Cornbread Stuffing, Buttermilk Prepared Partridges, Stove Broiled Bunny with Cream Sauce, Coon Tracker's Pilau, Kill Flambé, Squirrel Jambalaya, Herbed Pig Cook with Whiskey Sauce and some more.