Overview
For hunters challenged with what to do with twenty pounds of bear meat, this book has that answer and more. from recipes incorporating antelope and caribou to pheasant and red snapper, there is an entree to please every palate. In case the household chef can't decide what to serve as a side dish, the author provides complete recipes for each course. Consider an appetizer of spinach and roasted red pepper cheesecake, stuffed elk roast served with a boursin cheese potato bake, and prosciutto ravioli, followed by mustard scented chukar partridge with war German potato salad, and complete the meal with Melba peach shortcake. Recipes can be used together or separately to accommodate everyone's tastes.
This book title, Gourmet Gone Wild (Planning and Preparing Complete Menus for Game, Fish, and Fowl), ISBN: 9780811734639, by Lorelie Scorzafava, published by Stackpole Books (December 13, 2007) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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