Featured Cookbook

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1. Roast Duck with Apricot Sauce

2. Grilled Marinated Trout

3. Pepper Marinade for Game

Book Description

From the ""Camp Cook"" of Wisconsin Outdoor Journal comes this new cookbook filled with culinary delights for hunting families everywhere. Readers will learn to easily prepare tasty and nutritious meals from the game they harvest. Designed to lie flat when opened, this cookbook will help the wild game chef achieve gourmet results with very little effort. Delicious recipes for deer, elk, bear, moose, partridge, pheasant, turkey, rabbit, squirrel, duck, goose, walleye, salmon, trout and side dish...

... (more)

365 Wild Game Recipes

Authors: Edie Franson

Date: September 2001

ISBN: 0873419952

Publisher: Krause Publications

Plastic Comb

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• 1 medium onion, chopped fine

• 2 carrots, diced

• 1 small rib celery, chopped fine

• 1/4 cup olive oil

• 3 1/2 cups dry red wine

• 3/4 cup cider vinegar

• 3/4 teaspoon black peppercorns

• 1 whole clove

• 1 bay leaf, crushed

• 1/2 teaspoon thyme

• 1/2 teaspoon marjoram

• 1 teaspoon salt

1. Saute onion, carrots, and celery in oil until tender, but not browned. Add remaining ingredients. Bring to a boil and simmer 20 minutes. Cool completely before using.




2. To use marinade, place game in a bowl; pour cooled marinade over game and let stand in refrigerator two to five days. Turn meat two or three times a day. Drain meat and pat dry before preparing in recipe. Discard unused marinade.

More From This Book:

1. Roast Duck with Apricot Sauce

2. Grilled Marinated Trout

3. Pepper Marinade for Game

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