Featured Cookbook

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1. Quick Apricot Chutney

2. Baked Flounder in Parchment

Book Description

Making something different for dinner has never been easier—thanks to The Everything® Wild Game Cookbook. Written with the most exotic wild game and fish in mind, this unusual collection features delicious, original recipes designed to please any meat lover’s palate. Expert author Karen Eagle also reveals the secrets of cooking wild game—from the various techniques for preparing it (such as roasting and smoking) to substitutions that really work.

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The Everything Wild Game Cookbook: From Fowl And Fish to Rabbit And Venison 300 Recipes for Home-cooked Meals

Authors: Karen Eagle

Date: July 2006

ISBN: 159337545X

Publisher: Adams Publishing Group

Paperback

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Unlike most chutneys, this one does not require cooking. Offer it as a condiment for game fowl like turkey, pheasant, partridge, and duck.

Makes 2 cups

• 1 1/2 cups apricot preserves

• 1/2 teaspoon grated fresh ginger

• 1/3 cup golden raisins

• 1/4 cup snipped dried apples

• 1 clove garlic, minced

• 2 tablespoons cider vinegar

• 1 teaspoon cinnamon

• 1/2 teaspoon white pepper

1. Combine all ingredients and mix well. Set aside for at least 1 hour before serving so flavors will blend.

2. Refrigerate unused portions in a tightly covered container.

More From This Book:

1. Quick Apricot Chutney

2. Baked Flounder in Parchment

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