Included here are dozens of outstanding recipes, many of which have been neglected by standard cookbooks—Venison Moussaka, Shark Tetrazzini, Trout with Cucumber Sauce, Broiled Goose in Mustard Sauce and Curried Fried Squirrel, to name just a few. In addition to tempting options for preparing all manner of game and fish, Sylvia Bashline both educates and amuses us with spirited stories about her own wild cooking experiences. (Have you
ever fried venison liver in the midst of a snowstorm or broiled salmon filets on a slab of birchbark?)
Also included are instructions for cleaning fish and games, as well as tips on selecting appropriate wine for each dish.
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