This spiral-bound cookbook by Keith and Theresa Sutton contains 235 old and new recipes for game--“old” in the sense that many of the recipes are derived from Southern favorites that have been around more than a hundred years; but “new,” as well, because the Suttons also include never-before-seen specialties developed while cooking game for their own family table. Each recipe has simple, step-by-step directions that will make you look like a gourmet chef, no matter what your experience. And you won’t need exotic, hard-to-find ingredients to prepare these dishes. The only exotic thing here is the game itself--everything from deer, bear, turkey, rabbit, dove, quail, duck, goose and squirrel to beaver, raccoon, nutria, woodcock, wild hog, rail, coot, moorhen, gallinule, snipe, muskrat, crow and possum. Includes delectable recipes such as: • Venison Steak with Blackberry Brandy Sauce • Apricot-Pineapple Doves • Maple Pecan Mallard • Buttermilk Baked Bobwhites • Oven Fried Rabbit with Cream Gravy • Coon Hunter’s Pilau • Snipe Flambé • Squirrel Jambalaya • Herbed Boar Roast with Bourbon Gravy • and many more 2001, C & C Outdoor Productions. 155 pages. Soft cover. Signed by authors. |