Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Cooking Wild Game: Meat From Forest, Field And Stream And How To Prepare It For The Table, 432 Recipes

Cooking Wild Game: Meat From Forest, Field And Stream And How To Prepare It For The Table, 432 Recipes

Ashbrook, Frank G.
Sater, Edna N.
Darling, Jay N.

Hardcover

Quick & Easy CookingGerman CookingJewish & Kosher Cooking

ISBN10: 1436708389
ISBN13: 9781436708388
Publisher: Kessinger Pub Llc
Published: Jun 13 2008
Pages: 380
Weight: 1.60
Height: 1.00 Width: 6.00 Depth: 9.00
Language: English
Cooking Wild Game is a comprehensive cookbook written by Frank G. Ashbrook that offers 432 recipes for preparing meat from forest, field, and stream. The book is an essential guide for hunters and anyone who enjoys cooking with wild game. It covers a wide variety of animals, including deer, elk, moose, bear, rabbit, quail, pheasant, duck, goose, and many more. The recipes range from simple and traditional dishes like venison stew and grilled quail to more exotic and adventurous fare like wild boar sausage and elk carpaccio. The book also includes tips on selecting and preparing game meat, as well as advice on storing and preserving it. With its detailed instructions and mouth-watering recipes, Cooking Wild Game is the perfect resource for anyone looking to expand their culinary horizons and explore the delicious world of wild game cuisine.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

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