The grillin' wild cookbook
Subtitle: innovative recipes for hunters, fishermen, and outdoor enthusiasts
By: Rick Browne
Publisher: Lyons Press
Published: 2012
Place of publication: Guilford, Ct
Language: eng
ISBN-13: 9780762773794
Subjects: Cooking (Game); COOKING / Methods / Barbecue & Grilling; Barbecuing; COOKING / Methods / Outdoor; COOKING / General; American Cooking
Description: "Grillin' Wild, a cooking show for hunters and fishermen that many consider the best outdoor cooking show on TV, finds creator and host Rick Browne as the Wild Game Chef, sharing recipes from hunting lodges, resorts, preserves, lakes, rivers, oceans, and campground across North America. The Grillin' Wild Cookbook shares the wonderful recipes, cooking tips, and menu suggestions that have made the TV series popular with Browne's audience. Recipes have been gathered from gulf fishing and wild boar hunting in the steamy swamplands of Florida, a trip to Alaska's Chigicoff Island for grilled fresh local shrimp, and many other exotic locations. Rick's new, creative, and easy-to-fix recipes broadly cover the entire range of wild game, game birds, waterfowl, and ocean, lake, and river fish, from Grilled Buffalo Ribeye Steaks with Roquefort Butter, Curried Bear Meatballs, and Grilled Gator Kabobs to Snow Goose with Brandy Sauce, Grilled Halibut with Crab and Shrimp Sauce, and Basil-Ginger Swordfish Steaks"--

"The companion book to Browne's new show Grillin' Wild on the Sportsmen Channel, about cooking what you catch, shoot, and fish out of waters. It features mouthwatering, gourmet recipes for big game, small game, fowl, and fish, so whether you're looking for the perfect recipe for that giant elk (Chargrilled Elk Tenderloin with Red Miso BBQ Sauce) or a new way to cook that halibut you just caught (Cedar Plank Halibut), The Grillin' Wild Cookbook is chock full of new and tasty ideas"--
Table of contents: title: Machine generated contents note: Chapter 1 General principals, tips, techniques for wild game, fowl, and fish; title: Chapter 2 Black and Brown Bear; title: Chapter 3 Buffalo and Musk Ox; title: Chapter 4 Duck, Goose, and Wild Turkey; title: Chapter 5 Elk and Caribou; title: Chapter 6 Fish - Ocean, River, Lake, and Shellfish; title: Chapter 7 Goat and Sheep; title: Chapter 8 Moose; title: Chapter 9 Pheasant, Quail, Partridge & other Gamebirds; title: Chapter 10 Rabbit, Squirrel, Possum; title: Chapter 11 Venison and Antelope; title: Chapter 12 Wild Boar and Javalena; title: Chapter 13 Appetizers; title: Chapter 14 Side Dishes; title: Chapter 15 Dessert; title: Chapter 16 Resource and Cooking Supply Guide.