Dressing and Cooking Wild Game: From Field to Table: Big Game, Small Game, Upland Birds & Waterfowl
This popular best-seller is a comprehensive guide to field-dressing and cooking great-tasting big game, small game, upland birds and waterfowl. The color photographs, step-by-step directions and variety of recipes make this a unique kitchen reference.
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Field Dressing Wild Game
Selecting Sharpening Hunting Knives
Field Dressing Transport
Hanging Aging Skinning Big Game
Butchering Big Game
Dressing Small Game
Portioning Small Game
Corning Big Game
Cooking Small Game
Cooking Upland Game Birds
1/4 teaspoon animal antelope Bake bay leaf Big Game big-game black pepper blend bones brown sugar butter or margarine butter over medium carrots casserole celery chicken broth cloves garlic Cook and stir Cook over medium cornstarch cover crockpot cup all-purpose flour cup chopped cup water deer Drain dressing ducks Dutch oven flavor freezer garlic goose grouse Heat to boiling juice marinade marjoram meat medium heat medium onion medium skillet medium-high heat medium-low heat melt butter moose mushrooms onion ounces paprika parsley pheasant potatoes pounds quail rabbit pieces raccoon recipe Reduce heat Remove from heat roast salt and pepper saucepan sausage servings Heat oven Simmer skillet skin slotted spoon Small Game smoking squirrel steaks stirring constantly stirring occasionally stock page 145 stuffing tablespoons butter teaspoon pepper teaspoon salt thickened and bubbly thyme tomatoes turkey vegetable oil Venison vinegar wild wine Worcestershire sauce