This is a one-of-a-kind cookbook by hunters who cook what they hunt. The authors stress that the "art" of wild game cooking is not only in the preparation of the meals, it's also in the care and handling of the kill. As such, they include recommendations for meat aging, tips on preventing meat damage, and instructions for hanging and cooling carcasses. The Art of Wild Game Cooking is packed with over 100 mouth-watering recipes that range from quick camp meals to exquisite gourmet dishes. Readers will find easy-to-follow preparation techniques for: Venison steaks/roasts/ribs
International Specialties Waterfowl and upland game
Trout/salmon/freshwater fish Tough cuts and strong-flavors
Small Game Also recommended: The Venison Cookbook, Classic Freshwater Fish Cooking, The Freshwater Fish Cookbook. The Fish and Game Kitchen series from Voyageur Press is designed to be the most comprehensive series ever developed for cooking fish and game. Our authors live what they teach; they are experienced hunters and anglers who offer years of practice and experimentation. Eileen Clarke, the cooking columnist for Field and Stream, has written three other volumes for "The Fish and Game Kitchen" series: The Freshwater Fish Cookbook, Classic Freshwater Fish Cooking, and The Venison Cookbook.

The Art of Wild Game Cooking (Fish and Game Kitchen)

Cookbooks, Food & Wine

Clarke, Eileen

Strung, Sil

Cooking by Ingredient

Voyageur Pr

The Venison Cookbook is packed with over 100 savory recipes for all types of venison including whitetailed deer, caribou, moose, bighorn sheep, elk, muskox, mule deer, and pronghorn. Along with the recipes, Eileen Clarke offers extensive advice for hunters on caring for your meat from the shot to the gambrel to the table. Included are recommendations for aging, preventing cold shortening and muscle shortening, cooling and hanging carcasses, skinning or plucking, and testing meat. Recipes range from quick camp meals to exquisite gourmet dishes. You'll find easy-to-follow preparation techniques for a wide variety of meals including: -Venison Rollups
-Baked Ribs in Mustard Sauce -Dilled Whitetail Veal Roast
-Wapiti Fajitas -Antelope Apricot Kabobs
-Red Stag Soup -Tex-Mex Venison Jerky
-Muley Pepper Cheese Bake Also recommended: The Freshwater Fish Cookbook, The Art of Wild Game Cooking, Classic Freshwater Fish Cooking. "The Fish and Game Kitchen" from Voyageur Press is designed to be the most comprehensive series ever developed for cooking fish and game. Our authors live what they teach; they are experienced hunters and anglers who offer years of practice and experimentation. And, wow, can they cook game! We guarantee it.

The Venison Cookbook (The Fish and Game Kitchen Series)

Packed with over 100 savory recipes for bass, trout, northern pike, muskie, walleye, perch, catfish, panfish, salmon, and more. Along with the recipes, Eileen Clarke offers extensive advice for anglers on caring for fish from the hook to the table. Recipes include: * Barbecued Salmon Steaks with Mango Chutney
* Cajun Walleye Salad * Baked Trout Fillets in Paprika Sauce
* Catfish Gumbo * Pike Ravioli in Marinara Sauce
* Szechuan Bass Stir Fry * Baked Whole Perch with Parsley and Dill
* Pickerel Alfredo

The Freshwater Fish Cookbook (The Fish and Game Kitchen Series)

"Game On the Grill," the fifth volume in our hugely popular "The Fish and Game Kitchen" series, is the first cookbook exclusively devoted to the outdoor cooking of game. It's packed with 75 tempting, tantalizing, easy-to-follow recipes for barbecuing, grilling, and smoking big game, upland birds, and waterfowl. 
Along with the recipes, Eileen Clarke offers extensive advice on the basics of outdoor cooking, cooking devices and how to make them more versatile, caring for game in the field, and how to determine cooking temperatures. 
Includes such mouth-watering recipes as: * Venison Rolls * Melt-in-Your-Mouth Smoked Meatloaf * Kansas City-Style Barbecued Elk Ribs * Quick Raspberry Pheasant * Smothered Quail with Black Walnut Sauce * Slow-Smoked Duck in Maple Ginger Glaze * Homemade Venison Hot Dogs * Mesquite-Smoked Twelve-Hour Fajita Jerky 
Also Recommended: "The Art of Wild Game Cooking," "The Venison Cookbook," "The Freshwater Fish Cookbook," "Classic Freshwater Fish Cooking."

Game on the Grill: The Art of Barbecuing, Grilling, and Smoking Wild Game (The Fish and Game Kitchen)

Outdoor Cooking

The fourth volume in the acclaimed "Fish and Game Kitchen" series, Classic Freshwater Fish Cooking is packed with nearly 100 time-tested, crowd-pleasin,' lip-smackin' recipes for cooking walleye, bass, northern pike, trout, and more. These proven recipes are guaranteed to make fish dinners the most popular meal of the week! All recipes are made from easy-to-find ingredients and use simple preparation methods. 
With its mouth-watering recipes from around the world and outstanding full-color photography, Classic Freshwater Fish Cooking makes it a snap to catch the appetite of all fish lovers by providing helpful tips for smoking fish, filleting northern pike, and cooking panfish. Eileen Clarke even takes the mystery out of freezing and thawing fish! 
You'll find easy-to-follow preparation techniques for a wide variety of classic fish meals, including: 
Lemony Stuffed Walleye Rolls Beer Batter Fillets Oven Broiled Pike Steaks with Anchovy Butter New England Style Perch Chowder Grilled Bass Fillets with Garlic Aioli Bass Jambalaya Fried Catfish and Hush Puppies Trout Almondine Salmon Mousse with Fresh Dill Butter 
Also recommended: The Freshwater Fish Cookbook, The Art of Wild Game Cooking, The Venison Cookbook. 
Eileen Clarke, the cooking columnist for Field and Stream, has written three other volumes for "The Fish and Game Kitchen" series: The Freshwater Fish Cookbook and The Venison Cookbook. She co-wrote, with Sil Strung, The Art of Wild Game Cooking.

Classic Freshwater Fish Cooking (The Fish and Game Kitchen)

Classic fish cookery (Complete angler's library)

North American Outdoor Group

The Queen of the Legal Tender Saloon (Greycliff Montana Novel Series, 1)

Literature & Fiction

Genre Fiction

Greycliff Pub Co

This book is a collection of short stories and poems by a group of 10 writers from Broadwater County, Montana. Stories in this volume include a wide variety of topics from hunting and fishing to the military, the Iditarod, to a contract between parents and teens on expected behavior. We talk about everything from menopause to our pets. There are poems that describe place and feeling. The Wednesday writers are a diverse group in interests, age, gender and styles. Come with us to this beautiful place, Montana.

The Asparagus War of Mustang Road: and Other Tales by Montana Authors

THOMPSON, Don

Barsness, John

Johnson, K. C.

Johnson, Diane L.

Douthett, Shelley A

Ackels, Dale

LaRue, John

Monigal, Bev

Cole, Anna Kenny

CreateSpace Independent Publishing Platform

Duck &amp; Goose Cookery is the first comprehensive and practical guide devoted exclusively to cooking wild ducks and geese. Noted wild game cooking expert Eileen Clarke has written the most comprehensive and practical guide for preparing wild ducks and geese for the table. Included are easy-to-follow recipes and advice for making everything from duck and goose appetizers to soups and stews, whole birds, parted birds, smoked birds, and even sausages and jerkies. There's even an entire section on how to pluck, process, age, and store these delicious birds.

Duck & Goose Cookery

UNKNO

A companion volume to DU's Duck &amp; Goose Cookery, this savory cookbook offers more than 90 recipes for upland game birds such as quail, pheasant, turkey, dove, ruffed grouse, chukars, woodcock, and many others. This is the most comprehensive and practical guide for preparing wild upland birds for the table. Everything's covered, from field care and aging to freezing and storing-even tips on how to prepare dry rubs and marinades to improve the flavor of stronger tasting birds. Cooking methods are quick and easy, using ingredients that are readily available to everyone. The book offers several 10-minute meals, and even a number of no-watch Crock-pot dishes that practically make themselves. Clarke, a contributing editor to Field &amp; Stream, has written six other cookbooks.

Upland Game Bird Cookery

Ducks Unlimited, Inc.

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Books by Clarke, Eileen