Veteran hunter, fisherman, and chef Harold Webster presents 300 seasonal recipes for venison, fish, fowl, and other delicacies from field and water so you can prepare delicious dishes from your bounty. You'll find fresh and saltwater favorites like Caribbean-Fried Catfish, Baked Creole Redfish, Cream of Oyster Stew, Spinach-Stuffed Flounder Fillets, Deviled Lobster, and Shrimp and Broccoli Casserole. The many venison recipes include Grilled Venison Loin with Blackberry Sauce, Apple and Venison Sausage Omelet, French Onion Venison Roast, and Blue Cheese Venison Steaks. Webster's mouth-watering recipes will also guide you through creating Wild Hog Chili, Dove Breasts in Cream Sauce, Cajun Crockpot Wild Goose, and Wild Quail in Plum Sauce. From venison to crawfish, trout to wild turkey, racoon to mahi mahi, you'll find something to please everyone. Included with the recipes are memoirs that chronicle Webster's lifelong passion for hunting and fishing. You are sure to enjoy stories like The Long Walk with Jake, Trash Fish or Southern Comfort, and One Box of Shells, One Bird in Hand. The sportsman's outdoor experience doesn't end when the gun or the fishing gear has been put away. The challenge and reward of the quest are continued when the game is prepared into fabulous meals to be shared with friends and family. #cookbook #wildgame #cooking #hunting #recipe #venison #fish #game #food

Game for All Seasons Cookbook

Cookbooks, Food & Wine

Webster, Harold

Cooking by Ingredient

Great Amer Pub

The history of sausage making dates back to an obscure moment in time when early man discovered that his surplus meat lasted longer when it was chopped, mixed with a little raw natural salt to flavor it, and stored in the stomach or intestines of the animal. Since the discovery of sausage nearly 5,000 years ago, people from all over the world have been making sausage at home without the need for expensive equipment. You may ask, why choose venison sausage instead of your regular pork or beef sausage? Harold Webster explains that making homemade venison sausage is safe, simple, and more economical. It provides a unique activity in which all members of your family can participate, and ultimately enjoy the fruits of their labor. All of the seasoning ingredients can be found in any supermarket, and you can have confidence in the meat's purity because it came from the woods. THE VENISON SAUSAGE COOKBOOK provides step-by-step instructions to help you with selecting condiments, grinding, patty making, casing, stuffing, packaging, and storing your venison. In addition, you will find recipes for well over a hundred varieties of venison sausage, ranging from Mild and Easy Venison Sausage, to Syrian Venison Sausage Links with Red Wine and Pine Nuts, to Bratwurst Venison and Onion Sausage. If you're wondering what to serve with your delicious venison sausage, Webster also includes 195 of his best menus for all types of meals and occasions.

The Venison Sausage Cookbook: A Complete Guide, from Field to Table

Lyons Pr

When you've got more venison than you know what to do with, get out the sausage grinder. The Venison Sausage Cookbook, now in its second edition, provides step-by-step instructions for selecting condiments; grinding and stuffing; and packaging and storing your venison sausage. Includes recipes for over 70 varieties of venison sausage, from the sweetest to the spiciest, and over 100 delicious menus for all types of meals using venison sausage.

Venison Sausage Cookbook, 2nd: A Complete Guide, from Field to Table

LYONS PRESS+

See the best price to sell, buy, or rent books by Webster, Harold. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Webster, Harold

See the best price to sell, buy, or rent books by Webster, Harold. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Game for All Seasons Cookbook

The Venison Sausage Cookbook: A Complete Guide, from Field to Table

Venison Sausage Cookbook, 2nd: A Complete Guide, from Field to Table