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by Frank G. Ashbrook (Author), Edna N. Sater (Author), Jay N. Darling (Foreword by)
Cooking Wild Game: Meat From Forest, Field And Stream And How To Prepare It For The Table, 432 Recipes by Frank G. Ashbrook is a comprehensive guide to cooking and preparing wild game. The book contains 432 recipes that cover a wide range of wild game meats, including deer, elk, moose, bear, turkey, pheasant, quail, rabbit, and more. The author provides detailed information on the different types of wild game and their nutritional value, as well as tips on how to properly store and prepare them. The recipes are organized by type of meat and include appetizers, soups, stews, casseroles, roasts, and more. In addition to the recipes, the book also includes information on hunting and fishing techniques, as well as tips on how to properly butcher and prepare the meat for cooking. The author also provides advice on selecting the right cooking methods and equipment for each type of meat.Overall, Cooking Wild Game: Meat From Forest, Field And Stream And How To Prepare It For The Table, 432 Recipes is a must-have resource for anyone who enjoys cooking and eating wild game. With its comprehensive coverage of different types of wild game and its wide range of recipes, this book is sure to become a staple in any wild game enthusiast's kitchen.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.
