GOURMET GONE WILD

GOURMET GONE WILD Planning & Preparing Complete Menus for Game, Fish, & Fowl* More than 50 menus with over 300 easy-to-follow recipes combining familiar ingredients with prized wild meats* Complete menu suggestions for each entree, from appetizer to dessertFor hunters challenged with what to do with 20 pounds of bear meat, this book has that answer & more. From recipes incorporating antelope & caribou to pheasant & red snapper, there is an entree to please every palate. In case the household chef cant decide what to serve as a side dish, the author provides complete recipes for each course. Consider an appetizer of spinach & roasted red pepper cheesecake, stuffed elk roast served with a boursin cheese potato bake, & old-fashioned custard for dessert. Or, try fried mushroom & prosciutto ravioli, followed by mustard-scented chukar partridge with warm German potato salad, & complete the meal with Melba peach shortcake. Recipes can be used together or separately to accommodate everyones tastes.ABOUT THE AUTHOR:Lorelie Scorzafava lives with her husband, Stackpole hunting author Dick Scorzafava, in Westfield, Massachusetts. ISBN: 0-8117-3463-3 publish date: 01/01/2008