This generous cookbook demonstrates how to use wild game, fish and fowl with many common ingredients to prepare exciting, memorable meals, with emphasis on venison, fish, and game birds. A final chapter addresses smoking, and canning for a variety of palate pleasers from venison jerky to beer-and-molasses smoked fish.

About the Author

Galen Winter is a contributor for Willow Creek Press titles including 500 Wild Game & Fish Recipes.

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Shakespeare Book House
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