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Wild-n-Tame Fish-n-Game is America's premiere Wild Game and Seafood Cookbook. Perfect for those who love hunting, fishing, or just cooking recipes. With over 101 Venison recipes, over 60 Seafood recipes, Moose, Elk, Rabbit, Duck, Quail, Goose, Dove, Turkey, Pheasant, Trout, Coon, Shrimp, Lobster and Chili Recipes just to name a few.
Sections include Venison, Small Game, Game Birds, Waterfowl, Fish & Shellfish, Exotic Game, Microwave Recipes, and Camp Foods.
Special Information about Field Dressing and Skinning a Deer, Antelope, Elk or Moose will help the new Deer Hunters have a more enjoyable Deer Hunting experience.
Wild-n-Tame Fish-n-Game is a delight to read as well as an informative cookbook on preparing and cooking wild game and the catch of the day. Injected with witty humor and exotic recipes you won’t find anywhere else, it makes a great gift for the Cookbook Collector, Hunter, Fisherman or preparer of the day’s bounty.
Now in its revised, “easy to read” format, with a full color hardback cover and "easy to keep open" GBC binding, Wild-n-Tame Fish-n-Game still has all of the same great content, yet it’s even better than the original edition which sold over 20,000 copies, many to repeat customers to give as a gift.
Whether you enjoy coon hunting, fishing, wild hog hunting, goose and duck hunting, or just being a chef, Wild & Tame Fish & Game will have a place for you.
"synopsis" may belong to another edition of this title.
Lynn Moore is a Home Economist who, with her Husband, raised their four children in a home outside of Houston, Texas. One child’s intrigue with the forests and waterways that surrounded their home caused her to be presented with naked squirrels and slimy things and a boyish grin that questioned...........”Can You Cook It, Mom?”. So for eight years she dreamed “Cookbook”. In the fall of 1980 the dream began to become a reality and in February of 1981 Wild-n-Tame Fish-n-Game premiered at the Houston, Texas Livestock Show and Rodeo. Lynn still resides near Houston and now cooks naked squirrels and slimy things for her ten grandchildren.Excerpt. © Reprinted by permission. All rights reserved.:
Recipe from Chapter 1, Venison:
1 pound ground beef
1 pound ground venison
salt and pepper to taste
25 corn tortillas
5 tablespoons salad oil
2 cups milk
2 cups beef broth
1/2 pound Velveeta cheese, cubed
1/2 cup chopped onion
2 cups grated Cheddar cheese
1 (4 oz.) can green chilies, chopped
1 (2 oz.) jar chopped pimientos
Brown meat in heavy skillet, seasoning to taste. In a saucepan slowly heat the milk and Velveeta cheese with a pinch of salt until cheese is melted. Remove from heat. Heat beef broth in a saucepan. Dip each tortilla into broth until limp. Place tortilla in a casserole dish and fill with meat, onion, and cheddar cheese. Roll up and place seam side down in casserole dish. Continue with each one in same manner. When casserole dish is full, pour milk mixture over the tortillas and top with chilies and pimientos. Serves 8.
Recipe from Chapter 6, Microwave Dishes:
SHRIMP AND DEER SAUSAGE JAMBALAYA
1/2 pound deer sausage, chopped
1 pound medium-size shrimp (shelled and de-veined)
2 tablespoons butter
1 large onion, chopped
1/2 bell pepper, chopped
1 clove garlic, pressed
1 one pound can tomato wedges in juice
1 (14 oz.) can regular strength chicken broth
2 tablespoons fresh parsley, chopped
3/4 teaspoon salt
1/4 teaspoon crumbled thyme
1 bay leaf
2 cups quick cooking rice
dash of pepper
Set Microwave on High. In a 3-quart casserole melt butter for 1 minute in microwave. Place onion, green pepper and garlic in the butter and stir. Cover with plastic wrap and cook 7 minutes or until onion is limp and glassy looking. Stir in tomatoes and juice, broth, parsley, salt, sausage, thyme, pepper, bay leaf, and rice. Cover tightly with plastic wrap and cook 13 minutes, stirring twice. When rice is almost tender arrange raw shrimp on top of rice. Cover again and cook 3 minutes or until shrimp turn pink. Let stand covered for 6 minutes. Stir, and serve in soup bowls. Serves 6.
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