Provides recipes for venison, wild turkey, quail, snipe, pheasant, partridge, duck, salmon, and trout, and includes suggestions for vegetables and accompanying dishes

Reviews

Perkins, a hunter, angler and gourmet cook, believes that most good game suffers from overcooking, and she serves up some remedies: comprehensible recipes for fish and game arranged into seasonal menus, and the recommendation of an internal-temperature Thermicator marketed by Orvis. Menus focusing on octopus in curry sauce, dove pastilla, red jungle fowl with fennel and cardamom seeds, etc., remind the author of hunts and hotels, and she is generous with anecdotes as well as butter and cream. Supermarket provisions are called for, or can be substituted for exotic fowl, in some recipes. An appendix details the hanging, dressing and storing of assorted birds and beasts, and ample side dishes, soups, breads and dessertsmushroom custard, onion tart with olives and anchovies, cream of mustard soup, rye brittle bread, green pepper cookies, cabbage strudelare provided throughout. Illustrations not seen by PW.
Copyright 1986 Reed Business Information, Inc.

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