Southeastern Wildlife Cookbook
Published by University of South Carolina Press
More than three hundred recipes that use wild game, fresh and saltwater foods, and natural seasonings, to bring the taste of the outdoors to your table.
This cookbook is for those who take the time to scout the woods and wetlands—bringing home quail or duck, deer, turkey, crabs, shrimp, and fish. And it’s also for those who don’t have the means to hunt or fish or gather, but do have access to wild foods and want to serve them at their table.
Smoke it, sauté it, or stir-fry it—however you like to prepare wild foods—this is the most complete how-to cookbook available for this kind of eating. Included are a glossary and nutritional charts comparing wild and domestic meats, and the fat content of various fish. From smoker to campfire to crockpot to microwave, Southeastern Wildlife Cookbook has the field covered.
Recipes were selected from submissions made by readers, fans, and staff of South Carolina Wildlife magazine and other great cooks of the region. This new edition has been revised by Linda Renshaw, managing editor of the magazine.
This cookbook is for those who take the time to scout the woods and wetlands—bringing home quail or duck, deer, turkey, crabs, shrimp, and fish. And it’s also for those who don’t have the means to hunt or fish or gather, but do have access to wild foods and want to serve them at their table.
Smoke it, sauté it, or stir-fry it—however you like to prepare wild foods—this is the most complete how-to cookbook available for this kind of eating. Included are a glossary and nutritional charts comparing wild and domestic meats, and the fat content of various fish. From smoker to campfire to crockpot to microwave, Southeastern Wildlife Cookbook has the field covered.
Recipes were selected from submissions made by readers, fans, and staff of South Carolina Wildlife magazine and other great cooks of the region. This new edition has been revised by Linda Renshaw, managing editor of the magazine.
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