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Wild at the Table : 275 Years of North American Fish & Game Recipes.

Author: Jr S G B Tennant
Publisher: New York : Willow Creek Press, Inc., 2014.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Edited and designed in the spirit of the book Eat Like a Wildman, Wild At The Table is a fascinating history of the development of American wild game and fish cooking from colonial times to contemporary. Featured are the same freshwater fish, seafood, venison, small game, and game birds that gave rise to regional American cooking customs, traditions, and cuisines. Spiced with scores of fascinating stories, sidebars  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Tennant, Jr, S.G.B.
Wild at the Table : 275 Years of North American Fish & Game Recipes.
New York : Willow Creek Press, Inc., ©2014
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Jr S G B Tennant
ISBN: 9781623435967 162343596X
OCLC Number: 885122227
Notes: Roast Possum.
Description: 1 online resource (839 pages)
Contents: Cover; Title Page; Dedication; Copyright; Table of Contents; On the Rise: An Anecdotal History of American Game and Fish Cookery; Pheasant, Quail Grouse and Dove; GAME; Barbequed Pheasant Halves; Poached Pheasant Breasts; Braised Pheasant with Madeira; Pheasant Dutch Oven Fricassée; James Beard's Casserole of Quail; Nash Buckingham's Pot Roasted Quail; Quail --
'Highstyle' at Hobcaw Plantation; The Quail Suprême; Glazed Split Quail with Ginger; Roast Grouse on the Glorious Twelfth; Col. Ray Camp's Grouse Casserole; Grouse Ridge Magic; Ruffed Grouse Poached with Oyster Stuffing. Arizona's Sky King in the SkilletDove Casserole; Braised Dove at the Villa Ecleto; Sesame Dove Breasts; The First Thanksgiving Turkey; Roll of Jake Stuffed with Venison Sausage; Suprêmes of Young Wild Turkey; Turkey Tetrazzini; Braised Huns; Hungarian Partridge the Magyar Way; Roast Partridge for the New World; Broiled Chukar Wrapped in Prosciutto; Band-Tailed Buffet; Clay Pigeon Casserole; Ducks, Geese Woodcock and Snipe; Pressed Duck American Style; The Double Header Club; Scarpia's Teal; Drumsticks, Second Joints and Sighs; Yuletide Roast Goose; The Goose from Bayou La Fouche. Minocqua Hot DishRoast Goose Breasts with Noodles; Audubon's Woodcock; Broiled Woodcock Kites; Quintessential Essence of Woodcock; Casserole of Wilson Snipe; Barnegat Bay Snipe Hunt; Coulis of Snipe --
DeGuoy; Poulet d'Eau Gumbo with Shrimp; Uncle Mane's Coot Gallimaufry; Carolina Marsh Hen Pilau; Sora Rails in Baked Potato Shells; Sandhill Saltimbocca; Flying Filet Mignons; Gravy Crane with Sausage; The Imperial Grand Brawn of Henry VIII; Braised Cygnet Breasts; Venison, Antelope and Elk; Venison Chili The Original and Only True Fireside Recipe; Blackpowder Trophy Jerky. Mossback Venison and Wild Boar CasseroleThe Cheyenne Club Serves Venison Patties; Eggplant Stuffed With Venison Cubes and Pepper; The Baron of Blackbuck Antelope; Pronghorn Three-Day Roast; Sautê of Antelope Medallions; Roast Loin of Elk; Bugling Carbonado; Royal Crown Breakfast Sausage; Prospector's Pan Sausage; Mountain Bull Turnovers; Salt Mountain Moose Roast; Moose Stroganoff; Bull Moose Moussaka; Kit Carson's Griddle-Cooked Bison Ribeyes; Barbequed Bison in Chili Marinade; Comanche Buffalo Rib Roast; Cardiff Mountain Big Horn Sheep Stew; Wild Boar, Javelina, Bear and Rabbit. Roast Haunch of Boar King of Prussia StyleMorgan's Russian Boar Stir Fry; Wild Boar in Braids With Hunter's Sauce; Javelina Portobello; Braised Javelina a la familia Russelli; Javelina Tamale Pie; Javelina and Wild Hog Scrapple; Roast Bear with Gourmet Magazine Marinade; Grizzly Stew; Dutch Oven Black Bear; Hasenpfeffer; Shish Kabunny; Hunter's Fireside Rabbit; B'rer rabbit, Country Style; The Alligator's Tail --
on the fire; Fried Fred, the Alligator Patty; Butterflied Squirrel; Gray Squirrel Cobbler; Roast Raccoon; Baked Raccoon in Balsamic Vinegar; Burl Ives' Possum Pie with Sweet Potatoes.

Abstract:

Edited and designed in the spirit of the book Eat Like a Wildman, Wild At The Table is a fascinating history of the development of American wild game and fish cooking from colonial times to contemporary. Featured are the same freshwater fish, seafood, venison, small game, and game birds that gave rise to regional American cooking customs, traditions, and cuisines. Spiced with scores of fascinating stories, sidebars (including Thomas Jefferson's review of New Brunswick stew), graphics, and over 200 recipes, Wild At The Table is both an invaluable cookbook and highly-readable,

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