There’s nothing like the satisfaction of bringing home freshly caught fish or magnificent wild game. With the help of this cookbook, that satisfaction will continue for everyone who’s lucky enough to join you at the table.Table of Contents Introduction Baked Mahi-Mahi with Dill Sauce Baked Possum Baked Walleye with Carrots Bass with Avocado Sauce Blackened Salmon Bombay Monkfish Brandied Orange Rabbit With Mushrooms Cajun Crappie Cajun Frog Legs California Wild Duck Stew Carolina Roast Venison Carp with Red Sauce Catfish with Parsley-Pecan Sauce Chinese Venison Cream Of Crab Soup Crab Stuffing Crawdad Gumbo Deviled Rabbit Duck in Guinness and Honey Duck and Roasted Walnut Salad Fricassee of Rabbit Fried Rocky Mountain Oysters Roast Goose with Wild Rice Italian Roast Pheasant Lemon-Coriander Game Hens Medieval Sweet and Sour Fish Ostrich and Shrimp in Roasted Garlic Sauce Oriental Glazed Duck Chunky Oyster Chowder Panfish Creole Partridge Casserole Pheasant Jubilee Pheasant in Spiced Sour Cream Rabbit In Tarragon Sauce Rack of Venison With Mushrooms Roast Duck with Port-Garlic Sauce Roast Goose with Baked Apples Roast Quail Stuffed with Foie Gras Roast Wild Turkey Salmon Pate Scotched Pheasant Baked Seafood Au Gratin Spicy Blackened Catfish Tarragon Trout Trout with Red Onion and Orange Relish Venison Bigos Venison Cutlets with Apples Venison Sirloin Venison Stew Venison Roast Marinated in Buttermilk Wild Goose Chase
