From Stackpole Books
-- In "Gourmet Gone Wild," author Lorelie Scorzafava presents more than 50 menus with over 300 easy-to-follow recipes which combine familiar ingredients with prized wild game.
For hunters challenged with what to do with 20 pounds of bear meat, this book answers that question and more. From recipes incorporating antelope and caribou, to pheasant and red snapper, there is an entr‚e to please every palate.
In case the household chef can't decide what to serve as a side dish, the author provides complete recipes for each course. Consider an appetizer of spinach and roasted red pepper, or a stuffed elk roast served with a boursin cheese potato bake, followed by an old-fashioned custard for dessert.
Or, try fried mushroom and prosciutto ravioli, followed by mustard-scented chukar partridge with warm German potato salad - then complete the meal with Melba peach shortcake.
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