Fish and Game Recipes by - HTML preview
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E−Cookbooks Recipe Sampler
VJJE Publishing Co.Introduction.........................................................................................................................................................1 Baked Mahi−Mahi with Dill Sauce .................................................................................................................2 Baked Possum ....................................................................................................................................................3 Baked Walleye with Carrots ............................................................................................................................4 Bass with Avocado Sauce .................................................................................................................................5 Blackened Salmon .............................................................................................................................................6 Bombay Monkfish .............................................................................................................................................7 Brandied Orange Rabbit With Mushrooms ...................................................................................................8 Cajun Crappie ...................................................................................................................................................9 Cajun Frog Legs ..............................................................................................................................................10 California Wild Duck Stew ............................................................................................................................11 Carolina Roast Venison ..................................................................................................................................12 Carp with Red Sauce ......................................................................................................................................13 Catfish with Parsley−Pecan Sauce ................................................................................................................14 Chinese Venison ..............................................................................................................................................15 Cream Of Crab Soup ......................................................................................................................................16 Crab Stuffing ...................................................................................................................................................17 Crawdad Gumbo .............................................................................................................................................18 Deviled Rabbit .................................................................................................................................................19 Duck in Guinness and Honey .........................................................................................................................20 Duck and Roasted Walnut Salad ...................................................................................................................21 Fricassee of Rabbit ..........................................................................................................................................22 Fried Rocky Mountain Oysters .....................................................................................................................23 Roast Goose with Wild Rice ...........................................................................................................................24 iItalian Roast Pheasant ....................................................................................................................................25 Lemon−Coriander Game Hens ......................................................................................................................26 Medieval Sweet and Sour Fish .......................................................................................................................27 Ostrich and Shrimp in Roasted Garlic Sauce ..............................................................................................28 Oriental Glazed Duck .....................................................................................................................................29 Chunky Oyster Chowder ...............................................................................................................................30 Panfish Creole .................................................................................................................................................31 Partridge Casserole .........................................................................................................................................32 Pheasant Jubilee ..............................................................................................................................................33 Pheasant in Spiced Sour Cream ....................................................................................................................34 Rabbit In Tarragon Sauce ..............................................................................................................................35 Rack of Venison With Mushrooms ...............................................................................................................36 Roast Duck with Port−Garlic Sauce .............................................................................................................37 Roast Goose with Baked Apples ....................................................................................................................39 Roast Quail Stuffed with Foie Gras ..............................................................................................................40 Roast Wild Turkey ..........................................................................................................................................41 Salmon Pate .....................................................................................................................................................42 Scotched Pheasant ...........................................................................................................................................43 Baked Seafood Au Gratin ..............................................................................................................................44 Spicy Blackened Catfish .................................................................................................................................45 Tarragon Trout ...............................................................................................................................................46 Trout with Red Onion and Orange Relish ...................................................................................................47 Venison Bigos ..................................................................................................................................................48 Venison Cutlets with Apples ..........................................................................................................................49 iiVenison Sirloin ................................................................................................................................................50 Venison Stew ....................................................................................................................................................51 Venison Roast Marinated in Buttermilk .......................................................................................................53 Wild Goose Chase ...........................................................................................................................................54 iii
Introduction
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