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Original Essays | April 29, 2013
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$21.95
New Trade Paper
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in 7 to 12 days
Grillin' Wildby Rick Browne
Synopses & ReviewsPublisher Comments:Grillin' Wild, a cooking show for hunters and fishermen that many consider the best outdoor cooking show on TV, finds creator and host Rick Browne as the Wild Game Chef, sharing recipes from hunting lodges, resorts, preserves, lakes, rivers, oceans, and campground across North America.
Grillin' Wild shares the wonderful recipes, cooking tips, and menu suggestions that have made the TV series popular with Browne's audience. Recipes have been gathered from gulf fishing and wild boar hunting in the steamy swamplands of Florida, a trip to Alaskas Chigicoff Island for grilled fresh local shrimp, and many other exotic locations. Ricks new, creative, and easy-to-fix recipes broadly cover the entire range of wild game, game birds, waterfowl, and ocean, lake, and river fish, from Grilled Buffalo Ribeye Steaks with Roquefort Butter, Curried Bear Meatballs, and Grilled Gator Kabobs to Snow Goose with Brandy Sauce, Grilled Halibut with Crab and Shrimp Sauce, and Basil-Ginger Swordfish Steaks. Synopsis:The companion book to Brownes new show Grillin Wild on the Sportsman Channel, about cooking what you catch, shoot, and fish out of waters. It features mouthwatering, gourmet recipes for big game, small game, fowl, and fish, so whether you're looking for the perfect recipe for that giant elk (Chargrilled Elk Tenderloin with Red Miso BBQ Sauce) or a new way to cook that halibut you just caught (Cedar Plank Halibut), Grillin' Wild is chock full of new and tasty ideas. About the AuthorRick Browne is creator, host, and producer of Grillin Wild on the Sportsman Channel. He is the author of 1001 Best Grilling Recipes and The Ultimate Guide to Grilling. His Barbecue America TV series has been on PBS for seven years. He has appeared on The Today Show and Live with Regis & Kelly. Table of ContentsChapter 1 General principals, tips, techniques for wild game, fowl, and fish Chapter 2 Black and Brown Bear Chapter 3 Buffalo and Musk Ox Chapter 4 Duck, Goose, and Wild Turkey Chapter 5 Elk and Caribou Chapter 6 Fish – Ocean, River, Lake, and Shellfish Chapter 7 Goat and Sheep Chapter 8 Moose Chapter 9 Pheasant, Quail, Partridge & other Gamebirds Chapter 10 Rabbit, Squirrel, Possum Chapter 11 Venison and Antelope Chapter 12 Wild Boar and Javalena Chapter 13 Appetizers Chapter 14 Side Dishes Chapter 15 Dessert Chapter 16 Resource and Cooking Supply Guide What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
Related Subjects
Cooking and Food » By Ingredient » Meats » Wild Game
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