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Grillin' Wildby Rick Browne
Synopses & Reviews
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.
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 Author
Rick 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 Contents
Chapter 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
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