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2 Local Warehouse Cooking and Food- Barbecue Grill Cookouts
4 Remote Warehouse Cooking and Food- Outdoor

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Grillin' Wild

by

Grillin' Wild Cover

 

Synopses & Reviews

Publisher 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 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

Product Details

ISBN:
9780762773794
Author:
Browne, Rick
Publisher:
Lyons Press
Author:
Browne1, Rick
Subject:
Outdoor
Subject:
Cooking and Food-Barbecue Grill Cookouts
Edition Description:
Trade Paper
Publication Date:
20120531
Binding:
TRADE PAPER
Language:
English
Illustrations:
100+ full-color photos throughout
Pages:
224
Dimensions:
9.25 x 7.5 in

Related Subjects

Cooking and Food » By Ingredient » Meats » Wild Game
Cooking and Food » By Ingredient » Wild Foods
Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Outdoor » General

Grillin' Wild New Trade Paper
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$21.95 In Stock
Product details 224 pages Lyons Press - English 9780762773794 Reviews:
"Synopsis" by ,
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.
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