Gourmet Gone Wild
If you find cooking wild game a challenge, or if you are looking for new recipes, this book is for you. To help you prepare your wild game feast, author Lorelie Scorzafava provides more than 50 complete menus, each one featuring a delicious entrée and appealing side dishes. Whether you are cooking antelope, caribou, duck, venison, wild fish or fowl, you’ll find more than 300 recipes to choose from – everything from main dishes, appetizers, and side dishes, to soup, salad, and dessert. The easy-to-follow recipes combine familiar ingredients with prized wild meats.
Consider an appetizer of spinach and roasted red pepper cheesecake, stuffed elk roast served with a boursin cheese potato bake, and old-fashioned custard for dessert. Or try fried mushroom and prosciutto ravioli followed by mustard-scented chukar partridge with warm German potato salad, and Melba peach shortcake for dessert. Lorelie Scorzafava’s recipes and menus will grace any table, making every meal a feast.
Lorelie Scorzafava has been writing columns on wild game cookery for over 25 years. Look for her recipes and menus in Fly Fishing New England, Bowhunting, and Woods and Waters USA, and Bearhunting, where she is culinary editor. With her knowledge of Asian, Greek, and Mexican cuisines, she has created a wild game cookbook that is a notch above simple grilled venison steak or ground game burger. She is a member of the New England Outdoor Writer’s Association, and she writes a monthly “Children Outdoors” column for Woods and Waters USA. She lives with her husband, Stackpole hunting author Dick Scorzafava, in Westfield, Massachusetts.