Gourmet Gone Wild

More than 50 menus with over 300 easy-to-follow recipes combining familiar ingredients with prized wild meats Complete menu suggestions for each entree, from appetizer to dessert For hunters challenged with what to do with twenty pounds of bear meat, this book has that answer and more. From recipes incorporating antelope and caribou to pheasant and red snapper, there is an entree to please every palate. In case the household chef can't decide what to serve as a side dish, the author provides complete recipes for each course. 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 complete the meal with Melba peach shortcake. Recipes can be used together or separately to accommodate everyone's tastes.Scorzafava, Lorelie is the author of 'Gourmet Gone Wild', published 2007 under ISBN 9780811734639 and ISBN 0811734633.