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 Alaska's Chigicoff Island for grilled fresh local shrimp, and many other exotic locations. Rick's 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.
|Publisher:||Rowman & Littlefield Publishers, Inc.|
|Edition description:||Media Tie|
|Product dimensions:||7.40(w) x 9.20(h) x 0.50(d)|
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 fishChapter 2 Black and Brown BearChapter 3 Buffalo and Musk OxChapter 4 Duck, Goose, and Wild TurkeyChapter 5 Elk and CaribouChapter 6 Fish – Ocean, River, Lake, and ShellfishChapter 7 Goat and SheepChapter 8 MooseChapter 9 Pheasant, Quail, Partridge & other GamebirdsChapter 10 Rabbit, Squirrel, PossumChapter 11 Venison and AntelopeChapter 12 Wild Boar and JavalenaChapter 13 AppetizersChapter 14 Side DishesChapter 15 DessertChapter 16 Resource and Cooking Supply Guide