Product Description

From a collection of some of the wildest, most delicious wild game and fish recipes that Sports Afield magazine has published over the last 110 years, lifelong food connossieur and cookbook author, Gray selected and infused a collection of wonderful-tasting old standards with her own culinary wizardry, and provided meticulous instruction on the best methods for cooking fish and game, redefining how to "eat like a wild man."

Product Details

• Amazon Sales Rank: #364477 in Books
• Published on: 1997-06
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 302 pages

From Booklist
For more than a century, the magazine Sports Afield has provided hunters with ways to consume their kill. Editor Gray has compiled these recipes into a single, comprehensive volume to inspire a cook confronted with a carcass from the latest woodland foray. Recipes go beyond bear pot roast and squirrel stew to include fusion cuisine items, such as stir-fried rabbit with bamboo shoots. Pheasant Souvaroff with its truffles ascends into haute cuisine. Gray includes plenty of preparations for trout, salmon, and other game fish. Sidebars offer historical insights and advice on aging and tenderizing meats for maximum tastiness. Some recipes, such as the procedure for removing a deer's brain, will appall the squeamish. A supplement briefly treats wild vegetables with variations on dandelion green salads. Since the new edition of The Joy of Cooking intends to cut back its game recipes, libraries may find it useful to supplement that revision with this volume. Mark Knoblauch

Customer Reviews

Excellent compilation of fish and game recipes
If you like fish and wild game dishes, this is the book for you. There are recipes from over 100 years of the publication "Sports Afield". Every recipe that I have tried has been awesome(about 30). There is even a recipe for fruit bat, I'll let someone else try that one.

Love the book and would give it 10 stars!
P. J. O'Rourke one of my favorite, conservative authors has said Rebecca Gray is Martha Stewart with a shotgun. That alone made me want to buy the book. Then there is the books layout which is quality all the way. No cheap, slap together book.

Historically the information on aging, traditions for cooking, meticulous instruction and illustrations provided made the book well worth the price.

There are recipes for venison, bear, boar, duck, goose, pheasant, quail, partridge, grouse, woodcock, dove, rabbit, perch, shellfish, squirrel, iguana, frog, crow, trout, pike, bass, turkey, salmon, swordfish, catfish, wild rice, dandelion, watercress and rosehips and wild and domesticated herbs means that there will be more than a little for the authentic hunter, cooker and feaster of wild game.

Along with Stalking the Wild Asparagus by Euell Gibbons also available thru Amazon.com, there is no reason someone like myself, living here in the Sierras of California should ever have an excuse for going hungry.

This is a book that will appeal to those interested in the history of food, self sufficiency, wild game, as well as a great gift for the man or woman in your life who has an adventuresome streak.

You can also subscribe to Sports Afield via Amazon.com as well.

Features unusual and highly recommended dishes
In Eat Like A Wild Man: The Ultimate Game And Fish Cookbook, Rebecca Gray draws upon 110 years of "Sports Afield" magazine to compile an outstanding recipe collection for fish, fowl, and wildlife dining. From Venison Steak Paillard, Yearling Bear Roast, and Curried Grouse Breast, to Louisiana Oyster Soup, Malabar Curried Trout Soup, and Black Bass Mushroom Pie, Eat Like A Wild Man features unusual and highly recommended dishes that would grace any table, highlight any celebration, and please any palate.