Hunters and their cooks who may be challenged not only what to do with a freezer full of game meat but what to serve with it, Gourmet Gone Wild, Planning and Preparing Complete Menus for Game, Fish and Fowl, by Lorelie Scorzafava has those  answers and more. Recipes incorporate many big game “red meats” including antelope, bear caribou, and venison. There are also suggestions for salt and freshwater fish from Atlantic salmon, red snapper, and trout. Duck, geese, and wild turkey are just a few of the fowl recipes features. Menus included offer a complete meal from appetizer, salad, side dish, main dish, and dessert for each featured meal.Consider an appetizer of spinach and roasted red pepper cheesecake, a stuffed elk roast served with a boursin cheese potato bake followed by an old fashioned custard for dessert. An addition chapter in the book gives recipes for rubs, marinades and additional ways to use your favorite game meat. Menus features also use game meats or fish and fowl in traditional or ethnic recipes, such as caribou fajitas or duck potstickers. Recipes can be used together as a complete meal, or separately to accommodate everyone’s tastes. 


•    More than 50 complete menus with over 300 easy-to-follow recipes combining familiar ingredients with sensational wild meats.

•    Complete menu suggestions for each entrée, from appetizer to dessert.

•    Recipes range from satisfying comfort food favorites to remakes of the classics using wild meats, fish, and fowl.

•    For those who have not been successful in the field, recipes can be adapted to store-bought meats, fish, and poultry.



Get your personalized autographed copy today. This 240 page volume is a hard cover book measuring 6 x 9 inches, published by Stackpole Books. Cost is $16.95 plus tax and shipping and handling. Order yours today visit: wwww.radicalbowhunter.com.