The classic game cookbook, revised and updated.

Provides recipes for preparing duck, goat, bear, boar, sheep, rabbit, quail, woodcock, and venison, and suggests accompanying dishes

"Game is ultimately the most American ingredient, the only possible food capable of establishing itself as a defining element in a true American cuisine." So wr

Rebecca Gray treats wild game and fish cookery with style, affection, and attention to detail. This new softcover volume presents the best from her two previous

"This cookbook is a reflection of me, here and now, not just me when I was thirty-something and wrote the first edition, but me as a sixty year old-and now a lo