Includes recipes for wild boar, buffalo, duck, goose, partidge and grouse, pheasant, quail, rabbit and hare, squab, venison, alligator, escargot, rattlesnake, squirrel, and frog's legs
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Revolutions in the farming of game have brought such delicacies as rabbit and squab back to the everyday dinner table, and here is the first cookbook to feature more than a dozen farm-raised game varieties now widely available. Most of the book's 125 recipes are the creation of John Ash, one of America's most important new food authorities. 4-color insert and line illustrations.
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