Wild Game CuisineBook - 1996
WILD GAME CUISINE is for anyone who wants to experience the rich and complex flavors of wild game, in recipes such as Roast Venison Tenderloin, Braised Rabbit with Lemon, Salmon Steak in Garlic Butter or Smoked Pheasant with Wine.
Publisher: Willowdale, Ont. : Firefly Book, c1996.
Characteristics: x, 150 pages :,color illustrations ;,28 cm.